| This recipe is liked by 0 person(s). |
Pecan Cheesecake Pie
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Southern Living Easy Entertaining magazine 2009
| 1/2 (15 oz.) pkg. | refrigerated piecrusts |
| 1 (8 oz.) pkg. | cream cheese, softened |
| 4 large | eggs, divided |
| 3/4 c. | sugar, divided |
| 2 tsp. | vanilla extract |
| 1/4 tsp. | salt |
| 1 1/4 c. | chopped pecans |
| 1 c. | light corn syrup |
1. Preheat oven to 350 degrees. Fit piecrust into a 9" pie plate according to pkg. directions. Fold edges under, and crimp.
2. Beat cream cheese, 1 egg, 1/2 c. sugar, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle with pecans.
3. Whisk together corn syrup and remaining 3 eggs, 1/4 c. sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.
4. Bake at 350 degrees on lowest oven rack 50-55 minutes or until pie is set. Cool completely on a wire rack (about 1 hour). Serve immediately, or cover and chill up to 2 days.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe