Monday, December 5, 2011

Caramel Pecan Cheesecake Pie

Wow!  This pie is delicious!  It's certainly not low-fat, but it tastes fabulous!
It's a nice twist on Pecan Pie.

Unbaked GF pie crust
1 8 ounce pkg cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon vanilla
1 1/4 cups chopped pecans
1 jar (12 1/4 ounces) caramel ice cream topping

Prepare the pie crust.  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 375º 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.

Note:  I used Smucker's Caramel ice cream topping.

1 comment:

  1. I'm still thinking about this one with a smile on my face! : )