Free Cream Cheese Pecan Pie Recipes

SOUTHERN LIVING'S CREAM CHEESE PECAN PIE

Steps:

• Combine the 1/2 cup sugar, egg, salt, and cream cheese. Spoon into crust.
• Combine remaining ingredients and pour over filling.
• Bake at 375 degrees for 30-40 minutes.
• Cool and serve.

PECAN CREAM CHEESE PIE

Steps:

• In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring occasionally. Cool. , In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spoon into pastry shell. Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for 2 hours.

CREAM CHEESE PECAN PIE

Steps:

• Set oven to 375 degrees.
• In a bowl, beat together the cream cheese, 1 egg 1/2 cup sugar, salt and 1 tsp vanilla, until well blended.
• Spread into unbaked pie crust; sprinkle with chopped pecans.
• In another bowl, beat 3 eggs, corn syrup, 1/4 cup sugar and 1 tsp vanilla until well blended.
• Pour the mixture over the cream cheese and pecans (that is already in the crust).
• Place the pie on the lower rack in oven (Place the pie on a cookie sheet to prevent any spills).
• Bake for 40-45 minutes, or until center is firm.

PECAN PIE CHEESECAKE

Steps:

• Preheat the oven to 325°F.
• Line a 9" round springform pan with parchment paper and spray with non-stick cooking spray.
• Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
• Place the crust into the freezer to chill while the filling is being prepared.
• In a 2 quart saucepan, melt 1/3 cup butter over medium heat.
• Add eggs, vanilla, chopped pecans, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes total. The mixture will come to a boil.
• Once the mixture comes to a boil, reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn't stick or burn to the bottom or sides of the saucepan.
• Pour the pecan pie filling into the chilled crust and spread into an even layer.
• Beat together cream cheese and sugar until fully mixed and fluffy.TIP: Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
• Mix in salt and flour.
• By hand, gently stir in vanilla extract and one egg at a time until fully combined.
• Mix in the sour cream and stir until smooth.
• Pour cheesecake mixture evenly over the pecan filling mixture.TIP: When you layer the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it. This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.
• Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
• Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
• Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
• When cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill for at least 4 hours.
• Remove cheesecake from the springform pan and prepare pecan topping.
• Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
• Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth.
• Stir in pecans and spoon topping over cheesecake.

NO BAKE PECAN CREAM PIE

Steps:

• In a large bowl, whisk together sweetened condensed milk, milk, dry pudding mix, butter extract, and 2 cups toasted pecans (reserving 1/2 cup for garnish).
• Fold in whipped topping.
• Spread into prepared pie crust. I use a larger, 9 oz. crust, but sometimes the smaller, 6 oz. crusts are easier to find in stores. This can make two smaller 6 oz. pies.
• Refrigerate til set, at least 2 hours.
• If desired, garnish with additional whipped cream and remaining toasted pecans. Cut and serve.

RICH CREAM CHEESE PECAN PIE

Steps:

• In a small bowl, blend together cream cheese, 1 egg, 1 teaspoon vanilla, 1/3 cup sugar, and salt. Mix by hand until mostly smooth. Spread mixture into the bottom of the unbaked pie shell. Sprinkle with chopped pecans.
• In another bowl, slightly beat 3 eggs. Stir in 1/4 cup sugar, corn syrup, and 1 teaspoon vanilla; blend well. Fold in chopped chocolate or chocolate chips. Very CAREFULLY pour corn syrup mixture over pecans. Cover pie crust edge with a strip of foil to prevent excessive browning.
• Bake at 375 degrees F (190 degrees C) for 35 to 45 minutes, or until center is set. Cool completely. Store in refrigerator.