Pecan Cheesecake Pie

I have never eaten regular pecan pie before, but this tasted so good it makes me want to try it!

Pecan Cheesecake Pie

1/2 (15 oz.) package refrigerated pie crusts (I used Pilsbury)
1 8 oz. package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 tsp. vanilla extract
1/4 tsp. salt
1 1/4 cups chopped pecans
1 cup light corn syrup (I used Karo)

Preheat oven to 350 degrees. Fit pie crust into a 9-inch pie plate according to package directions. Fold edges under and crimp.

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla and salt with electric mixer until smooth. Pour cream cheese mixture into pie crust; sprinkle with pecans.

Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

Bake on lowest oven rack for 50-55 minutes or until pie is set. Cool completely on a wire rack (about 1 hour). Serve immediately, or over and chill up to 2 days.

Yields: 8-12 servings (depending on how big you slice it!)

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