Caramel-Pecan Cheesecake Pie

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 jar Caramel ice cream topping, fat-free
  • 1 Caramel ice cream topping, fat-free
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 1/4 cups Pecans

• Bread & Baked Goods

  • 1 sheet Pie pastry, refrigerated

• Dairy

  • 1 package Cream cheese

Found on tasteofhome.com

Description

Ingredients

• 1 sheet refrigerated pie pastry
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 4 large 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

• Directions Preheat oven to 375°. Line a 9-in. deep-dish pie plate with pastry. Trim and flute edges. In a small bowl, beat 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 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 1 hour. Refrigerate 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. Originally published as Caramel-Pecan Cheesecake Pie in Taste of Home October/November 2007, p33 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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