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Pecan Pie Cheesecake
Creamy cheesecake filling is topped by a sweet layer of caramel pecans. This easy dessert recipe is one for the record books!
Course
Desserts
Cuisine
American/Canadian
Keyword
cheesecake, desserts, pecan pie
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Additional Time
3
hours
hours
Total Time
3
hours
hours
55
minutes
minutes
Servings
8
Calories
380
kcal
Author
Stacie Vaughan
Equipment
Pie server
Hand Mixer
Mixing bowl
Ingredients
1
9-inch deep dish pie shell
unbaked
1
package
cream cheese
8oz/250g package, softened
½
cup
sugar
4
eggs
1
tsp
vanilla extract
1
cup
pecan halves
1
cup
caramel ice cream topping
US Customary
-
Metric
Instructions
Preheat oven to 375°F.
Beat together cream cheese, sugar, 1 egg and vanilla until smooth. Spread mixture into pie shell. Top with pecan halves.
In another bowl, whisk together remaining eggs. Add caramel and whisk until combined. Pour mixture over the pecan halves.
Bake for 40 minutes until lightly browned. Cool for 1 hour before putting in the fridge to chill for several hours or overnight.
Notes
After 20 minutes, if you notice the pie is browning too quickly, loosely cover it with foil.
Nutrition
Serving:
1
g
|
Calories:
380
kcal
|
Carbohydrates:
26.9
g
|
Protein:
9.5
g
|
Fat:
26.8
g
|
Saturated Fat:
9.6
g
|
Cholesterol:
129.7
mg
|
Sodium:
304.7
mg
|
Fiber:
1.8
g
|
Sugar:
16.2
g