Wendy's StoryIf you like pecans, caramel and cheesecake...you'll love this pie!
It's super easy if you go with the store bought caramel sauce.
And it's easy if you opt to make your own caramel sauce, as I did.
I found this in an old homemade cookbook and tweaked a little here and there.
unbaked pie crust
1 - 1 1/2 c
caramel sauce, homemade or something you'd find in ice topping section
2 - 8 oz
packages cream cheese, softened
HOMEMADE CARAMEL SAUCE, IF DESIRED
1Preheat oven to 325 degrees.
Place pie pan onto cookie sheet for easier handling.
Sprinkle pecans over crust, pour caramel sauce over top of the pecans. Set aside.
2In a medium bowl beat cream cheese with mixer until smooth and creamy, add sugar and vanilla mixing well. Mix in eggs, beating until smooth. Pour cheesecake mixture over caramel.
Bake at 325 for 45-55 minutes. Top will no longer be jiggly and it will start to crack when done. Place on cooling racks to cool, drizzle with more caramel sauce when serving if desired. Store in refrigerator.
3You can use store bought caramel sauce or make this homemade sauce.
Homemade Caramel Sauce: Melt butter in a saucepan over medium heat, add sugar stir until blended, whisk in cream and salt. Bring to a gentle boil and cook 5 minutes, boiling gently and whisking occasionally. Remove from heat and stir in vanilla. Allow to cool then store in a sealed container in refrigerator. I use a squirt bottle (like the type ketchup or BBQ sauce comes in at a restaurant) This can be made a couples days in advance, just pop in microwave to warm. Microwave only 15 seconds at a time.