Pecan pie cheese cake


1 9″ pie shell, unbaked

Cream cheese mixture:
1 8 oz package cream cheese, softened
1 egg
1/3 cup sugar
1 tsp vanilla
Pecan filling:
1 1/4 cups pecans, coarsely chopped
3 eggs
1 cup light corn syrup
1/4 cup sugar
1 tsp vanilla
1/4 tsp salt

How to prepare

In a food processor, process until fluffy, the cream cheese, 1 egg, 1/3 cup sugar and 1 tsp vanilla. Spread the mixture in the bottom of the unbaked pie shell. Sprinkle the pecans over the cheese mixture. For the filling, beat the 3 eggs with an electric mixer until foamy. Do not overmix. Add the corn syrup, 1/4 cup sugar, 1 tsp vanilla and the salt. Mix well. Pour this over the pecans. Bake in a preheated, 350

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