Caramel Pecan Cheesecake Pie |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
1 (8 ounce) package cream cheese, softened |
1/2 cup sugar |
4 eggs |
1 teaspoon vanilla extract |
1 (9 inch) unbaked pastry shells |
1 1/4 cups chopped pecans |
1 cup caramel ice cream topping |
Directions:
1. In a small mixing bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell. Sprinkle with pecans.
2. In a small bowl, whisk remaining eggs. Graduall whisk in caramel ice cream topping until blended. Pour over pecans.
3. Bake at 375 for 35-40 min or until lightly browned (loosely cover with foil after 20 min if pie browns too quickly).
4. Cool on wire rack for one hour.
5. Refrigerate for 4 hrs or overnight before slicing.
6. Refrigerate leftovers.
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