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Pecan Cheesecake Pie

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Pecan Cheesecake Pie
  • Prep 15 min
  • Total 2 hr 10 min
  • Ingredients 10
  • Servings 8
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Enjoy this amazing pecan cheesecake pie made with Pillsbury™ pie crust - a yummy fall desert!
Updated Mar 17, 2014

Ingredients

Steps

  • 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

560 Calories, 31g Total Fat, 7g Protein, 68g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
560
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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