Caramel-Topped Pecan Cheese Pie
- Reviews 1
Ready In: 5 hrs 20 mins
Serves: 8
Yields: 1 cake
Ingredients
- 9 whole graham crackers, finely crushed
- 1⁄4 cup granulated sugar
- 1⁄3 cup margarine or 1⁄3 cup butter, melted
- 1 cup pecan halves, divided
- 2 (8 ounce) packages cream cheese, softened
- 1⁄2 cup firmly packed light brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 1⁄4 cup caramel ice cream topping
Directions
- Preheat oven to 350°F
- Mix graham crumbs, granulated sugar and margarine;
- Press firmly onto bottom and up side of 9-inch pie plate; set aside.
- Spread 1/2 cup of the pecans into shallow baking pan.
- Bake 8 to 10 minutes or until lightly toasted, stirring occasionally. Cool slightly.
- Finely chop pecans; sprinkle evenly onto bottom of crust. Set aside.
- Reduce oven temperature to 325°F
- Beat cream cheese, brown sugar and vanilla in small bowl with electric mixer on medium speed until well blended.
- Add in eggs; mix just until blended.
- Pour over pecans in crust.
- Arrange remaining pecans around edge of pie.
- Bake 40 to 45 minutes or until center is almost set.
- Cool on wire rack.
- Refrigerate at least 4 hours.
- Drizzle with caramel topping just before serving.
- Store leftover cheesecake in refrigerator.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off