Ingredients for Caramel Pecan Cheesecake Pie
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- Eggs
- Vanilla Extract
- Unbaked Pastry Shells
- ½ cup pecan halves
- ⅓ cup caramel ice cream topping
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How to Make Caramel Pecan Cheesecake Pie
- Preheat oven to 375°F (190°C).
- In a medium mixing bowl, beat together 8 ounces of softened cream cheese, ½ cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract until completely smooth and creamy.
- Pour the cream cheese mixture into your prepared 9-inch pie crust.
- Evenly sprinkle ½ cup pecan halves over the cream cheese filling.
- In a separate small bowl, whisk together 1 large egg and ⅓ cup of caramel ice cream topping until well combined.
- Gently pour the egg and caramel mixture over the pecans.
- Bake for 35-40 minutes, or until the center is just set and the edges are lightly golden brown. A slight jiggle in the center is okay.
- Let the pie cool completely on a wire rack for at least 1 hour.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the filling to fully set.
- Refrigerate leftover pie.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
72g
Fat
66g
Carbs
23g
