Cheesecake Pecan Pie is a modern American recipe for a classic cream cheese and egg cheesecake decorated with pecan nuts and syrup that's baked on a pastry case (pie shell). The full recipe is presented here and I hope you enjoy this classic American version of: Cheesecake Pecan Pie.
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Ingredients:
1 unbaked 22cm pie shell (made with Sweet Shortcrust Pastry Dough)
240g cream cheese, softened (or you can use my home-made cream cheese recipe to prepare your own)
1 egg
65g sugar
1 tsp vanilla extract
200g Pecan halves
2 eggs, lightly beaten
50g sugar
150ml golden syrup (corn syrup)
1/2 tsp vanilla extract
Method:
Beat the cream cheese in a bowl until soft then whisk in the egg, sugar and vanilla extract. Continue beating until light and fluffy then spread the mixture over the base of the prepared pie shell. Arrange the pecan nuts on top in an attractive pattern.
In a bowl beat the 2 beaten eggs, sugar, golden syrup and vanilla until smooth. Carefully pour this mixture over the top of the pecans then transfer the pie to an oven pre-heated to 175°C and bake for about 40 minutes, or until set. Allow to cool and chill before serving.
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