In the fall or winter holiday season, or any time of year, this rich and delicious cheesecake pie is one that will make you proud to serve. While it’s easy to make, it is very special and will be enjoyed by all.
Prep: 15 min. Bake: 35 min. + chilling
Ingredients
1 sheet of refrigerated pie pastry
1 package (8 oz) cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon pure vanilla extract
1-1/4 cups chopped pecans
1 jar (12-1/4 ounces) fat-free caramel ice cream topping
Directions
- Line a 9-inch 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.
Yield: 6-8 servings.
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