Pecan Cheesecake Pie
More pie-like than cheesecake, I think, but absolutely delicious whatever you call it!
Preheat oven to 350
1 9" deep-dish frozen piecrust
8 oz cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 tsp vanilla, divided
1/4 tsp salt
1 1/4 cups chopped pecans
1 cup light corn syrup
More pie-like than cheesecake, I think, but absolutely delicious whatever you call it!
Preheat oven to 350
1 9" deep-dish frozen piecrust
8 oz cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 tsp vanilla, divided
1/4 tsp salt
1 1/4 cups chopped pecans
1 cup light corn syrup
- Place pie pan on a foil-covered baking sheet for easy clean-up
- Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp vanilla, and salt on medium speed until smooth.
- Pour cream cheese mixture into piecrust
- Sprinkle evenly with chopped pecans
- Whisk together corn syrup, remaining 3 eggs, 1/4 cup sugar, and 1 tsp vanilla.
- Pour mixture over pecans
- Bake at 350 on lowest rack 50-55 minutes or until pie is set
- Cool for 1 hour and serve or cover and chill for up to 2 days