* Exported from MasterCook *
Cheesecake-Pecan Pie
Recipe By 😄amsel
Serving Size : 8 Preparation Time :0:00
Categories : cheesecakes
Amount Measure Ingredient -- Preparation Method
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---Crust---
1 stick butter -- chilled
2 cups flour
1 egg yolk
1/4 teaspoon salt
2/3 cup sour cream
---Cheesecake Layer---
8 ounces cream cheese
1 large egg
1/3 cup sugar
1 teaspoon vanilla
---Pecan Pie Layer---
1 1/4 cups pecans -- coarsely broken
3 eggs
1 cup light corn syrup
1/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
Crust:
Place flour in a medium bowl. Cut in butter until mixture is the size
of
small peas. Add egg, salt, and sour cream. Stir with a fork until
pastry
forms a ball (or use food processor).
Divide into two parts. If making a single crust pie, refrigerate or
freeze
one portion for another pie.
Wrap in plastic and chill until stiff enough to work with
(approximately 45
minutes). When ready to use, roll pastry thinly (about 1/8 inch).
Preheat oven to 350°F.
Cheesecake Layer:
With an electric mixer, whip the cream cheese, egg, sugar and vanilla
until
fluffy. Spread the mixture in the bottom of the unbaked pie shell.
Pecan Pie Layer:
Sprinkle the pecans over the cheese mixture. Beat the eggs with an
electric mixer until foamy. Add the corn syrup, sugar, vanilla, and
salt
and mix well. Pour over the pecans.
Bake until center of pie is firm, about 55 minutes. Store in
refrigerator.
VARIATION
Cheesecake-Almond Pie (J. Helman):
Substitute sliced almonds for the pecans, and almond extract for the
vanilla.
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NOTES : After baking, the pecan filling will be on the bottom, the
cheesecake layer will be on top of that, and the nuts will form a
crunchy topping. This is a very rich pie. Cut those pieces small!
And here is Hag's variation, with a toffee nut crust:
* Exported from MasterCook *
Cheesecake-Pecan Pie 2
Recipe By 😄amsel and Hag
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Toffee Nut Crust---
1/2 cup flour
1/2 cup light brown sugar
1/2 cup finely chopped pecans
1/4 cup butter -- (1/2 stick)
---Cheesecake Layer---
8 ounces cream cheese
1 large egg
1/3 cup sugar
1 teaspoon vanilla
---Pecan Pie Layer---
1 1/4 cups pecans -- coarsely broken
3 eggs
1 cup light corn syrup
1/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
Crust (Hag):
Combine dry ingredients. Add butter and
cut in until well mixed and
crumbly. Pat into a 9 in pie pan. Set in
the refrigerator to chill while
you're make the filling.
Preheat oven to 350F.
Cheesecake Layer:
With an electric mixer, whip the cream
cheese, egg, sugar and vanilla until
fluffy. Spread the mixture in the bottom
of the unbaked pie shell.
Pecan Pie Layer:
Sprinkle the pecans over the cheese
mixture. Beat the eggs with an
electric mixer until foamy. Add the corn
syrup, sugar, vanilla, and salt
and mix well. Pour over the pecans.
Bake until center of pie is firm, about
55 minutes. Store in refrigerator.
VARIATION
Cheesecake-Almond Pie (J. Helman):
Use an unbaked 9-inch pie shell.
Substitute sliced almonds for the pecans,
and almond extract for the vanilla.
Yield:
"
1 9 inch pie"
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NOTES : After baking, the pecan filling
will be on the bottom, the
cheesecake layer will be on top of that,
and the nuts will form a crunchy
topping. This is a very rich pie. Cut
those pieces small!
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