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Can’t decide between pecan pie or cheesecake for your Christmas dinner dessert? Satisfy both cravings with this Pecan-Cheesecake Pie with a creamy cheesecake layer underneath the crunchy pecan pie filling. This rich dessert is truly simple to make, especially when using a refrigerated pie crust (my favorite is Pillsbury). Just mix, pour, and bake!
See all that luscious, creamy cheesecake hidden underneath the pecan top?
Pecan-Cheesecake Pie
Pecan pie or cheesecake for your Christmas dinner dessert? Try Pecan-Cheesecake Pie with a creamy cheesecake layer underneath a crunchy pecan pie filling.
Ingredients
- 1/2 pkg. refrigerated pie crusts
Cheesecake layer
- 1 8 oz. pkg. cream cheese softened
- 1 large egg
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Pecan pie layer
- 1 1/4 cups pecans
- 1 cup light corn syrup
- 3 large eggs
- 1/4 cup sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees.
- Fit pie crust into a 9-inch pie plate according to package directions; fold edges under and crimp.
- Combine ingredients for the cheesecake layer with an electric mixer and beat at medium speed until smooth. Pour into prepared crust and sprinkle pecans evenly over top.
- Whisk together the pecan pie ingredients and pour on top of pecans. Place pie on a baking sheet.
- Bake on lowest oven rack 50 to 55 minutes or until set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.
Notes
Southern Living, Cooking for Christmas, 2011.
Nutrition
Serving: 1gCalories: 492kcalCarbohydrates: 61gProtein: 7gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 16gCholesterol: 122mgSodium: 262mgFiber: 2gSugar: 54g
Tried this recipe?Let us know how it was.
