Nutritional Info

Nutrition Facts

Serving Size 1 (69g)

Calories 251
Calories from Fat 56 (22%)
Amount Per Serving %DIV
Total Fat 6.3g 10%
Saturated Fat 1.4g 7%
Monounsaturated Fat 3g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 0.3mg 0%
Sodium 177.1mg 8%
Potassium 23.6mg 1%
Total Carbohydrate 49.8g 17%
Dietary Fiber 0.4g 2%
Sugars 21.5g
Protein 1.1g 2%

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Recipe Description
Crunchy and sweet, this pie starts with a creamy bottom layer of batter that rises to the top of the crust during baking.
Prep time
20 min
Cook time
55 min
Ready In
1 hr 15 min


Serves Tool

Serves To:USMetric
1   refrigerated pie crust
8 Ounce(oz)  cream cheese, softened
4   large eggs, divided
3/4 Cup(c)  sugar, divided
2 Teaspoon(t)  vanilla extract, divided
1/4 Teaspoon(t)  salt
1 1/4 Cup(c)  pecans, chopped
1 Cup(c)  light corn syrup


Fit pie crust into a 9 inch pie plate according to package directions. Fold edges under and crimp. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into pie crust. Sprinkle evenly with chopped pecans. Whisk together corn syrup, remaining 3 eggs, 1/4 cup sugar and 1 tsp. vanilla. Pour mixture over pecans. Place pie on a baking sheet. Bake at 350 degrees F on lowest oven rack 50 to 55 minutes, or until pie is set. Cool on a wire rack 1 hour, or until completely cool. Serve immediately, or cover and chill up to 2 days.

Additional notes

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