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Pecan-Caramel Cheesecake Pie Recipe

This cheesecake pie takes very little time to prepare, so I make it often. My husband tries to beat our son-in-law to the last piece! —Darlene Smith, Rockford, Illinois

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Pecan-Caramel Cheesecake Pie Recipe

Prep: 10 min. Bake: 40 min. + cooling

Yield: 8 Servings

10 40 50

Ingredients

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
20 caramels
2 tablespoons 2% milk
1 chocolate crumb crust (8 inches)
1/2 cup chopped pecans
1/2 cup milk chocolate chips
Pecan halves, optional

Directions

In a large bowl, beat the cream cheese, sugar and eggs until smooth. Beat in vanilla; set aside.
In a small saucepan, heat caramels and milk over low heat until caramels are melted; stir until smooth. Pour into crust. Sprinkle with chopped pecans. Pour cream cheese mixture over the top.
Bake at 350° for 40-45 minutes or until center is nearly set. Cool for 10 minutes. Sprinkle with chocolate chips and pecan halves if desired. Cool completely on a wire rack. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts 1 slice equals 573 calories, 36 g fat (18 g saturated fat), 120 mg cholesterol, 358 mg sodium, 56 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Pecan-Caramel Cheesecake Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p76