Baked Caramel Pecan Cheesecake Pie
Indulge in the rich, creamy texture of this decadent Baked Caramel Pecan Cheesecake Pie. The buttery pie crust is filled with a luscious cheesecake batter, topped with crunchy pecans, and drizzled with a sweet caramel sauce for an irresistible treat.
Instructions
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1
Preheat oven to 375°F. Roll out the pie dough and fit it into a 9-inch deep-dish pie plate or cast-iron skillet. Trim and flute the edge.
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2
In a medium bowl, beat the cream cheese, sugar, 1 egg, and vanilla extract until smooth. Spread the cheesecake batter into the prepared pie crust, then sprinkle the chopped pecans evenly over the top.
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3
In a small bowl, whisk the remaining 3 eggs, then gradually whisk in the caramel topping until well combined. Slowly pour the caramel-egg mixture over the pecans.
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4
Bake for 35-40 minutes, or until the center is lightly browned. If the crust starts to brown too quickly, loosely cover the edge with foil after 20 minutes. Allow the pie to cool on a wire rack for 1 hour, then refrigerate for at least 4 hours or overnight before slicing. Serve with additional caramel topping, if desired.
Nutrition Information
Per serving (based on 8 servings)
Nutrition information is automatically calculated and should be considered an estimate.
