Ingredients for Caramel Topped Pecan Cheese Pie
- Graham Crackers
- 1/4 cup granulated sugar
- 6 tablespoons (3 ounces) unsalted margarine, melted
- Pecan Halves
- 1 (8 ounce) package cream cheese, softened
- Light Brown Sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Caramel Ice Cream Topping
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How to Make Caramel Topped Pecan Cheese Pie
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted margarine. Mix until evenly moistened.
- Press crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake for 8-10 minutes, or until lightly golden. Cool completely.
- While the crust is baking, toast 1/2 cup of pecan halves in a shallow baking pan at 350°F (175°C) for 8-10 minutes, stirring occasionally, until lightly toasted. Cool slightly and then finely chop.
- Sprinkle the chopped toasted pecans evenly over the bottom of the cooled crust.
- Reduce oven temperature to 325°F (165°C).
- In a large bowl, beat cream cheese, brown sugar, and vanilla extract with an electric mixer on medium speed until smooth and creamy.
- Beat in eggs one at a time, mixing until just combined. Do not overmix.
- Pour the cream cheese mixture over the pecans in the crust.
- Arrange the remaining 1/2 cup of pecan halves around the edge of the pie.
- Bake for 40-45 minutes, or until the center is almost set. The edges may be slightly puffed.
- Cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
- Drizzle with caramel topping just before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
91g
Fat
75g
Carbs
11g
