Pecan-Caramel Cheesecake Pie
Taste of Home's Holiday & Celebrations Cookbook
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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
SERVINGS: 8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 10 min. Bake: 40 min. + cooling
Ingredients:
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 20 caramels
- 2 tablespoons 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.