This cheesecake layer is on top of a pecan pie.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 recipe pastry for a 9-inch double crust pie
- 1 tablespoon water, or as needed
- 1 (8 ounce) package cream cheese
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup pecans
- 1 cup corn syrup
- 2 tablespoons butter, melted
- ¼ cup white sugar
- 3 eggs
- 2 teaspoons rum extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Mix corn syrup, butter, 1/4 cup sugar, 3 eggs, and rum extract together in a bowl until smooth; pour over pecan layer.
- Bake in the preheated oven until a knife inserted in the center of the pie comes out clean, 45 to 50 minutes.
Nutrition Facts
| Calories | 682 kcal |
| Carbohydrate | 74 g |
| Cholesterol | 131 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 13 g |
| Sodium | 470 mg |
| Sugars | 31 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
Not sure this is how it is supposed to look but it smells and looks fantastic. Easy to make!
I subbed 6 TBSP dark rum for the 2tsp rum extract (I googled the conversion ratio).
This pie/ cheesecake was absolutely delicious; it was easy to make too. I loved it the way it came out. My husband said he would increase the cheesecake part. Either way, it is a keeper!
Absolutely delicious! Great recipe. Easy to make and came out perfectly!
Very Tasty!
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.
Use a DEEP DISH 9″ pan. I saw this pie and HAD to make it because it sounded so fabulous. First, I will disclaim that while I am not a novice pie person, neither am I one of those “I can throw a pie together in 15 shakes” people. I was very doubtful about the double crust on the bottom, so I didn’t attempt it at Thanksgiving. I was afraid it might be doughy, and I could not readily find another example of that method. A single crust came out perfect, with a candied crispness. Next time I will try the double crust. I used 9” pans (I made two), but had way too much rum filling – use a DEEP DISH 9” pan. The cheese layer floated ABOVE the corn syrup/rum layer, which I didn’t expect. It’s very delicious. I might switch to either brown sugar and/or dark corn syrup in the custard, and add lemon or orange zest to the cream cheese in the future. (I had so much rum custard left over that I made a small pecan pie with the remaining rum custard. DELICIOUS!!
Yummy! Love love it! Even my husband who doesn’t have a real sweet tooth loved it. Super easy and quick prep time. I love the double crust too. If you love pecan pie and cheese cake you can’t go wrong with this recipe. Thanks for sharing starmaster25!