Pecan Cheesecake Pie

By sheilaolim

The pecan topping on this cheesecake pie adds a nice crunch to the
characteristic creaminess of this popular dessert.

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 teaspoons vanilla extract, divided
• 1/4 teaspoon salt
• 1 1/4 cups chopped pecans
• 1 cup light corn syrup

Details

Servings 8
Preparation time 15mins
Cooking time 70mins

Preparation

Step 1

1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.
2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour
cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.
3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a
baking sheet.
4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve
immediately, or cover and chill up to 2 days.