Caramel-Pecan cheesecake pie

(from kholstege’s recipe box)

Categories: Desserts

Ingredients

  • 1 pkg (8 oz.) cream cheese, softened
  • 1/2 C sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 unbaked pastry shell (9 inches)
  • 1-1/4 C chopped pecans
  • 1 C caramel ice cream topping

Directions

  1. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour over pecans. Bake at 375 degrees for 35-40 minutes or until lightly browned. Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing.

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