2-Layer Rum Pecan Pie with Cheesecake

Pecan pie with a layer of cheesecake and a double crust on the bottom is a new twist on the traditional pecan pie.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 682 Calories

Ingredients

• ½ cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 3 eggs
• 1 cup corn syrup
• ¼ cup white sugar
• 1 (8 ounce) package cream cheese
• 2 tablespoons butter, melted
• 1 cup pecans
• 1 tablespoon water, or as needed
• 1 recipe pastry for a 9-inch double crust pie
• 2 teaspoons rum extract

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Unroll 1 pie crust on a work surface; brush with water. Place second pie crust atop the first pie crust; press gently together. Place the double crust in a 9-inch pie pan.

Step 3

Beat cream cheese, 1/2 cup sugar, 1 egg, vanilla, and salt together in a bowl until smooth and creamy. Pour into pie crust; sprinkle cheesecake filling with pecans.

Step 4

Mix corn syrup, butter, 1/4 cup sugar, 3 eggs, and rum extract together in a bowl until smooth; pour over pecan layer.

Step 5

Bake in the preheated oven until a knife inserted in the center of the pie comes out clean, 45 to 50 minutes.