Directions: |
Directions:In a medium bowl beat cream cheese on medium until smooth
Preheat oven to 375º
For cream cheese mixture:
Add, the half cup sugar, one of the eggs, one tsp of vanilla and the salt
Beat until just combined
Spread the above mixture onto the bottom of the pie crust
Sprinkle the chopped pecans over the cream cheese mixture
Place the partially filled crust onto a baking sheet (if you have a non-stick foil or parchment , putting that under the pie pan will make clean up easier )
For the syrup mixture:
In a large bowl, lightly beat the remaining three eggs until just mixed.
Stir in the corn syrup, the 3 tbsp sugar, the melted butter, and the remaining one tsp of vanilla
Slowly pour the mixture over the filling in the pie pan - careful that it doesn't overflow
Loosely cover the edges with foil
Bake in the center of the oven for 20minutes then remove the foil from the edges
Continue baking for another 15 -20 minutes- watching it for the last 5-10 minutes to check for doneness; knife inserted into middle should come out clean or close to it when done. If it is close, but not yet done, add a minute or so at a time but don't go over too long as pie will continue to set as it cools when it comes out of the oven
The top of the pie may have separated a bit and may look soft but it shouldn't be runny
Cool the pie completely and refrigerate. |
Personal
Notes: |
Personal
Notes: People who don't like cheesecake or pecan pie have commented that they like this.
I'm not sure where I found this, probably in Southern Living magazine many years ago. I've made some changes to the original; mainly using a deep dish pie crust as there is too much filling for a smaller one.
Determining doneness can be tricky, as it can go from looking runny to almost overcooked fairly quickly especially since oven temps vary considerably despite the setting.
It works out well but you might want to make a test one to see how it goes in your oven.
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This recipe for Pecan Cheesecake Pie is from