Pecan-Caramel Cheesecake Pie Recipe

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Pecan-Caramel Cheesecake Pie Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min. + cooling
MAKES:
8 servings
TOTAL 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 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.
Originally published as Pecan-Caramel Cheesecake Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p76

Nutritional Facts

1 slice: 573 calories, 36g fat (18g saturated fat), 120mg cholesterol, 358mg sodium, 56g carbohydrate (43g sugars, 2g fiber), 10g protein.

  • 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
  1. In a large bowl, beat the cream cheese, sugar and eggs until smooth. Beat in vanilla; set aside.
  2. 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.
  3. 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.
Originally published as Pecan-Caramel Cheesecake Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p76

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