Recipe: Appetizing Pecan Pie with Cream Cheese Filling

Pecan Pie with Cream Cheese Filling. This dreamy Pecan Pie Cheesecake is the perfect Thanksgiving treat. Classic pecan pie and creamy cheesecake makes a tasty twist of two traditional treats! Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.

The crust however was difficult to roll and had a poor texture after baking. Reviews for: Photos of Cream Cheese Pumpkin Pie with Pecan Streusel. This Cream Cheese Pecan Pie is a fun and delicious twist on traditional pecan pie. You can have Pecan Pie with Cream Cheese Filling using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of Pecan Pie with Cream Cheese Filling

1. It's 4 of Rolled pie crusts (Pillsbury).
2. It's 16 oz of Cream cheese, softened (Philadelphia).
3. It's 1 of & 1/4 Cup Sugar.
4. You need 5 large of eggs.
5. It's 3 tsp of Vanilla But and Nut Extract (McCormick).
6. You need 1/2 tsp of Salt.
7. Prepare 4 cup of Chopped pecans.
8. You need 1 cup of Light Corn Syrup (Karo).

The cream cheese layer adds a creamy richness to the Divide the mixture evenly between the two pie crusts and spread it into the bottom of the crust. To make the pecan filling, beat the eggs with a mixer until. This is a classic baked cream cheese pie made with a sweetened sour cream topping and a hint of vanilla. And of course, it 's served in a graham cracker crust.

Pecan Pie with Cream Cheese Filling instructions

1. Preheat oven to 350°F.
2. Roll two of the pie crusts together and press into large pie dish. Krimp edges and remove excess. Use a fork to poke holes in the bottom of the crust to prevent air pockets. Repeat this step with a second pie dish. (Recipe makes two pies).
3. In large bowl combine one of the 8 oz packages of cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla extract and 1/4 teaspoon salt. Beat with an electric mixer until smooth. Pour mixture into pie crust and use a spatula to distribute evenly. Repeat this step with the second pie crust..
4. Sprinkle 2 cups of the chopped pecans on top of each pie (Use a total of 4 cups chopped pecans). Make sure to leave about 1/8th of an inch for the glaze..
5. In a separate bowl, stir to combine 1 cup corn syrup, 3 eggs, 1/4 cup sugar and 1 teaspoon of vanilla. (Don't use an electric mixer or it will add air to the glaze and make it foamy). This glaze will be divided and used for both of the pies. You might not use all of the glaze and be sure not to add too much or it will make the pie runny..
6. Use a spoon to slowly drizzle the glaze over the pie until you have an even coat of about 1/8th an inch thick. If you add it too fast you will displace the pecan. Repeat this step for the second pie..
7. Bake both pies on the center rack for about 50 - 55 minutes. The crust usually cracks slightly and you want a nice golden brown color. Let cool for about an hour. Refrigerate overnight and serve chilled..

If you love cheesecake as much as I do, you will looove this! May also be topped with cherry or blueberry pie filling that you can buy at your. The cream cheese in the pie crust for this recipe brings something new to traditional pecan pie. All Reviews for Pecan Pie with Cream Cheese Crust. Cheesecake Stuffed Pecan Pie has a crunchy sweet pecan pie top layer and a creamy cheesecake bottom layer.