Ingredients
-
1
-
1
-
1/3
-
1/4
-
1
-
1
-
1 1/4
-
3
-
1
-
1/4
-
1
-
-
-
-
Directions
Cheesecake Pecan Pie, 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 , 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
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Steps
|
1
Done
|
Combine First 5 Ingredients; Beat at Low Speed Until Smooth. |
|
2
Done
|
Pour Into Pastry Shell; Sprinkle With Pecans. |
|
3
Done
|
Combine 3 Eggs and Remaining Ingredients, Mixing Well. |
|
4
Done
|
Spoon Over Pecan Layer. |
|
5
Done
|
Bake at 350 Degrees For 35 Minutes or Until Set. |
