Sunday, December 15, 2013

Pecan Cheesecake Pie


SUCH a tasty pie! I saw the recipe in Pillsbury's 'best ever fall Entertaining" booklet, and was it ever enjoyed!

Cream cheese n' me go together like cookies and Cookie Monster! =) 

And when you can combine two of my favorites, well, YES PLEASE!
This is like pecan pie on top of cheesecake - WHAT'S NOT TO LOVE???? 

I made this for our Sunday School class fall potluck recently. My hubby teaches the 'seniors' and since many are careful about what they eat....

I lightened it just a tad by...using 1/3 reduced cream cheese...substituting half agave nectar for the corn syrup...and using mostly xylitol for the sugar amount.

Lightened or not, your family will adore you for making this delicious treat for the holidays!


1 - 9" pie crust, unbaked
1 (8 ozs) pkg. cream cheese, softened
4 eggs
3/4 c. sugar
2 tsp. vanilla
1/4 tsp. salt
1-1/4 c. chopped pecans
1 c. light corn syrup
whipped cream, optional
ground cinnamon, optional 

Heat oven to 350*. Move oven rack to the lowest position.

In medium bowl, using an electric mixer, beat cream cheese, 1 egg, 1/2 c. sugar, 1 tsp. vanilla and salt, beating until smooth.  Pour mixture into crust; sprinkle evenly with chopped pecans.

In a large bowl, whisk together corn syrup, remaining 3 eggs, 1/4 c. sugar and remaining 1 tsp. vanilla. Pour mixture over pecans.  Place pie on cookie sheet.

Place pie on bottom oven rack and bake 45 - 55 minutes or until set.  Cool completely on cooling rack, for about 2 hour.  Serve or refrigerate.  Serve with whipped cream and cinnamon.  

Store leftovers covered in refrigerator for up to 2 days. 
(I doubt there will be any leftovers!!)

Linked to Meal Plan Monday 

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