Pecan Cheesecake Pie

Total Time Prep: 15 min. Bake: 35 min. + chilling

Yield 8 servings

This creamy pecan cheesecake pie, studded with crunchy nuts and a rich sauce, is the ideal dessert to elevate any special occasion.

Ingredients

Dough for single-crust pie
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 large eggs, divided use
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

Preheat oven to 375°. Roll out the dough to fit into a 9-in. deep-dish pie plate or cast-iron skillet. Trim and flute edge. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; sprinkle with pecans.
In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
Bake for 35-40 minutes or until lightly browned (loosely cover edge with foil after 20 minutes if crust browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional ice cream topping.

Nutrition Facts

1 piece: 502 calories, 33g fat (11g saturated fat), 142mg cholesterol, 277mg sodium, 45g carbohydrate (26g sugars, 2g fiber), 8g protein.

In fall or at any time of year, this nutty, rich and delicious pecan pie recipe is one I'm proud to serve. While it seems very special, the caramel pecan cheesecake is a snap to make. —Becky Ruff, Monona, Iowa

Recipe Creator