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Category: Pie - Nut
Prep Time: Cook Time: Total Time:
Pastry for a 9-inch pie*
For the cheesecake filling:
8 ounces cream cheese, softened
1 large egg
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 & 1/4 cups chopped pecans
For the pie filling:
1 cup light corn syrup
3 large eggs
1/4 cup granulated sugar
1 teaspoon vanilla extract
Preheat oven to 350. Place oven rack at lowest position.
Butter bottom and sides of a deep 9-inch pie plate. Fit pie crust into pie plate.
To make the cheesecake filling:
Using an electric mixer on medium speed, beat cream cheese, sugar, vanilla, and salt until smooth. Pour over crust. Sprinkle pecans evenly over filling.
To make the pie filling:
Whisk together corn syrup, 3 eggs, sugar, and vanilla. Pour over pecans.
Place pie plate on a baking sheet. Bake 50-55 minutes, or until pie is set. Cool on wire rack for about an hour. Cover and chill if not serving immediately.
Notes
*Find a pie crust recipe and tutorial here.
Pie can be kept covered and refrigerated for up to 2 days.
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Pecan Cheesecake Pie
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Category: Pie - Nut
Prep Time: Cook Time: Total Time:
Pastry for a 9-inch pie*
For the cheesecake filling:
8 ounces cream cheese, softened
1 large egg
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 & 1/4 cups chopped pecans
For the pie filling:
1 cup light corn syrup
3 large eggs
1/4 cup granulated sugar
1 teaspoon vanilla extract
Preheat oven to 350. Place oven rack at lowest position.
Butter bottom and sides of a deep 9-inch pie plate. Fit pie crust into pie plate.
To make the cheesecake filling:
Using an electric mixer on medium speed, beat cream cheese, sugar, vanilla, and salt until smooth. Pour over crust. Sprinkle pecans evenly over filling.
To make the pie filling:
Whisk together corn syrup, 3 eggs, sugar, and vanilla. Pour over pecans.
Place pie plate on a baking sheet. Bake 50-55 minutes, or until pie is set. Cool on wire rack for about an hour. Cover and chill if not serving immediately.
Notes
*Find a pie crust recipe and tutorial here.
Pie can be kept covered and refrigerated for up to 2 days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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