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Caramel-Pecan Cheesecake Pie
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1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon vanilla extract
1 unbaked pastry shell (9 inches)
1-1/4 cups chopped pecans
1 cup caramel ice cream topping
In a small mixing bowl, beat the cream cheese, sugar, 1 egg and vanilla until
smooth. Spread into pastry shell; sprinkle with pecans. In a small bowl, whisk
remaining eggs; gradually whisk in caramel topping until blended. Pour over
pecans. Bake at 375° for 35-40 minutes or until lightly browned (loosely
cover with foil after 20 minutes if pie browns too quickly). Cool on a wire rack
for 1 hour. Refrigerate for 4 hours or overnight before slicing. Refrigerate
leftovers.
Yield: 6-8 servings.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |