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Caramel-Pecan Cheesecake Pie


Dough for single-crust pie
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 large eggs, divided use
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


1. Preheat oven to 375°. Roll out the dough to fit into a 9-in. deep-dish pie plate or cast-iron skillet. Trim and flute edge. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; sprinkle with pecans.

2. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.

3. Bake for 35-40 minutes or until lightly browned (loosely cover edge with foil after 20 minutes if crust browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional ice cream topping.

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