Delicious Caramel Pecan Cheesecake

March 27, 2013

In fall or any time of year, this nutty, rich and delicious pie is one I am proud to serve my family and friends. While it seems very special, it is sooo easy to make.

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

Line a 9-in. deep-dish pie plate with pastry. Trim and flute edges. In a small 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; gradually whisk in caramel topping until blended. Pour slowly over pecans. Bake at 375° for 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 for 1 hour. Refrigerate for 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping. (I used Smucker’s ice cream topping and it was perfect.) Makes: 6-8 servings. Prep: 15 min. Bake: 35 min. + chilling

Nutritions

Calories
416

Sodium
680mg
28% DV

Fat
23g
36% DV

Protein
6g
13% DV

Carbs
38g
13% DV

Fiber
3g
13% DV