Caramel-Pecan Cheesecake Pie
Taste of Home
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In fall or any time of year, this nutty, rich and delicious pie is one I am proud to serve. While it seems very special, it's a snap to make.
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 35 min. + chilling
Ingredients:
- 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
Directions:
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.