Caramel-Pecan Cheesecake Pie
Submitted by Taste of Home on Mar 21, 2020
In fall or any time of year, this nutty, rich and delicious pecan pie recipe is one I am proud to serve. While it seems very special, this caramel pecan cheesecake is a snap to make.
Servings:
8
Complexity:
Easy
Total Time:
60 Minutes
Ingredients:
1 sheet refrigerated pie crust
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 large eggs
1 teaspoon vanilla extract
1-1/4 cups chopped pecans
1 jar (12-1/4 ounces) fat-free caramel ice cream topping
Additional fat-free caramel ice cream topping, optional
Directions:
1. Preheat oven to 375°. Line a 9-in. deep-dish pie plate or cast iron skillet with pastry. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
2. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
3. Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.
Cook's Notes:
Nutrition Facts: 1 piece: 502 calories, 33g fat (11g saturated fat), 142mg cholesterol, 277mg sodium, 45g carbohydrate (26g sugars, 2g fiber), 8g protein.
