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 (9 inch) unbaked deep dish pie crust
- 1 (8 ounce) package cream cheese, softened
- ½ cup white sugar
- 4 eggs, divided
- 1 teaspoon vanilla extract
- 1 ¼ cups chopped pecans
- 1 (12 ounce) jar caramel ice cream topping
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Line a 9-inch deep dish pie pan with the crust; trim and flute the edges.
- 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.
- Whisk remaining eggs in a small bowl; gradually whisk in caramel topping until blended. Pour on top of cream cheese mixture.
- Bake in the preheated oven until lightly browned, 35 to 40 minutes.
- Cool on a wire rack for 1 hour. Refrigerate at least 4 hours to overnight before slicing.
- If crust browns too quickly while baking, cover edges loosely with aluminum foil after 20 minutes.
- 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 |