Pecan Cheesecake Pie
Pecan Cheesecake Pie - This luscious dessert is essentially a cheesecake on bottom with a pecan pie on top. So much deliciousness in one bite!
Servings 8 servings
Calories 460kcal
Ingredients
- 1/2 15 oz. package refrigerated piecrusts
- 1 8 oz. package cream cheese, softened
- 4 large eggs divided
- 3/4 cup sugar divided
- 2 tsp. vanilla extract divided
- 1/4 tsp. salt
- 1 1/4 cups chopped pecans
- 1 cup light corn syrup
Instructions
- Preheat oven to 350.
- Fit the piecrust into a 9-inch pie plate according to package directions. Fold edges under and crimp.
- Next, combine the cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt. Beat at medium speed with an electric mixer until smooth.
- Pour the cream cheese mixture into piecrust.
- Next, chop the pecans and sprinkle them evenly over the cream cheese layer.
- In a medium bowl, combine the remaining 1/4 cup sugar, corn syrup, remaining 3 eggs and 1 teaspoon of vanilla.
- Whisk everything together until it's well combined and pour the mixture over the pecans. Place the pie on a baking sheet.
- Bake at 350 on the lowest oven rack for 50 to 55 minutes or until the pie is set.
- Cool completely on a wire rack (about 1 hour).
- Serve immediately, or cover and chill up to 2 days.
Notes
Nutrition
Serving: 1g | Calories: 460kcal | Carbohydrates: 65g | Protein: 6g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Cholesterol: 97mg | Sodium: 236mg | Fiber: 2g | Sugar: 53g