Recipe by McCormick® Holiday
"Cheesecake meets pecan pie in this smooth and decadent seasonal dessert."
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refrigerated pie crust (from 15-ounce package)
1 (8 ounce) package
cream cheese, softened
McCormick® Pure Vanilla Extract, divided
light corn syrup
pecan pieces, toasted
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Vanilla Pecan Pie
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 306
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