Pecan Cheesecake Pie

8-10
Servings
10m
Prep Time
55m
Cook Time
1h 5m
Ready In


"Originally called a Mystery Pecan Pie, that description doesn't tell the whole story. This is a truly decadent dessert - a combo of pecan pie and cheesecake!"

Original recipe yields 8-10 servings
OK

Nutritional

  • Serving Size: 1 (177.2 g)
  • Calories 446.2
  • Total Fat - 23.1 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 127.7 mg
  • Sodium - 617.8 mg
  • Total Carbohydrate - 45.5 g
  • Dietary Fiber - 3.6 g
  • Sugars - 28.6 g
  • Protein - 16.3 g
  • Calcium - 309.3 mg
  • Iron - 2.1 mg
  • Vitamin C - 7.6 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 350F.

Step 2

Unroll a piecrust and place on a lightly floured surface. Lightly brush surface of crust with water. Unroll the second piecrust and place over the first one. Gently roll or press the two crusts together. Fit into a 9 inch pie plate, folding the edges under and crimping.

Step 3

Beat the cream cheese, 1 of the eggs, 1/2 cup of the sugar, 1 teaspoon of the vanilla, and salt with an electric mixer until smooth. Pour into the prepared piecrust. Sprinkle the pecans over the top.

Step 4

In a separate bowl, whisk together the corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar and the remaining 1 teaspoon vanilla. Mix well. Pour the filling over the pecans.

Step 5

Bake for 50-55 minutes, until set. Cool completely before serving.

Tips & Variations


No special items needed.

Related