Pecan Cheesecake Pie. Pour mixture into crust-lined plate; sprinkle evenly with chopped pecans. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan (but not above the foil). Bake the cheesecake until the edge is set but the center jiggles slightly.
Crimp the edges, brush with a thin layer of beaten egg white, and place the pie crust in the fridge.
Beat the cream cheese and sugar until creamy.
Pecan Cheesecake Pie is a classic pecan pie with a surprise layer of cheesecake inside.
You can cook Pecan Cheesecake Pie using 13 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Pecan Cheesecake Pie
- It's of Topping.
- Prepare 3 of eggs.
- Prepare 1/4 cup of sugar.
- It's 1 cup of light corn syrup.
- You need 1 tsp of vanilla extract.
- It's of Pie.
- You need 1-8 oz of package cream cheese.
- You need 1/3 cup of sugar.
- Prepare 1/4 tsp of salt.
- It's 1 tsp of vanilla extract.
- Prepare 1 of egg.
- You need 1-9 inch of unbaked deep dish shell.
- You need 1 1/4 cup of chopped pecans.
Sometimes you want Pecan Pie and sometimes you want cheesecake. Why not have both with this Pecan Cheesecake Pie dessert? This pecan pie cheesecake is flavored and layered with the brown sugar sauce and pecans. The cheesecake makes a perfect base for the sugary, sweet pecan glaze and topping.
Pecan Cheesecake Pie instructions
- Preheat 350. Whisk topping ingredients together and set aside..
- In a medium bowl mix cream cheese, sugar,salt,vanilla and egg until smooth. Pour mixture into pie shell. Pour topping over pecans. Bake for 40-45 minutes or until center is set..
- Let pie cool completely before serving. Enjoy!.
It helps provide a smooth texture so it's not an overly sugary bite, like traditional pecan pie can be. Spread over the bottom of the pie crust. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add granulated sugar and flour; blend well. Mini Pecan Pie Cheesecakes are decadent bite-sized dessert perfect for the holiday season!