Cream Cheese Pecan Pie
Cheesecake meets pecan pie in this smooth and decadent seasonal dessert. Ingredients: 
1 Trader Joes pie crust or homemade one 1 package (8 ounces) cream cheese, softened3 eggs, divided3/4 cup sugar, divided4 tsp Vanilla Extract, divided1/2 cup light corn syrup3 tbs butter, melted1/8 tsp salt2 cups pecan pieces, toasted1 egg whitePreheat oven to 350°F.Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Gather together cream cheese 1 egg, 1/3 cup sugar, vanilla.Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust.Bake 15 minutes. Toast Pecans if they are not toasted. Gather together 2 eggs, butter, corn syrup, vanilla, salt, 1/2 cup sugar.Whisk 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended. Whisk 1 egg white. For decoration cut leafs or flowers. Sprinkle pecans evenly over baked cream cheese layer. Use egg white to glue leafs to the edges. Then spread egg whites on top of the leafs.Slowly pour corn syrup mixture over nuts. Bake on 325 F, 35 to 40 minutes or until its puffed, and set around edge, but center still jiggles slightly. Cool completely on wire rack. Enjoy!!!
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