Caramel Pecan Pie Cheesecake
My sister shared this recipe on Thanksgiving Day 2012. It sounded so good I had to try it right away! It is a fabulous combination of pecan pie and cheesecake!
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1(9 inch) unbaked deep dish pie crust
- 1(8 ounce) package cream cheese, softened
- ½cup white sugar
- 4eggs, divided
- 1teaspoon vanilla extract
- 1¼ cups chopped pecans
- 1(12 ounce) jar caramel ice cream topping
Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).Step 2
Line a 9-inch deep dish pie pan with the crust; trim and flute the edges.Step 3
Beat cream cheese, sugar, 1 egg, and vanilla extract together in a small bowl until smooth. Spread into pie crust and sprinkle pecans on top.Step 4
Whisk remaining eggs in a small bowl; gradually whisk in caramel topping until blended. Pour on top of cream cheese mixture.Step 5
Bake in the preheated oven until lightly browned, 35 to 40 minutes.Step 6
Cool on a wire rack for 1 hour. Refrigerate at least 4 hours to overnight before slicing.