This pecan pie cheesecake has been a huge hit with my family year after year after year! Serve with whipped cream.
Ingredients
- cream cheese: 1 pack (8 ounce pack, softened)
- white sugar: 0.5 cup
- egg: 1 piece (beaten)
- vanilla extract: 1 tsp
- salt: 0.5 tsp
- unbaked pie crust: 1 piece (9 inch)
- ¼ cups chopped pecans: 1 piece
- light corn syrup: 1 cup
- eggs: 3 piece
- white sugar: 0.25 cup
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Beat cream cheese, sugar, egg, vanilla extract, and salt for pie together in a bowl until creamy. Spread evenly over the bottom of the unbaked pie crust, then sprinkle pecans evenly over top.
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Combine corn syrup, eggs, sugar, and vanilla for topping together in a bowl. Beat until smooth. Pour over pecan layer.
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Bake in the preheated oven until pecan layer is golden brown, 35 to 45 minutes. Let cool on a wire rack. Serve slightly warm.
