Caramel-Pecan Cheesecake Pie |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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In fall or any time of year, this nutty, rich and delicious pie is one I am proud to serve. While it seems very special, it's a snap to make. Ingredients:
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 |
additional fat-free caramel ice cream topping, optional |
Directions:
1. Preheat oven to 375°. Line a 9-in. deep-dish pie plate with pastry. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
2. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
3. Bake 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 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping. Yield: 6-8 servings.
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