This is a very popular dessert. The cream-cheese layer at the bottom rises during baking, so that every bite is as rich as vanilla cheesecake and as sweet and crunchy as pecan pie.

8 ounces softened cream cheese
1/3 cup + 1/2 cup sugar
2 teaspoon vanilla extract
4 large eggs
10 inch unbaked pastry crust
1-1/4 cups chopped pecans
1 cup light corn syrup

In medium bowl, blend 8 ounces softened cream cheese, 1/3 cup sugar, 1 teaspoon vanilla extract, and 1 large egg until smooth.

Pour mixture into unbaked 10 inch pastry crust.

Sprinkle with 1-1/4 cups chopped pecans.

In another bowl, blend 3 large eggs, 1 cup light corn syrup, 1 teaspoon vanilla extract, and 1/2 cup sugar until smooth.

Gently pour mixture over nuts.

Bake at 350 degrees on center oven rack 50 to 60 minutes, until the center is just set and pastry is golden.

Cool on wire rack.

Makes 8 servings.