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pecan cheesecake pie

28 Apr

Pecan pie and cheesecake all in one bite! Who could resist this?  I got this recipe from Devorah Newhaus many years ago, but like everything else, I found it on the internet with a picture!Pecan Cheesecake Pie

 

INGREDIENTS

  • 1 unbaked 9-inch pie crust
  • 1 (8 oz.) package cream cheese, softened
  • 1 large egg
  • 1/3 cup sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt

 

  • 1 ¼ cups chopped pecans

 

  • 3 large eggs
  • 1 cup light corn syrup
  • 1 tsp. vanilla extract
  • 1/4 cup sugar

 

INSTRUCTIONS

  1. Preheat oven to 350.
  2. Combine the cream cheese, 1 egg, ½ cup sugar, 1 tsp. vanilla, and salt. Beat at medium speed with an electric mixer until smooth.
  3. Pour the cream cheese mixture into piecrust.
  4. Next, chop the pecans (not too fine) and sprinkle them evenly over the cream cheese layer.
  5. In a medium bowl, combine the 1/4 cup sugar, corn syrup, 3 eggs and 1 teaspoon of vanilla.
  6. Whisk everything together until it’s well combined and pour the mixture over the pecans. Place the pie on a baking sheet.
  7. Bake at 350 on the lowest oven rack for 50 to 55 minutes or until the pie is set.
  8. Cool completely on a wire rack (about 1 hour).
  9. Serve immediately, or cover and chill up to 2 days.

photo credit: Jennifer Davick