Caramel Pecan Pie Cheesecake recipe

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Ingredients

1 (9 inch) unbaked deep dish pie crust
1 (8 ounce) package cream cheese, softened
½ cup white sugar
4 eggs, divided
1 teaspoon vanilla extract
1 ¼ cups chopped pecans
1 (12 ounce) jar caramel ice cream topping

Nutrition Info

523.9 calories
carbohydrate: 54.8 g
cholesterol: 124.2 mg
fat: 32 g
fiber: 2.2 g
protein: 8.5 g
saturatedFat: 10.4 g
servingSize: -
sodium: 411.7 mg
sugar: 14.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Line a 9-inch deep dish pie pan with the crust, trim and flute the edges.

  3. Beat cream cheese, sugar, 1 egg, and vanilla extract together in a small bowl until smooth. Spread into pie crust and sprinkle pecans on top.

  4. Whisk remaining eggs in a small bowl, gradually whisk in caramel topping until blended. Pour on top of cream cheese mixture.

  5. Bake in the preheated oven until lightly browned, 35 to 40 minutes.

  6. Cool on a wire rack for 1 hour. Refrigerate at least 4 hours to overnight before slicing.

Recipe Yield

8 servings

Recipe Note

My sister shared this recipe on Thanksgiving Day 2012. It sounded so good I had to try it right away! It is a fabulous combination of pecan pie and cheesecake!

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