Of all the pies featured during the holiday season, pecan pie is the last one I would choose off the dessert table. Cheesecake, though? Well, it would be the first. So why not improve on the dreaded pecan pie by combining it with the cheesecake? And the pecan pie cheesecake was born!
What You'll Need:
- 1 package (8 oz) cream cheese, softened
- 1 egg
- 1/3 cups sugar
- 1/2 teaspoon vanilla extract
- 1 pie crust, unbaked
- 1 cup pecan halves
- 2 eggs
- 1/4 cup sugar
- 2/3 cup dark corn syrup
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon maple flavoring
What You Do:
Preheat oven to 375 degrees.
Place pie crust in greased pie pan.
In a small bowl, combine the cream cheese, egg, 1/3 cup sugar and vanilla, and beat until mixture is light and fluffy. Spread over unbaked pie crust.
Arrange pecan halves on top of the cream cheese mixture.
In mixing bowl combine the remaining ingredients and mix well. Carefully pour over the pecans.
Bake for 40-45 minutes or until golden brown.
Refrigerate and serve chilled.