Ingredients:
One deep dish pie crust (either homemade or store bought)
Cream Cheese layer:
1 8 oz. pack Cream Cheese, softened
1/4 cup sugar
2 small eggs or 1 large
1 tsp vanilla
Pecan Pie layer:
1 1/4 cup chopped pecans (either finely diced or chunky, whichever you prefer!)
1/4 cup karo syrup
1/4 cup granulated sugar
3 small eggs or 2 large (cracked and beaten on the side)
1/4 cup melted butter, cooled
2 TBSP brown sugar
1/2 tsp salt
1 tsp vanilla
Preheat your oven to 350.
If you’ve made a home made crust, get it into a deep dish pan. If you’ve got store bought, you’re ready to go! I let mine thaw while I prepare the ingredients.
Start by making your cream cheese layer, mixing all 4 ingredients with a hand mixer until well combined. Pour into your pie crust. Now make your pecan pie layer. Whisk together all ingredients but the pecans until its well combined. Take your chopped pecans and sprinkle them evenly atop the cheesecake layer before pouring your syrup mixture on. Once you’ve poured your syrup mixture on, carefully set your pie crust on to a baking sheet lined with foil in case it bubbles over while baking. Make a small tent with a piece of foil and cover the top to prevent over browning while baking. Bake for 45 mins at 350, remove your foil, and bake for another 20-30 minutes keeping an eye out for when it looks nice and brown. It may take a little longer! Remove from the oven once it’s done and allow it to cool for a couple of hours before serving. It’s DELICIOUS by itself, but even more delicious with vanilla ice cream and caramel on top! You can refrigerate the leftovers! Enjoy!
