Vanilla Cheesecake Pecan Pie

There are few things I love more than baking in the fall. So when we had a cold snap last weekend and the temps dropped to 65, I put on my apron, lit my apple pumpkin Yankee Candle and got to work.

courtesy of McCormick 

1 refrigerated pie crust (or homemade if you're fancy)
8 oz cream cheese, softened
3 eggs, divided
3/4 c. sugar, divided
4 tsp vanilla extract, divided
1/2 c. light corn syrup
3 tbsp butter, melted
1/4 tsp. salt
2 c. pecan pieces, toasted

Preheat oven to 350 degrees. Prepare crust as directed on package for a one crust pie using 9" deep dish pie plate. Beat cream cheese, 1 egg, 1/4 c. sugar and 2 tsp vanilla in a large bowl until well blended and smooth. Spread evenly into prepared pie crust. Bake 15 minutes.
Beat remaining 2 eggs and 1/2 c. sugar with wire whisk until smooth. Add corn syrup, butter, 2 tsp vanilla and salt. Stir until well blended.
Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts. Bake 35-40 minutes until just set in center. Cool completely on wire rack.

My two favorite pies in one! Home run hit for our household. My husband and I agreed that the pie was better the next day, after having been refrigerated overnight. There is one piece left and we're are in the midst of a debate of who gets it.

Enjoy!

xo Ash