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Pecan Cheesecake Pie

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Pecan Cheesecake Pie
  • Prep Time 15 min
  • Total Time 2 hr 10 min
  • Servings 8
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Enjoy this amazing pecan cheesecake pie made with Pillsbury® pie crust - a yummy fall desert!

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1
package (8 oz) cream cheese, softened
4
eggs
3/4
cup sugar
2
teaspoons vanilla
1/4
teaspoon salt
1 1/4
cups chopped pecans
1
cup light corn syrup
Whipped cream, if desired
Ground cinnamon, if desired

Directions

  • 1 Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 In medium bowl, beat cream cheese, 1 of the eggs, 1/2 cup of the sugar, 1 teaspoon of the vanilla and the salt with electric mixer on medium speed until smooth. Pour mixture into crust-lined plate; sprinkle evenly with chopped pecans.
  • 3 In large bowl, beat corn syrup and remaining 3 eggs, 1/4 cup sugar and 1 teaspoon vanilla with whisk. Pour mixture over pecans. Place plate on cookie sheet.
  • 4 Bake on lowest oven rack 50 to 55 minutes or until set. Cool completely on cooling rack, about 1 hour. Serve or refrigerate. Top individual servings with whipped cream and cinnamon. Store covered in refrigerator up to 2 days.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
560
Daily Value
Total Fat
31g
0%
(
Saturated Fat
10g
0%
)
Sodium
370mg
0%
Total Carbohydrate
68g
0%
(
Dietary Fiber
2g
0%
)
Protein
7g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 3 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 5 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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