I love cheesecake
and pecan pie, so I was thrilled to find this recipe online.
It’s cheesecake on the bottom and pecan pie on top. And it is all delicious.
I whipped this up
for dessert at Christmas, using a refrigerated pie crust and a spring form pan.
This made the pie look more like a tart – yes, it was so fancy we had to eat
the pie with our pinkie fingers sticking out.
Here is a link to
the type of pan I used
– it is called “leak proof,” but never believe that. I carefully assembled the
pan and put the whole arrangement on a baking sheet for extra
safety. No one wants to clean baked on pecan pie filling out of the oven, period.
Here is what you
will need:
1
refrigerated pie crust (or a scratch-made one)
8
ounces cream cheese
4
eggs, divided
3/4
cup sugar, divided
2
teaspoons vanilla, divided
¼
teaspoon salt
1
cup pecans
1
cup light corn syrup
Unroll the pie
crust and place it in the spring form pan (or regular pie pan) that has been
sprayed with non-stick spray. Center it in the pan and press crust against the
sides. Beat the cream cheese, one egg, ½ cup sugar, 1 teaspoon vanilla and
salt. Beat on medium speed until smooth. Pour into the crust and bake at 350
degrees for 20 minutes, or until partially set. Remove the pan from the oven
and arrange the pecans on top, like this:
Then, blend together the corn syrup, 3 eggs,
remaining ¼ cup sugar, and remaining 1 teaspoon of vanilla. Pour over the
pecans and bake for 30-35 minutes until set. Yield: 1 pie.
I
served mine with Cool-Whip and coffee. And it was terrific!
You don’t have to
arrange the whole nuts like I did; it makes the finished product pretty, but it
is harder to cut. Feel free to use chopped pecans, which also are cheaper.
