Cheesecake-Pecan Pie


1 stick butter -- chilled (1/2 cup)
2 cups flour
1 egg yolk
1/3 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: Cut butter into flour; add egg, salt, and enough sour cream to make a dough. Divide dough and freeze half for another use. Chill remaining half until stiff enough to work with (approximately 45 minutes). 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.

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