Real Recipes From Real Home Cooks ®

caramel-pecan cheesecake pie

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

I found this recipe at 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!

(1 rating)
yield 6 -8
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For caramel-pecan cheesecake pie

  • 1 pkg
    (8 oz.) cream cheese, softened
  • 1/2 c
  • 4
  • 1 tsp
    vanilla extract
  • 1
    (9") unbaked pie shell
  • 1 1/4 c
    pecans, chopped
  • 1 c
    caramel ice cream topping

How To Make caramel-pecan cheesecake pie

  • 1
    In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
  • 2
    In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour over pecans.
  • 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.