I tried a new recipe this year and it rocked. Now, I have to admit to the fact that I’m not a food photographer. That is just my reality. And, we might have dug into the pie before we stopped to make it look gorgeous. However, I grew up knowing that when food wasn’t necessarily pretty, it probably tasted amazing. And this tasted amazing.
I’m barely a fan of pecan pie, but add a little cheesecake to it and I will eat nearly anything. Max isn’t a fan of cheesecake, but add pecan pie to it and he will eat nearly anything. Carol loves them both, she was in love.
I was impressed with how simple this recipe was. A very simple cheesecake, some pecans and an easy pecan pie mixture and I was done. I couldn’t believe it.
Here you go!
1 Pie Crust (refrigerator, frozen, homemade … make yourself happy)
1 – 8 oz. pkg. cream cheese – softened
1/4 C. sugar
2 t. vanilla extract
2 C. pecan pieces
1/2 C. sugar
1/2 C. corn syrup (light or dark – I used dark – yummy)
3 T. butter – melted
1/4 t. salt
2 t. vanilla
Preheat oven to 350 degrees. Get your pie crust ready to go in a pan.
Beat cream cheese, 1 egg, 1/4 C. sugar and 2 t. vanilla until smooth. Spread evenly on bottom of crust. Bake 15 minutes.
Beat 2 eggs, 1/2 C. sugar until smooth. Add corn syrup, butter, 2 t. vanilla, salt. Stir until blended.
Sprinkle pecan pieces evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.
Bake 35-40 minutes or until just set in center.
Cool completely on wire rack.