Sunday, December 6, 2009

Pecan Pie Cheesecake

Prep: 15 min., Bake: 55 min., Cool: 1 hr. Makes 8 servings

1/2 (15-oz.) package refrigerated piecrusts (so just one 9 inch pie crust)
1 (8-oz.) package cream cheese, softened (I used reduced fat)
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup

1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.
2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.
3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar (I only used about 1/3 cup in thispart, figured the corn syrup would be sweet enough), and 1 tsp. vanilla (I did not use the vanilla in this step, I ran out. It still turned out tasty); pour mixture over pecans. Place pie on a baking sheet.
4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.