Caramel Pecan Pie Cheesecake

This recipe was sent to me by my sister on Thanksgiving Day 2012. I just had to give it a go because it sounded so tasty! It is a delicious mashup of cheesecake and pecan pie!

Prep Time: 15 mins
Cook Time: 35 mins
Additional Time: 5 hrs
Total Time: 5 hrs 50 mins
Servings: 8
Yield: 8 servings

Ingredients

  1. 1 (9 inch) unbaked deep dish pie crust
  2. 1 (8 ounce) package cream cheese, softened
  3. ½ cup white sugar
  4. 4 eggs, divided
  5. 1 teaspoon vanilla extract
  6. 1 ¼ cups chopped pecans
  7. 1 (12 ounce) jar caramel ice cream topping

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Line a 9-inch deep dish pie pan with the crust; trim and flute the edges.
  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.
  4. Whisk remaining eggs in a small bowl; gradually whisk in caramel topping until blended. Pour on top of cream cheese mixture.
  5. Bake in the preheated oven until lightly browned, 35 to 40 minutes.
  6. Cool on a wire rack for 1 hour. Refrigerate at least 4 hours to overnight before slicing.
  7. If crust browns too quickly while baking, cover edges loosely with aluminum foil after 20 minutes.
  8. You may want to drizzle the top with additional caramel before serving.

Nutrition Facts

Calories 524 kcal
Carbohydrate 55 g
Cholesterol 124 mg
Dietary Fiber 2 g
Protein 9 g
Saturated Fat 10 g
Sodium 412 mg
Sugars 14 g
Fat 32 g
Unsaturated Fat 0 g

 

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