Pecan cheesecake pie

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.