Cheesecake Pumpkin Pecan Pie (Tish Boyle - parsleysagesweet.com)
"I wasn't sure it could be done. One word - EPIC!..."
INGREDIENTS
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Cheesecake Layer
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8 oz cream cheese, softened
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1/4 cup sugar
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1 teaspoon pure vanilla extract
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1 egg
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Pumpkin Pie Layer
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1 2/3 cups canned pumpkin puree
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1 cup heavy cream (you can use evaporated milk, if you prefer)
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1/2 cup firmly packed brown sugar
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1/4 cup granulated sugar
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1 tablespoon all-purpose flour
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1 teaspoon vanilla extract
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground allspice
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2 eggs, lightly beaten
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Gooey Pecan Pie Topping
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1 cup mix of whole and coarsely chopped pecans
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1/4 cup granulated sugar
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1/4 cup firmly packed dark brown sugar
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1/3 cup light or dark corn syrup
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1 teaspoon vanilla extract
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2 eggs beaten
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1/2 teaspoon salt
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2 tablespoons melted butter
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