Pecan Pie with Cream Cheese Filling. Pecan Cream Pie is a creamy, fluffy, lighter version of classic pecan pie. Cream Cheese, fresh whipped cream, and pecans inside pie crust. Solve the mystery when you taste the smooth cream cheese filling hiding under the rich pecan filling in this extra-special pie.

Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer using the paddle attachment), beat cream cheese and. The vanilla-flavored cream cheese layer is stirred up and spread over the bottom of a prepared deep-dish pie crust. Warning: this is very rich, and definitely. You can have Pecan Pie with Cream Cheese Filling using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Pecan Pie with Cream Cheese Filling

You need 4 of Rolled pie crusts (Pillsbury).
It's 16 oz of Cream cheese, softened (Philadelphia).
It's 1 of & 1/4 Cup Sugar.
You need 5 large of eggs.
It's 3 tsp of Vanilla But and Nut Extract (McCormick).
You need 1/2 tsp of Salt.
Prepare 4 cup of Chopped pecans.
It's 1 cup of Light Corn Syrup (Karo).

The cream cheese in the pie crust for this recipe brings something new to traditional pecan pie. All Reviews for Pecan Pie with Cream Cheese Crust. Made with a cream cheese crust, these cookies have the perfect ration of filling to crust. Pecan Pie Cheesecake - rich, creamy, and sinfully decadent cheesecake loaded with pecans and Combine all the pecan filling ingredients in a medium saucepan.

Pecan Pie with Cream Cheese Filling instructions

Preheat oven to 350°F.
Roll two of the pie crusts together and press into large pie dish. Krimp edges and remove excess. Use a fork to poke holes in the bottom of the crust to prevent air pockets. Repeat this step with a second pie dish. (Recipe makes two pies).
In large bowl combine one of the 8 oz packages of cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla extract and 1/4 teaspoon salt. Beat with an electric mixer until smooth. Pour mixture into pie crust and use a spatula to distribute evenly. Repeat this step with the second pie crust..
Sprinkle 2 cups of the chopped pecans on top of each pie (Use a total of 4 cups chopped pecans). Make sure to leave about 1/8th of an inch for the glaze..
In a separate bowl, stir to combine 1 cup corn syrup, 3 eggs, 1/4 cup sugar and 1 teaspoon of vanilla. (Don't use an electric mixer or it will add air to the glaze and make it foamy). This glaze will be divided and used for both of the pies. You might not use all of the glaze and be sure not to add too much or it will make the pie runny..
Use a spoon to slowly drizzle the glaze over the pie until you have an even coat of about 1/8th an inch thick. If you add it too fast you will displace the pecan. Repeat this step for the second pie..
Bake both pies on the center rack for about 50 - 55 minutes. The crust usually cracks slightly and you want a nice golden brown color. Let cool for about an hour. Refrigerate overnight and serve chilled..

Stir well and bring to a boil over To make the cheesecake, beat the cream cheese in a stand mixer at medium speed until smooth and. This Cream Cheese Pecan Pie is a fun and delicious twist on traditional pecan pie. The cream cheese layer adds a creamy richness to the Divide the mixture evenly between the two pie crusts and spread it into the bottom of the crust. To make the pecan filling, beat the eggs with a mixer until. Pie filling was excellent especially after the pie was refrigerated for a few hours.