This pie is a novel take on two tried and true holiday desserts: pecan pie and cheesecake. A layer of smooth cream cheese is a perfect complement to the walnuts' satisfyingly sweet, nutty crunch.
15m
PREP TIME
55m
COOK TIME
510
CALORIES
9
INGREDIENTS
Servings: 10
Ingredients
- 1 refrigerated pie crust, (from 14.1-ounce package)
- 1 package (8 ounces) cream cheese, softened
- 3 eggs, divided
- 3/4 cup sugar, divided
- 4 teaspoons McCormick® All Natural Pure Vanilla Extract, divided
- 1/2 cup light corn syrup
- 3 tablespoons butter, melted
- 1/4 teaspoon salt
- 2 cups walnut pieces, toasted
KEY PRODUCTS
INSTRUCTIONS
- 1 Preheat oven to 350°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 1 teaspoon 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 with wire whisk in large bowl until very smooth. Add corn syrup, butter, remaining 3 teaspoons vanilla and salt; stir until well blended. Sprinkle walnuts 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.
Individual Goat Cheesecakes with Lime and Guava Caramel Sauce
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Individual Goat Cheesecakes with Lime and Guava Caramel Sauce
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