My sister shared this recipe on Thanksgiving Day 2012. It sounded so good I had to try it right away! It is a fabulous combination of pecan pie and cheesecake!

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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
5 hrs
total:
5 hrs 50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • 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.

Cook's Notes:

If crust browns too quickly while baking, cover edges loosely with aluminum foil after 20 minutes.

You may want to drizzle the top with additional caramel before serving.

Nutrition Facts

524 calories; protein 8.5g 17% DV; carbohydrates 54.8g 18% DV; fat 32g 49% DV; cholesterol 124.2mg 41% DV; sodium 411.7mg 17% DV. Full Nutrition
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