Best 6 Pecan Caramel Cheesecake Pie Recipes

CARAMEL-PECAN CHEESECAKE PIE

Steps:

• Preheat oven to 375°. Line a 9-in. deep-dish pie plate or cast-iron skillet with crust. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; 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.

CARAMEL PECAN PIE CHEESECAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Line a 9-inch deep dish pie pan with the crust; trim and flute the edges.
• Beat cream cheese, sugar, 1 egg, and vanilla extract together in a small bowl until smooth. Spread into pie crust and sprinkle pecans on top.
• Whisk remaining eggs in a small bowl; gradually whisk in caramel topping until blended. Pour on top of cream cheese mixture.
• Bake in the preheated oven until lightly browned, 35 to 40 minutes.
• Cool on a wire rack for 1 hour. Refrigerate at least 4 hours to overnight before slicing.

CARAMEL PECAN CHEESECAKE PIE

Steps:

• In a small mixing 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. Graduall whisk in caramel ice cream topping until blended. Pour over pecans.
• Bake at 375 for 35-40 min or until lightly browned (loosely cover with foil after 20 min if pie browns too quickly).
• Cool on wire rack for one hour.
• Refrigerate for 4 hrs or overnight before slicing.
• Refrigerate leftovers.

CARAMEL-PECAN CHEESECAKE PIE

Steps:

• 1. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
• 2. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour over pecans.
• 3. Bake at 375 degrees for 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.

PECAN-CARAMEL CHEESECAKE PIE

Steps:

• In a large bowl, beat the cream cheese, sugar and eggs until smooth. Beat in vanilla; set aside. , In a small saucepan, heat caramels and milk over low heat until caramels are melted; stir until smooth. Pour into crust. Sprinkle with chopped pecans. Pour cream cheese mixture over the top. , Bake at 350° for 40-45 minutes or until center is nearly set. Cool for 10 minutes. Sprinkle with chocolate chips and pecan halves if desired. Cool completely on a wire rack. Refrigerate leftovers.

CARAMEL PECAN CHEESECAKE PIE

Steps:

• 1. Preheat oven to 325 degrees. Place pie pan onto cookie sheet for easier handling. Sprinkle pecans over crust, pour caramel sauce over top of the pecans. Set aside.
• 2. In a medium bowl beat cream cheese with mixer until smooth and creamy, add sugar and vanilla mixing well. Mix in eggs, beating until smooth. Pour cheesecake mixture over caramel. Bake at 325 for 45-55 minutes. Top will no longer be jiggly and it will start to crack when done. Place on cooling racks to cool, drizzle with more caramel sauce when serving if desired. Store in refrigerator.
• 3. You can use store bought caramel sauce or make this homemade sauce. Homemade Caramel Sauce: Melt butter in a saucepan over medium heat, add sugar stir until blended, whisk in cream and salt. Bring to a gentle boil and cook 5 minutes, boiling gently and whisking occasionally. Remove from heat and stir in vanilla. Allow to cool then store in a sealed container in refrigerator. I use a squirt bottle (like the type ketchup or BBQ sauce comes in at a restaurant) This can be made a couples days in advance, just pop in microwave to warm. Microwave only 15 seconds at a time.