2-Layer Rum Pecan Pie with Cheesecake Recipe - Allrecipes.com
2-Layer Rum Pecan Pie with Cheesecake Recipe
  • READY IN ABOUT hrs

2-Layer Rum Pecan Pie with Cheesecake

Recipe by  

"This is a pecan pie with a cheesecake layer."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Unroll 1 pie crust on a work surface; brush with water. Place second pie crust atop the first pie crust; press gently together. Place the double crust in a 9-inch pie pan.
  3. Beat cream cheese, 1/2 cup sugar, 1 egg, vanilla, and salt together in a bowl until smooth and creamy. Pour into pie crust; sprinkle cheesecake filling with pecans.
  4. Mix corn syrup, butter, 1/4 cup sugar, 3 eggs, and rum extract together in a bowl until smooth; pour over pecan layer.
  5. Bake in the preheated oven until a knife inserted in the center of the pie comes out clean, 45 to 50 minutes.
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Reviews More Reviews

Dec 24, 2013

Absolutely delicious! Great recipe. Easy to make and came out perfectly!

 
Dec 08, 2013

Very Tasty!

 

5 Ratings

Nov 30, 2013

Did not expect the cheesecake layer to mix with the pecan layer. I used new Rum extract but it is so strong the pie was barely touched by anyone. I was disappointed to say the least and I will not be making this pie again.

 
Nov 27, 2013

Use a DEEP DISH 9" pan. I saw this pie and HAD to make it because it sounded so fabulous. First, I will disclaim that while I am not a novice pie person, neither am I one of those “I can throw a pie together in 15 shakes” people. I was very doubtful about the double crust on the bottom, so I didn’t attempt it at Thanksgiving. I was afraid it might be doughy, and I could not readily find another example of that method. A single crust came out perfect, with a candied crispness. Next time I will try the double crust. I used 9” pans (I made two), but had way too much rum filling – use a DEEP DISH 9” pan. The cheese layer floated ABOVE the corn syrup/rum layer, which I didn’t expect. It’s very delicious. I might switch to either brown sugar and/or dark corn syrup in the custard, and add lemon or orange zest to the cream cheese in the future. (I had so much rum custard left over that I made a small pecan pie with the remaining rum custard. DELICIOUS!!

 
Apr 21, 2013

Yummy! Love love it! Even my husband who doesn't have a real sweet tooth loved it. Super easy and quick prep time. I love the double crust too. If you love pecan pie and cheese cake you can't go wrong with this recipe. Thanks for sharing starmaster25!

 

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Nutrition

  • Calories
  • 682 kcal
  • 34%
  • Carbohydrates
  • 73.8 g
  • 24%
  • Cholesterol
  • 144 mg
  • 48%
  • Fat
  • 40.8 g
  • 63%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 9.4 g
  • 19%
  • Sodium
  • 470 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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