Ingredients
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Crust: 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
Procedure
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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.
