This is a pecan pie with a cheesecake layer.

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Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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

682 calories; protein 9.4g 19% DV; carbohydrates 73.8g 24% DV; fat 40.8g 63% DV; cholesterol 131.4mg 44% DV; sodium 470.3mg 19% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2013
Absolutely delicious! Great recipe. Easy to make and came out perfectly! Read More
(5)

Most helpful critical review

Rating: 2 stars
11/30/2013
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. Read More
(2)
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/24/2013
Absolutely delicious! Great recipe. Easy to make and came out perfectly! Read More
(5)
Rating: 5 stars
11/27/2013
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!! Read More
(4)
Rating: 4 stars
12/08/2013
Very Tasty! Read More
(3)
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Rating: 2 stars
11/30/2013
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. Read More
(2)
Rating: 5 stars
04/21/2013
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! Read More
(2)
Rating: 5 stars
12/04/2019
I subbed 6 TBSP dark rum for the 2tsp rum extract (I googled the conversion ratio). Read More
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Rating: 5 stars
12/30/2018
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! Read More