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2-Layer Rum Pecan Pie with Cheesecake

"This is a pecan pie with a cheesecake layer."

Ingredients :

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

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H5M

• Preheat oven to 350 ranges F (one hundred seventy five ranges C).
• Unroll 1 pie crust on a work floor; brush with water. Place second pie crust atop the primary pie crust; press lightly collectively. Place the double crust in a nine-inch pie pan.
• Beat cream cheese, half of cup sugar, 1 egg, vanilla, and salt together in a bowl till clean and creamy. Pour into pie crust; sprinkle cheesecake filling with pecans.
• Mix corn syrup, butter, 1/4 cup sugar, 3 eggs, and rum extract together in a bowl till clean; pour over pecan layer.
• Bake in the preheated oven until a knife inserted in the center of the pie comes out easy, forty five to 50 minutes.

Notes :

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