Vanilla Pecan Pie Recipe -
Vanilla Pecan Pie Recipe

Vanilla Pecan Pie

Recipe by  

"Cheesecake meets pecan pie in this smooth and decadent seasonal dessert."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    55 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.
  2. Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.
  3. Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.
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Reviews More Reviews

Dec 26, 2012

Delicious flavor, BUT I had a problem with the caramel layer seeping under the cream cheese layer. So it was crust, caramel, then cheesecake and the nuts on top. It still looked pretty good, but not as pictured. I didn't anticipate the problem because I assumed the cheese layer would be heavier, and I did pour the goo on carefully, after partially baking the cheese filling as instructed. Next time I will try spreading the cream cheese to the edges of the crust more carefully to make sure there's no gap. Also, I didn't toast the pecans and there's no need to since you bake them 40 minutes!

Feb 16, 2013

This recipe is great! The only changes I made were to make the cheesecake layer thicker (because for presentation I wanted a thicker layer) I doubled the cheesecake portion of the recipe. It came out perfect! I think the other reviews that complained of seeping between layers were unfortunate for the creator of this recipe because I had no problems at all.


5 Ratings

Jan 24, 2013

This was good, but I have to say that I was disappointed in the appearance/flavor of this...Like the other reviewer, all of the egg mixture went under the cheese layer, so the top wasn't the 'pecan pie' I was looking for, and actually made the top a bit dry. It tasted ok, but I guess I was just expecting more...Thanks for sharing.

Jan 13, 2015

I doubled the cheesecake part and even let it cook a little longer to attempt to keep the pecan pie mix from seeping into the cake. It was fine when I put the pecans on top but as soon as I poured on the goo it immediately seeped through the cheesecake layer. It looked decent when it was finished but the consistency was horrible. The goo was all at the bottom, the cheesecake itself tasted like scrambled eggs and then there were just pecans on top. Some of the guests were nice and said it was "ok"


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  • Calories
  • 478 kcal
  • 24%
  • Carbohydrates
  • 40.1 g
  • 13%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 34 g
  • 52%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 292 mg
  • 12%

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

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