sandies pecan and caramel cheesecake
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.
prep time
20 Min
cook time
3 Hr 30 Min
method
Bake
yield
10 serving(s)
Ingredients
- 1 1/4 cups pecan shortbread cookies
- 1 - graham 2 extra servings pie crust
- 3/4 cup caramel ice cream topping, divided
- (1) 8oz packages cream cheese, softened
- (1) 14oz cans sweetened condensed milk
- 1 - egg
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
- 2 cups frozen non-dairy whipped topping, thawed
How To Make sandies pecan and caramel cheesecake
-
Step 1Place 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.
-
Step 2Beat 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.
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Discover More
Category:
Cakes
Category:
Cookies
Category:
Nuts
Tag:
#Quick & Easy
Tag:
#For Kids
Diet:
Vegetarian
Diet:
Low Fat
Diet:
Wheat Free
Keyword:
#cheesecake
Keyword:
#carmel
Keyword:
#pecans
Method:
Bake
Culture:
American
Ingredient:
Nuts
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