Countdown to Thanksgiving: Pecan Cheesecake Pie

I love "love child" recipes.  You know what I mean...what happens when sicky buns and pumpkin bread get together?  These.  Or the fabulous results when cornbread and butternut squash souffle hook up.

Well, here's another.  Pecan pie is always my contribution to the family gathering.  No more.  I'll be bringing this instead.

And I'm guessing there won't be any complaints.

Pecan Cheesecake Pie
Makes 8 servings.
From Southern Living.

1 refrigerated pie crust
1 (8 ounce) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup

Fit pie crust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into pie crust; sprinkle evenly with chopped pecans.

Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 teaspoon vanilla; pour mixture over pecans. Place pie on a baking sheet.

Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.