Easy Vanilla Cheesecake Pecan Pie Food

VANILLA PECAN PIE

Steps:

• 1. Preheat oven to 350 degrees F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.
• 2. Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.
• 3. Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.

EASY VANILLA CHEESECAKE PECAN PIE

Steps:

• 1. Preheat oven to 350°F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate
• 2. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.
• 3. Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts. Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.

PECAN CHEESECAKE PIE

Steps:

• Beat 1 of the eggs, 1/2 cup of the sugar, the cream cheese, 1 teaspoons of the vanilla, and salt at medium speed with an electric mixer until well blended. Pour this mixture into frozen piecrust; chop the pecans and spread on top of pie, evenly.
• Then whisk the corn syrup and the remaining 3 eggs together, Then add in the remaining 1/4 cup sugar, and the remaining 1 teaspoons vanilla and continue to whisk. Then pour this mixture on the pie, on top of the pecans. Place the pie on a cookie or baking sheet.
• Bake at 350° for 50 minutes until the pie is set. Cool for approximately 1 hour. Either serve immediately, or refrigerated for up to 2 days, covered.

CHEESECAKE PECAN PIE

Steps:

• Beat together, cream cheese, 1 egg, and 1 teaspoon vanilla.
• Spread over pie crust.
• Sprinkle with pecans.
• Beat 3 eggs in a large bowl until frothy.
• Add corn syrup, 1/4 cup sugar, salt and 1 teaspoon vanilla.
• Beat again.
• Pour over pecans gently.
• Bake at 375 degrees for 40 minutes or until knife comes out clean.

PECAN PIE CHEESECAKE

Steps:

• Prepare or thaw pastry according to package directions for one-crust pie.
• Preheat oven to 425°F.
• Beat cream cheese, 1 egg and vanilla until smooth; spread evenly in pie shell; sprinkle pecans over cheese layer.
• Beat remaining 3 eggs, corn syrup and brown sugar together well; pour evenly over pecans.
• Bake in preheated oven for 10 minutes, then reduce heat to 375F and bake 25-30 minutes longer, or until set and golden; cool before slicing.

PECAN CHEESECAKE PIE

Steps:

• Preheat oven to 350°F.
• Topping:.
• Combine all ingredients in a small bowl, mix well until eggs are golden and set aside.
• Filling:.
• In a medium bowl, mix softened cream cheese, sugar, salt, vanilla, and egg.
• Mix well.
• Pour filling into pie shell.
• Top with toasted pecans.
• Pour Topping over pecans.
• Bake for 45 minutes.

PECAN PIE CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. In a large bowl, combine graham cracker crumbs, sugar and butter. Press evenly into bottom and halfway up the side of a 9-inch springform pan. Bake for 6-8 minutes; set aside to cool.
• In a small saucepan over medium heat, melt 6 tablespoons butter. Add 1/2 cup light brown sugar and cook, stirring occasionally, until starting to bubble and sugar is dissolved, about 2 minutes. Remove from heat and stir in dark corn syrup, 1 1/2 cup chopped pecans, eggs, vanilla extract and salt. Pour into prepared crust; set aside.
• In a stand mixer with paddle attachment, beat cream cheese, 1 cup light brown sugar and flour until fluffy. Add eggs, one at a time, beating after each addition until just combined. Add 1 cup heavy cream and stir until well combined. Pour over pecan pie filling and place springform pan on a baking sheet. Bake for 60-70 minutes until cake jiggles slightly when moved or toothpick inserted in the center comes out clean. Turn off oven and leave cake in for 1 hour, then remove from oven and let cool completely.
• To Make the Pecan Topping:
• Melt butter in a small saucepan over medium heat. Add brown sugar and cook until bubbling, about 3-5 minutes. Remove from heat and stir in 1 1/2 cups toasted pecans, 1/3 cup heavy cream and pinch of salt. Let cool to room temperature then spoon over.
• cooled cheesecake. Slice to serve or store refrigerated.