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Tuesday, November 20, 2012

"Cream Cheese Pecan Pie"

Cheesecake meets pecan pie in this smooth and decadent seasonal dessert.

1 Trader Joe's pie crust or homemade one 
1 package (8 ounces) cream cheese, softened
3 eggs, divided
3/4 cup sugar, divided
4 tsp Vanilla Extract, divided
1/2 cup light corn syrup
3 tbs butter, melted
1/8 tsp salt
2 cups pecan pieces, toasted
1 egg white

Preheat oven to 350°F.
Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. 
 Gather together cream cheese 1 egg, 1/3 cup sugar, vanilla.
Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth.  
 Spread evenly on bottom of crust.
Bake 15 minutes.  
Toast Pecans if they are not toasted. 
 Gather together 2 eggs, butter, corn syrup, vanilla, salt, 1/2 cup sugar.
Whisk 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth.
 Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended. 
Whisk 1 egg white.  For decoration cut leafs or flowers. 
Sprinkle pecans evenly over baked cream cheese layer. Use egg white to glue leafs to the edges. Then spread egg whites on top of the leafs.
Slowly pour corn syrup mixture over nuts. Bake on 325 F, 35 to 40 minutes or until it's puffed, and set around edge, but center still jiggles slightly.  Cool completely on wire rack. 


  1. Hi Lea,

    Do you have a recipe for Baklavah? I bought phyllo dough in Trader Joe's today and I need a good recipe for Baklavah? Thanks.

    1. Yes, I do. I haven't made it in years:)))

      1 pound chopped mixed nuts
      1 teaspoon ground cinnamon
      1 (16 ounce) package phyllo dough
      1 cup butter, melted

      2 cup white sugar
      1 cup water
      2 tbs lemon juice
      2 tbs brandy
      1 teaspoon vanilla extract

      Preheat oven to 350 F. Butter a 9x13 inch baking dish.
      Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
      Place 5 sheets of phyllo in the bottom of the prepared dish. Brush generously each layer with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat with 2 layers next until all ingredients are used, ending with about 3 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
      Bake in preheated oven 40-50 minutes, until golden and crisp.
      While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Boil for about 20 min. Stir in brandy, vanilla and lemon juice, and simmer for 2 minutes.
      Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.


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