Caramel-Pecan Cheesecake Pie

Thumb_exps35948_th1443683d67a

(from Larissa84’s recipe box)

1) Use a regular 9-in. pie plate (not a foil pan, as they are smaller). 2) Use the Smuckers fat-free caramel topping. Other Smuckers products or other brands may not produce the same results / you need a deep dish pie crust /

Source: Taste of Home

Prep time: 15 minutes
Cook time: 35 minutes
Serves 6 people

Categories: Cheescakes, Fall, Thanksgiving, sweets

Ingredients

  • 1 sheet refrigerated pie pastry
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1-1/4 cups chopped pecans
  • 1 jar (12-1/4 ounces) fat-free caramel ice cream topping

Directions

  1. Line a 9-in. pie plate with pastry. Trim and flute edges. 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 slowly over pecans.

  3. Bake at 375° for 35-40 minutes or until lightly browned (loosely cover edges 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. Yield: 6-8 servings.

Email to a friend | Print this recipe | Back