caramel-pecan cheesecake pie

Name: CARAMEL-PECAN CHEESECAKE PIE
Prep time: 20 min
Cook time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 package(s) (8 oz.) cream cheese, softened; 1/2 cup(s) sugar; 4 - eggs; 1 teaspoon(s) vanilla extract; 1 - (9") unbaked pie shell; 1 1/4 cup(s) pecans, chopped; 1 cup(s) caramel ice cream topping

(1 RATING)

238 Pinches 3 Photos

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Sep 23, 2012

I found this recipe at Tasteofhome.com recently and couldn't pass it up. It's so rich you'll need an extra trip to the dentist, and you also might want to remove the batteries from the bathroom scales before eating this. I'm giving you fair warning!

Rate

prep time 20 Min

cook time 40 Min

method Bake

yield 6-8 serving(s)

Ingredients

1 package (8 oz.) cream cheese, softened
1/2 cup sugar
4 - eggs
1 teaspoon vanilla extract
1 - (9") unbaked pie shell
1 1/4 cups pecans, chopped
1 cup caramel ice cream topping

How To Make caramel-pecan cheesecake pie

Step 1

In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.

Step 2

In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour over pecans.
Step 3

Bake at 375 degrees for 35-40 minutes or until lightly browned (loosely cover with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Refrigerate leftovers.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes