Delicious 2-Layer Rum Pecan Pie with Cheesecake Recipe

This decadent 2-layer rum pecan pie with cheesecake is the ultimate dessert for any occasion. The combination of rich and creamy cheesecake, sweet pecan pie filling, and a hint of rum creates a dreamy treat that will satisfy any sweet tooth. Serve it at your next gathering and impress your guests with this indulgent and irresistible dessert.

Ingredients

• For the pecan pie layer:
• 1 9-inch pie crust
• 1 cup chopped pecans
• 1/2 cup dark corn syrup
• 1/2 cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons rum
• For the cheesecake layer:
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the chopped pecans, dark corn syrup, granulated sugar, melted butter, eggs, vanilla extract, and rum. Mix well until all the ingredients are fully incorporated.
3. Place the pie crust in a 9-inch pie dish and press it down to form an even layer.
4. Pour the pecan pie filling into the pie crust, spreading it evenly.
5. In a separate mixing bowl, beat the cream cheese, granulated sugar, eggs, and vanilla extract until smooth and creamy.
6. Carefully pour the cheesecake batter over the pecan pie layer, spreading it evenly.
7. Place the pie in the preheated oven and bake for 40-45 minutes, or until the center is set and the top is golden brown.
8. Remove the pie from the oven and let it cool completely before serving.
9. Refrigerate any leftovers for up to 3 days.

Interesting Facts