Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, pecan pie with cream cheese filling. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Pecan Pie with Cream Cheese Filling is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Pecan Pie with Cream Cheese Filling is something which I’ve loved my entire life.

Check Our Step-By-Step Guide To Bake Up A Sweet Treat For Your Loved Ones. Find Pecan Cream Cheese Pie Now! Spread cream cheese mixture in bottom of crust-lined pan.

To begin with this recipe, we must prepare a few ingredients. You can cook pecan pie with cream cheese filling using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pecan Pie with Cream Cheese Filling:

1. Make ready 4 Rolled pie crusts (Pillsbury)
2. Get 16 oz Cream cheese, softened (Philadelphia)
3. Prepare 1 & 1/4 Cup Sugar
4. Get 5 large eggs
5. Get 3 tsp Vanilla But and Nut Extract (McCormick)
6. Get 1/2 tsp Salt
7. Get 4 cup Chopped pecans
8. Get 1 cup Light Corn Syrup (Karo)

Pour the mixture over the cream cheese and pecans (that is already in the crust). Then, we top it with a smooth cream cheese filling. And finally, the top layer is a pecan pie caramel topping! Hold the phone; these pecan pie cheesecake bars are now officially my favorite dessert of all time!

Instructions to make Pecan Pie with Cream Cheese Filling:

1. Preheat oven to 350°F
2. 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)
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Pecan Cream Cheese Pie Pecan Cream Cheese Pie. My husband has already eaten half the pie himself. He told me, he would rather have this pie instead of regular pecan pie. This is a light pie and not overly. For cream cheese layer: In a large bowl, beat all ingredients with a mixer at medium speed until smooth.

So that’s going to wrap this up with this special food pecan pie with cream cheese filling recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!