Recipe: Delicious Pecan Pie with Cream Cheese Filling

Pecan Pie with Cream Cheese Filling. View top rated Pecan pie with cream cheese filling recipes with ratings and reviews. Pie filling was excellent especially after the pie was refrigerated for a few hours. The crust however was difficult to roll and had a poor texture after baking.

The recipe calls for cream cheese and butter which creates a tender and flaky pie crust. Traditional pecan pie has NOTHING on this delicious cheesecake from Delish.com. Topped with buttery, brown sugar-glazed pecans, this dessert is a stunner. 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. You need of Rolled pie crusts (Pillsbury).
2. You need of Cream cheese, softened (Philadelphia).
3. It's of & 1/4 Cup Sugar.
4. It's of eggs.
5. Prepare of Vanilla But and Nut Extract (McCormick).
6. You need of Salt.
7. You need of Chopped pecans.
8. Prepare of Light Corn Syrup (Karo).

Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer using the paddle attachment), beat cream cheese and. Pecan pie cheesecake marries two classic holiday desserts into one epic, showstopping sweet treat. The cream cheese in the pie crust for this recipe brings something new to traditional pecan pie. All Reviews for Pecan Pie with Cream Cheese Crust.

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..

This dreamy Pecan Pie Cheesecake is the perfect Thanksgiving treat. Classic pecan pie and creamy cheesecake makes a tasty twist of two traditional treats! This pecan pie recipe is a sure-fire winner. The cream cheese gives the crust a delicious tang that pairs well with the sweet and rich pecan filling. You'll be making this pecan pie for years to come.

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