2-Layer Rum Pecan Pie with Cheesecake

2-Layer Rum Pecan Pie with Cheesecake

5
starmaster25 0

"This is a pecan pie with a cheesecake layer."

Ingredients 1 h 5 m {{adjustedServings}} servings 682 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 682 kcal
  • 34%
  • Fat:
  • 40.8 g
  • 63%
  • Carbs:
  • 73.8g
  • 24%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 470 mg
  • 19%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Unroll 1 pie crust on a work surface; brush with water. Place second pie crust atop the first pie crust; press gently together. Place the double crust in a 9-inch pie pan.
  3. Beat cream cheese, 1/2 cup sugar, 1 egg, vanilla, and salt together in a bowl until smooth and creamy. Pour into pie crust; sprinkle cheesecake filling with pecans.
  4. Mix corn syrup, butter, 1/4 cup sugar, 3 eggs, and rum extract together in a bowl until smooth; pour over pecan layer.
  5. Bake in the preheated oven until a knife inserted in the center of the pie comes out clean, 45 to 50 minutes.
Tips & Tricks
No-Bake Peanut Butter Pie

This pie is rich and creamy, and so easy to make.

PAM® Sopapilla Cheesecake Pie

See how to make tangy sopapilla cheesecake pie.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 5

  1. 5 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
ljuls
12/24/2013

Absolutely delicious! Great recipe. Easy to make and came out perfectly!

JessV01
12/8/2013

Very Tasty!

mjwellscvt
11/30/2013

Did not expect the cheesecake layer to mix with the pecan layer. I used new Rum extract but it is so strong the pie was barely touched by anyone. I was disappointed to say the least and I will not be making this pie again.