Pecan-Caramel Cheesecake Pie |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This cheesecake pie takes very little time to prepare, so I make it often. My husband tries to beat our son-in-law to the last piece! Darlene Smith, Rockford, Illinois Ingredients:
2 packages (8 ounces each) cream cheese, softened |
1/2 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
20 caramels |
2 tablespoons 2% milk |
1 chocolate crumb crust (8 inches) |
1/2 cup chopped pecans |
1/2 cup milk chocolate chips |
pecan halves, optional |
Directions:
1. In a large bowl, beat the cream cheese, sugar and eggs until smooth. Beat in vanilla; set aside.
2. In a small saucepan, heat caramels and milk over low heat until caramels are melted; stir until smooth. Pour into crust. Sprinkle with chopped pecans. Pour cream cheese mixture over the top.
3. Bake at 350° for 40-45 minutes or until center is nearly set. Cool for 10 minutes. Sprinkle with chocolate chips and pecan halves if desired. Cool completely on a wire rack. Refrigerate leftovers. Yield: 8 servings.
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