So that's just what I did.
I sent hubs to the store to get what I needed and went to town making this. The recipe came from Never Enough Thyme and she got it out of Southern Living. It tuned out wonderful! I love cheesecake and I love pecan pie so these two were made for each other and made for me! I thought I would share this with yall in time for Thanksgiving! Even if you don't make it for Thanksgiving you have to give this one a try!
Pecan Cheesecake Pie
1 9in pie crust (I used a Great Value refrigerated one, don't hate on me!)
1 (8 oun) cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 tsp vanilla extract, divided
1/4 tsp salt
1 1/4 cup chopped pecans (I used 1 1/2)
1 cup light corn syrup
Heat oven to 350. Fit your pie crust in your pie dish according to directions. Fold edges over. Combine the cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt. Beat at medium speed until smooth. Pour the cream cheese mixture in the pie crust. Try to keep your finger from dipping in it. Sprinkle the chopped pecans evenly over the cheesecake filling until covered. In another bowl, combine the remaining 1/4 cup sugar, corn syrup, 3 eggs and 1 tsp of vanilla. Whisk until it is all combined. Pour the mixture over the pecans, slowly. Place the pie on a baking sheet. Bake at 350 degrees on the lowest rack for 50-55 minutes. (Every one's oven is different, it actually took mine about 1 hour and 10 minutes before it was done. I put a piece of foil over the top of it after 55 minutes to keep from browning anymore on top) Cool completely for 1 hour on a wire rack.
Top with cool whip if that's your kind of thing, it's mine, but I was out. Dang it!
You can serve it immediately or cover and chill up to 2 days, but seriously there was no way I could cover up this pie and wait to eat it! I was lucky I could restrain myself the hour it took to cool off.
I'm weak. So weak.
Don't forget to enter my $35 CSN Giveaway!