Sweet pecan pie and creamy cheesecake--a perfect pairing for a winning dessert.
Oxmoor House JULY 2004
Unfold and stack 2 piecrusts; gently roll or press together. Fit into a 9-inch pieplate; fold edges under, and crimp.
Beat cream cheese, 1 egg, 1/4 cup sugar, 1 teaspoon vanilla, and salt at medium speed with an electric mixer until smooth. Pour into piecrusts; sprinkle with pecans.
Whisk together remaining 3 eggs, remaining 1/4 cup sugar, remaining 1 teaspoon vanilla, and corn syrup until combined; pour over pecans.
Bake at 350° for 55 minutes or until set. Cool completely.
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