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* Exported from MasterCook *
Cheesecake-Pecan Pie
Recipe By :Damsel and Hag Serving Size : 8 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---Toffee Nut Crust--- 1/2 cup flour 1/2 cup light brown sugar 1/2 cup finely chopped pecans 1/4 cup butter -- (1/2 stick) ---Cheesecake Layer--- 8 ounces cream cheese 1 large egg 1/3 cup sugar 1 teaspoon vanilla ---Pecan Pie Layer--- 1 1/4 cups pecans -- coarsely broken 3 eggs 1 cup light corn syrup 1/4 cup sugar 1 teaspoon vanilla 1/4 teaspoon salt
Crust (Amanda Haggerty): Combine dry ingredients. Add butter and cut in until well mixed and crumbly. Pat into a 9 in pie pan. Set in the refrigerator to chill while you're make the filling.
Preheat oven to 350F.
Cheesecake Layer: With an electric mixer, whip the cream cheese, egg, sugar and vanilla until fluffy. Spread the mixture in the bottom of the unbaked pie shell.
Pecan Pie Layer: Sprinkle the pecans over the cheese mixture. Beat the eggs with an electric mixer until foamy. Add the corn syrup, sugar, vanilla, and salt and mix well. Pour over the pecans. Bake until center of pie is firm, about 55 minutes. Store in refrigerator.
VARIATION Cheesecake-Almond Pie (J. Helman): Use an unbaked 9-inch pie shell. Substitute sliced almonds for the pecans, and almond extract for the vanilla.
Yield: 1 9 inch pie" - - - - - - - - - - - - - - - - - - - NOTES : After baking, the pecan filling will be on the bottom, the cheesecake layer will be on top of that, and the nuts will form a crunchy topping. This is a very rich pie. Cut those pieces small!
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Per Serving (excluding unknown items): 533 Calories; 29g Fat (47.7% calories from fat); 7g Protein; 65g Carbohydrate; 2g Dietary Fiber; 140mg Cholesterol; 290mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 5 1/2 Fat; 3 1/2 Other Carbohydrates.
