Cheesecake Pecan Pie
Yield
6 servingsPrep
20 minCook
45 minReady
65 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
softened |
|
| 1 | each |
eggs
|
|
| ⅓ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
unbaked 9 inch |
|
| 1 ½ | cups |
pecan halves
|
|
| 2 | large |
eggs
slightly beaten |
|
| ¼ | cup |
sugar
|
|
| ⅔ | cup |
light corn syrup
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
softened |
|
| 1 | each |
eggs
|
|
| 79 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
unbaked 9 inch |
|
| 355 | ml |
pecan halves
|
|
| 2 | large |
eggs
slightly beaten |
|
| 59 | ml |
sugar
|
|
| 158 | ml |
light corn syrup
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Combine cream cheese, egg, ⅓ cup sugar, and 1 teaspoon vanilla.
Beat until light and fluffy.
Spread over bottom of pie shell.
Arrange pecans on the cream cheese mixture.
Mix remaining eggs, sugar, corn syrup, and vanilla, stirring well.
Carefully pour over the pecans.
Bake at 375℉ (190℃) F for 40 to 45 minutes or until done.
