Pecan Cheesecake Pie
An Easy Thanksgiving Dessert Table Delight. Thanks Tonya for this inspiration.
Course: Baking
Cuisine: American
Author: Catherine's Plates
- 1 (9 inch) unbaked pie crust, thawed
- 1 (8oz) pkg cream cheese, softened
- 1/4 cup white granulated sugar
- 4 large eggs, DIVIDED
- 1 tsp vanilla extract
- 1 cup chopped pecans
- 1 cup light corn syrup
- 1/4 cup brown sugar packed
Preheat oven to 375 degrees.
In a medium bowl using an electric hand mixer, beat cream cheese until smooth. Add in white granulated sugar and beat to mix. Add in 1 egg and vanilla, beat again until smooth and well incorporated.
Pour cream cheese mixture into pie crust and spread evenly. Sprinkle pecans over top of cream cheese mixture to cover.
In another medium bowl beat remaining 3 eggs until blended. Add in corn syrup and brown sugar. Beat again until well incorporated.NOTE: I spray my measuring cup with non-stick cooking spray before measuring out the corn syrup to help pour into bowl. Pour mixture over the pecans slowly. This will fill the pie crust to the top. Place pie crust onto a lined sheet pan. (This will help with any spillage.)
Bake in preheated oven for 25-30 minutes until pie is golden brown and set. (The pie should not jiggle in the center. If it does, bake another few minutes until set.)
Cool pie completely on a wire rack before slicing. Enjoy.