Caramel-Pecan Cheesecake Pie Recipe

In fall or any time of year, this nutty, rich and delicious pie is one I am proud to serve. While it seems very special, it's a snap to make. —Becky Ruff, Monona, Iowa            
 

• Prep: 15 min. Bake: 35 min. + chilling
• Yield: 6-8 Servings

15 35 50

Ingredients

• 1 sheet refrigerated pie pastry
• 1 package (8 ounces) Philadelphia® Cream Cheese, softened
• 1/2 cup sugar
• 4 eggs
• 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

• Line a 9-in. deep-dish pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
• In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
• Bake at 375° for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping. Yield: 6-8 servings.
  
  Editor’s Note: This recipe was tested with Smucker’s ice cream topping.

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

 

Originally published as Caramel-Pecan Cheesecake Pie in Taste of Home October/November 2007, p33