2-Layer Rum Pecan Pie with Cheesecake

Ingredients

• 1 recipe pastry for a 9-inch double crust pie
• 1 tablespoon water, or as needed
• 1 (8 ounce) package cream cheese
• 1/2 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup pecans
• 1 cup corn syrup
• 2 tablespoons butter, melted
• 1/4 cup white sugar
• 3 eggs
• 2 teaspoons rum extract

Directions

Preheat oven to 350 degrees F (175 degrees C).

Unroll 1 pie crust on a work surface; brush with water. Place second pie crust atop the first pie crust; press gently together. Place the double crust in a 9-inch pie pan.

Beat cream cheese, 1/2 cup sugar, 1 egg, vanilla, and salt together in a bowl until smooth 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 until smooth; pour over pecan layer.

Bake in the preheated oven until a knife inserted in the center of the pie comes out clean, 45 to 50 minutes.