Pecan Pie Cheesecake? Have you ever had two utmost favorite desserts and, to your delight, found them together? Well, my dream came true when I discovered this marriage between pecan pie (which I love!) and my other favorite, cheesecake! It doesn’t get any better than this. Wow!
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Pecan Pie Cheesecake Recipe
1 refrigerated pie crust
1 (8-oz.) package cream cheese, softened
4 large eggs
3/4 cup granulated sugar
2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cup chopped pecans
1 cup light corn syrup
Preheat oven 350°
Place pie crust in the pie pan.
Using a medium sized mixing bowl, combine 1 egg, cream cheese, ½ cup sugar, 1 tsp. Vanilla and ¼ tsp. salt. Beat them together with electric mixer till smooth.
Pour the cream cheese mixture into the pie crust lined pan.
Cover the top of the cream cheese mixture with the chopped pecans.
In another mixing bowl, whisk together 1 cup light corn syrup, 3 eggs, ¼ cup sugar and 1 tsp. vanilla extract. Pour onto the pie and place the pie on a baking sheet.
Bake on the lowest rack in the oven until set [approximately 50 minutes.]
Before serving, cool on a cooling rack for at least an hour or refrigerate it for later.
Serve with whipped cream.
*Adapted from the Pillsbury recipe.
So what are YOUR favorite dessert recipes?