Sandies Pecan and Caramel Cheesecake

LINDA BAILEY

By
@miffed13

This pie is simply irresistible--it starts with chopped shortbread cookies, a drizzle of caramel sauce, a layer of cheesecake filling and then tops it all with whipped topping and more caramel sauce.


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Rating:

Comments:

Serves:

10

Prep:

20 Min

Cook:

3 Hr 30 Min

Method:

Bake

Ingredients

1 1/4 c
pecan shortbread cookies
1
graham 2 extra servings pie crust
3/4 c
caramel ice cream topping, divided
(1) 8oz pkg
cream cheese, softened
(1) 14oz can(s)
sweetened condensed milk
1
egg
2 Tbsp
lemon juice
1 tsp
vanilla
2 c
frozen non-dairy whipped topping, thawed

Directions Step-By-Step

1
Place 1 cup chopped PECAN SANDIES cookies in Graham crust. Drizzle with 1/2 cup of ice cream topping. Set aside. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk. Add egg, lemon juice and vanilla.
2
Beat until just combined. Pour over cookies in crust. Bake at 300°F for 30 to 35 minutes or until almost set. Cool on wire rack for 1 hour. Refrigerate at least 2 hours. Spoon or pipe whipped topping on top. Drizzle with remaining 1/4 cup ice cream topping. Sprinkle with 1/4 cup crushed cookies. Store in refrigerator.

About this Recipe

Course/Dish: Cakes, Cookies, Nuts
Main Ingredient: Nuts
Regional Style: American
Dietary Needs: Vegetarian, Low Fat, Wheat Free
Other Tags: Quick & Easy, For Kids