Prep 30 mins
Cook 35 mins
This recipe is from an Amish/Mennonite cookbook I bought locally in Lancaster, PA. Haven't tried it yet, but it sounds delicious! Prep time is approximate.
- Combine first 5 ingredients; beat at low speed until smooth.
- Pour into pastry shell; sprinkle with pecans.
- Combine 3 eggs and remaining ingredients, mixing well.
- Spoon over pecan layer.
- Bake at 350 degrees for 35 minutes or until set.
This is awesome!! I love the 2 flavours together! And, by using light cream cheese, you get the pecan pie flavour with way less fat & sugar! I must say I don't quite understand how the pecan pie filling ended up underneath the cream cheese filling - a baking mystery ;)
I thought this one was ok. I think that the reviewer that added a little lemon juice to the cream cheese mixture was right to do so. The cream cheese flavor just didn't seem to come out enough to suit me. I think I'll play with the recipe a little but its a good starting place. Thanks.
Oh my, this is yummy! I was perusing zaar for something to bake up last night, and this caught my eye. I had wanted to bake a cheesecake but didn't have enough cream cheese, then I saw this and knew I had to try it. The flavors of cheesecake and pecan pie go together wonderfully - who would've thought? Let me tell you, this one will definitely be made again. Gracias for a great recipe!