“Two pies in one: spicy pecan and tender cheesecake. Comes out of the oven with the layers switched! Looks like a cheesecake but a surprise is underneath.” - by Susan Lee
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a small mixing bowl, beat cream cheese until fluffy. Add 1/3 cup sugar and beat until smooth. Thoroughly mix in 1 egg and 1 teaspoon vanilla extract. Do not overbeat. Spread mixture into pastry shell. Sprinkle with chopped pecans.
- In a medium bowl, combine 3 beaten eggs, corn syrup, 1/4 cup sugar, 1 teaspoon vanilla extract, salt, cinnamon, and cloves. Mix until incorporated but not frothy. Pour mixture over pecan layer.
- Bake in preheated oven for 35 to 45 minutes, until filling is set and pecans are browned. Pie will be quite high, but will settle as it cools.
Nutrition
Amount Per Serving (8 total)
- Calories
- 516 cal
- 26%
- Fat
- 30.5 g
- 47%
- Carbs
- 57.6 g
- 19%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"I LOVE THIS RECIPE!! THE WONDERFUL TASTE OF PECAN PIE WITHOUT THE CLOYING SWEETNESS. THIS IS MY FAVORITE PECAN PIE RECIPE...." See more"
Derec
"This was superb! The "cheesecake" layer is perfect to balance out the gooey sweetness of a pecan pie. I will be making it like this from now on! I took this as the desert to a family gathering, and th..." See moree compliments kept coming. Also was asked for the recipe by everyone there! I made this on the spur of the moment and only had 1/2 a cup of pecans, so I used chopped walnuts for the rest and it was still delicious! (In fact, no one even realized it was mostly walnuts until I passed out the recipe!) Thanks for the great recipe, it's a definitely a keeper! And a tip for getting a good bottom crust without having to pre-bake is to always use a glass or ceramic dish, stay away from the aluminum pans..."
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