Recipe: Appetizing Pecan Pie with Cream Cheese Filling

Pecan Pie with Cream Cheese Filling. Reviews for: Photos of Cream Cheese Pumpkin Pie with Pecan Streusel. Solve the mystery when you taste the smooth cream cheese filling hiding under the rich pecan filling in this extra-special pie. The cream cheese in the pie crust for this recipe brings something new to traditional pecan pie.

Pecan pie cheesecake marries two classic holiday desserts into one epic, showstopping sweet treat. Share: Rate this Recipe If you like both cheesecake and pecan pie, you'll definitely enjoy this. -The Birchwood Inn, Temple, New Hampshire. The recipe calls for cream cheese and butter which creates a tender and flaky pie crust. You can have Pecan Pie with Cream Cheese Filling using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Pecan Pie with Cream Cheese Filling

1. Prepare of Rolled pie crusts (Pillsbury).
2. Prepare of Cream cheese, softened (Philadelphia).
3. You need of & 1/4 Cup Sugar.
4. You need of eggs.
5. Prepare of Vanilla But and Nut Extract (McCormick).
6. You need of Salt.
7. Prepare of Chopped pecans.
8. You need of Light Corn Syrup (Karo).

Traditional pecan pie has NOTHING on this delicious cheesecake from Delish.com. Topped with buttery, brown sugar-glazed pecans, this dessert is a stunner. Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer using the paddle attachment), beat cream cheese and. Pour over pecan pie filling and place springform pan on a baking sheet.

Pecan Pie with Cream Cheese Filling step by step

1. Preheat oven to 350°F.
2. Roll two of the pie crusts together and press into large pie dish. Krimp edges and remove excess. Use a fork to poke holes in the bottom of the crust to prevent air pockets. Repeat this step with a second pie dish. (Recipe makes two pies).
3. In large bowl combine one of the 8 oz packages of cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla extract and 1/4 teaspoon salt. Beat with an electric mixer until smooth. Pour mixture into pie crust and use a spatula to distribute evenly. Repeat this step with the second pie crust..
4. Sprinkle 2 cups of the chopped pecans on top of each pie (Use a total of 4 cups chopped pecans). Make sure to leave about 1/8th of an inch for the glaze..
5. In a separate bowl, stir to combine 1 cup corn syrup, 3 eggs, 1/4 cup sugar and 1 teaspoon of vanilla. (Don't use an electric mixer or it will add air to the glaze and make it foamy). This glaze will be divided and used for both of the pies. You might not use all of the glaze and be sure not to add too much or it will make the pie runny..
6. Use a spoon to slowly drizzle the glaze over the pie until you have an even coat of about 1/8th an inch thick. If you add it too fast you will displace the pecan. Repeat this step for the second pie..
7. Bake both pies on the center rack for about 50 - 55 minutes. The crust usually cracks slightly and you want a nice golden brown color. Let cool for about an hour. Refrigerate overnight and serve chilled..

Pecan Pie Cheesecake - rich, creamy, and sinfully decadent cheesecake loaded with pecans and Combine all the pecan filling ingredients in a medium saucepan. Stir well and bring to a boil over To make the cheesecake, beat the cream cheese in a stand mixer at medium speed until smooth and. Baked in a pecan-shortbread crust, this blend of cream cheese, pumpkin and spices is easy to put together and even easier to eat! Add all remaining filling ingredients except milk to cream cheese mixture. Pecan Pie combines a crisp and buttery pastry with a deliciously rich, sweet, dense, and chewy filling that is loaded with toasted pecans.