2-Layer Rum Pecan Pie with Cheesecake

Ingredients

• 2 tablespoons butter melted
• 1 cup plus 
• 8 ounce cream cheese 
• 1  eggs 
• 3  eggs 
• 1 cup pecans 
• 2 teaspoons rum extract 
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract 
• 0.3 cup sugar white

Equipment

• bowl
• oven
• knife
• pie form

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Unroll 1 pie crust on a work surface; brush with water.
3. Place second pie crust atop the first pie crust; press gently together.
4. Place the double crust in a 9-inch pie pan.
5. Beat cream cheese, 1/2 cup sugar, 1 egg, vanilla, and salt together in a bowl until smooth and creamy.
6. Pour into pie crust; sprinkle cheesecake filling with pecans.
7. Mix corn syrup, butter, 1/4 cup sugar, 3 eggs, and rum extract together in a bowl until smooth; pour over pecan layer.
8. Bake in the preheated oven until a knife inserted in the center of the pie comes out clean, 45 to 50 minutes.