| This recipe is liked by 2 person(s). |
|
Caramel-Pecan Cheesecake Pie
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Taste of Home.com
| 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
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.
In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
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. Editor’s Note: This recipe was tested with Smucker’s ice cream topping.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe