Cream Cheese Pecan Pie

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Cream Cheese Pecan Pie

If you like both cheesecake and pecan pie, you’ll definitely enjoy this. –The Birchwood Inn, Temple, New Hampshire

Yield: Serves 8


  • 8 ounces cream cheese
  • 1/3 cup sugar plus 1/4 cup
  • 4 eggs
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 1 cup light corn syrup
  • 9-inch pie shell, unbaked
  • 1-1/4 cups chopped pecans


Beat cream cheese, 1/3 cup sugar, 1 egg, 1 teaspoon vanilla, and salt. When thick, set aside. Beat remaining 3 eggs. Add 1/4 cup sugar, corn syrup, and 1 teaspoon vanilla and blend well. Spread cream cheese mixture in unbaked pie shell. Sprinkle with pecans. Pour liquid mixture over top. Bake in 375 degrees F oven 40 minutes.

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