"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Caramel-Pecan Cheesecake Pie Recipe

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This recipe for Caramel-Pecan Cheesecake Pie, by , is from Sanchez Family and Friends Cookbook Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debra Graves
Added: Thursday, January 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (8 oz) cream cheese, softened
1/2 cup sugar
4 eggs
1 tsp vanilla extract
1 unbaked pastry shell ( 9 inches)
1 1/4 cups chopped pecans
1 cup caramel ice cream topping

Directions:
Directions:
In a small mixing bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; spinkle with pecans.

In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour over pecans.

Bake at 375 fir 35-40 minutes or until lightly browned (loosely cover 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. Refrigerate leftovers.

 

 

 

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