Sandies Pecan and Caramel Cheesecake
1 1/4 cpecan shortbread cookies
1graham 2 extra servings pie crust
3/4 ccaramel ice cream topping, divided
(1) 8oz pkgcream cheese, softened
(1) 14oz can(s)sweetened condensed milk
2 Tbsplemon juice
2 cfrozen non-dairy whipped topping, thawed
How to Make Sandies Pecan and Caramel Cheesecake
- 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.
- 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.