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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Caramel Pecan Cheesecake Pie Recipe

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This recipe for Caramel Pecan Cheesecake Pie is from Mom Z's Recipes #4, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. cream cheese -- softened
1/2 c sugar
4 eggs
1 tsp vanilla
1 unbaked pie shell (9")
1 1/4 c chopped pecans
1 c caramel ice cream topping
Directions:
Directions:
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 over pecans.

Bake at 375* 35 to 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 left overs.
Number Of Servings:
Number Of Servings:
8

 

 

 

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