I hope everyone is enjoying the a’ la carte menu at the Pavilion. The Friday Night Dinner Buffet features fresh vegetables; we make
desserts from scratch, while improving the overall quality. Come out and join us! Food Service 6-7pm

Here is my recipe for Pecan Cheesecake Pie. Enjoy!

Pecan Cheesecake


  1. Preheat oven to 350 degrees.
  2. Prepare pie crust in a 9” pie plate according to package instructions. Fold edges and crimp.
  3. Beat cream cheese with 1 egg, 1/2 cup sugar, 1 teaspoon vanilla, and salt at medium speed until smooth. Pour mixture into pie crust.
  4. Spread pecans evenly over the cream cheese mixture.
  5. Whisk together corn syrup, 3 eggs, 1/4 cup sugar, and 1 teaspoon vanilla. Pour mixture over pecans. Place pie on a baking sheet.
  6. Bake on the lowest oven rack for 50-55 minutes or until pie is set.
  7. Cool on a wire rack for 1 hour or until completely cool.


  • 1 (15 oz) package refrigerated pie crust
  • 8 oz softened cream cheese
  • 4 large eggs, divided
  • 3/4 cup granulated sugar, divided
  • 2 teaspoons vanilla extract, divided
  • 1 1/4 cups chopped pecans
  • 1 cup light corn syrup

Chef John Cossens