- 2 Pre-made 9-inch graham cracker crusts (Cheesecake Layer)
- 1 Package (8 oz) cream cheese, softened
- 1/3 cup granulated sugar
- 2 Large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 (15 ounce) can sweetened condensed milk
- 2 cups pecan pieces
- 1/2 cup firmly packed brown sugar
- 1/2 cup light corn syrup
- 3 tablespoons water
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 (6.8 oz) can cherry pie filling
- 2 cups heavy whipping cream, whipped to stiff peaks
- 1 tablespoon pure vanilla extract
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Steps
### Delicious 2-Layer Rum Pecan Pie with Cheesecake Recipe
#### Overview of the Recipe:
This unique dessert combines the creamy texture of a cheesecake base with the rich flavors of a pecan pie topping, all infused with a hint of rum for an unforgettable taste experience.
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#### Ingredients:
**For the Cheesecake Layer:**
- 12 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup heavy whipping cream
**For the Pecan Pie Layer:**
- 1 (9-inch) unbaked pie crust
- 1 can (15 oz) sweetened condensed milk
- 3/4 cup dark brown sugar, packed
- 3 tbsp all-purpose flour
- 2 tsp rum extract
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 2 cups pecan halves
**For the Rum Glaze (Optional):**
- 1/4 cup water
- 1/4 cup dark brown sugar
- 1 tbsp light corn syrup
- 1 tsp rum extract
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#### Step-by-Step Instructions:
1. **Prepare Cheesecake Layer:**
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add in vanilla extract and eggs one at a time, mixing well after each addition.
- Stir in heavy whipping cream. Pour this mixture into an unbaked 9-inch pie crust.
2. **Bake Cheesecake Layer:**
- Place the pie on a baking sheet to catch any overflow. Bake for about 35 minutes or until the edges are set but the center is still slightly jiggly.
- Allow it to cool completely at room temperature before covering and chilling in the refrigerator for at least 2 hours, preferably overnight.
3. **Prepare Pecan Pie Layer:**
- In a medium saucepan, combine sweetened condensed milk, brown sugar, flour, rum extract, cinnamon, and vanilla extract.
- Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
- Remove from heat and stir in pecan halves.
4. **Assemble Pecan Pie Layer:**
- Carefully pour the pecan mixture over the chilled cheesecake layer in your pie crust.
- Smooth out the top with a spatula for an even finish.
5. **Bake Pecan Pie Layer:**
- Place back on the baking sheet and bake at 350°F (175°C) for about 25 to 30 minutes, or until the filling is set but still slightly wobbly in the center.
- Remove from oven and allow it to cool completely.
6. **Apply Rum Glaze:**
- If desired, prepare a rum glaze by combining water, brown sugar, corn syrup, and rum extract over low heat. Brush this glaze evenly on top of the pie before serving for an extra touch of flavor.
7. **Serve and Enjoy:**
- Once fully cooled, slice the pie into wedges and serve chilled or at room temperature.
- Garnish with a sprinkle of additional pecans or a drizzle of caramel sauce if you wish to elevate the presentation.
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#### Tips & Variations:
- For a richer cheesecake layer, consider adding a bit more cream cheese.
- Experiment with different types of alcohol like bourbon or whiskey for an alternative flavor profile in your rum extract.
- Serve this pie alongside a scoop of vanilla ice cream for a perfect balance of textures and flavors.
By following these steps, you can create a stunning 2-layer rum pecan pie with cheesecake that will surely impress any dessert lover!