This is a wonderful change on the traditional Pecan Pie. If you like Cheesecake and Pecan Pie you will love this recipe. Very easy to make. Hope you enjoy!!!
Pecan Cheesecake Pie
15-oz. package refrigerated piecrusts or 2 frozen prepared pie crust
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup
1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp. This recipe makes enough for 2 regular pie crust.
2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans. Divide equally between 2 pie crust
3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Divide equally between 2 pie crust. Place pie on a baking sheet.
4. Bake at 350Â° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days