Return to Content

Cream Cheese Pecan Pie

by

Yield: Serves 8

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

Ingredients:

  • 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

Instructions:

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.
Updated Tuesday, September 23rd, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111