Print Options
Back to
Pecan-Caramel Cheesecake Pie »
Full Page
3x5
4x6
Include these items:
Photos
Nutritional Info
Tips
Pecan-Caramel Cheesecake Pie
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
8 Servings
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
X
Featured sponsor
Bake Some Love with Nestlé
®
Nothing says “I love you” like fresh baked Nestlé® Toll House® chocolate chip cookies. Who would you bake some love for?
Visit
tollhouse.com
to be inspired by real baking stories, recipes, tips and more!
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.
Nutrition Facts:
1 slice equals 573 calories,
© Taste of Home 2009
2 of 2
Pecan-Caramel Cheesecake Pie
(continued)
Nutrition Facts:
36 g fat (18 g saturated fat), 120 mg cholesterol, 358 mg sodium, 56 g carbohydrate, 2 g fiber, 10 g protein.
© Taste of Home 2009