Caramel Pecan Cheesecake aka Cheese Cake

Discussion in 'Susan's Kitchen and How To Threads' started by CULCULCAN, Apr 20, 2015.


    CULCULCAN The Final Synthesis - isbn 978-0-9939480-0-8 Staff Member

    1 cup caramel ice cream topping
    1 1/4 cups chopped pecans
    1 (9 inch) unbaked pastry shells
    1 teaspoon vanilla extract
    4 eggs
    1/2 cup sugar
    1 (8 ounce) packages cream cheese, softened

    In a small mixing 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. Graduall whisk in caramel ice cream topping until blended. Pour over pecans.

    Bake at 375 for 35-40 min or until lightly browned (loosely cover with foil after 20 min if pie browns too quickly).

    Cool on wire rack for one hour.

    Refrigerate for 4 hrs or overnight before slicing.

    Refrigerate leftovers.

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