Best Caramel Pecan Cheese Pie Recipes

CARAMEL-TOPPED PECAN CHEESE PIE

Steps:

• Preheat oven to 350°F. Mix graham crumbs, granulated sugar and margarine; press firmly onto bottom and up side of 9-inch pie plate; set aside. Spread 1/2 cup of the pecans into shallow baking pan. Bake 8 to 10 minutes or until lightly toasted, stirring occasionally. Cool slightly. Finely chop pecans; sprinkle evenly onto bottom of crust. Set aside.
• Reduce oven temperature to 325°F. Beat cream cheese, brown sugar and vanilla in small bowl with electric mixer on medium speed until well blended. Add in eggs; mix just until blended. Pour over pecans in crust. Arrange remaining pecans around edge of pie.
• Bake 40 to 45 minutes or until center is almost set. Cool on wire rack. Refrigerate at least 4 hours. Drizzle with caramel topping just before serving. Store leftover cheesecake in refrigerator.

WHITE-BOTTOM CARAMEL CREAM CHEESE PECAN PIE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees. Grease and flour a 9 1/2-inch glass pie dish. Set crust in pie dish and crimp edges. Set in refrigerator to chill. White layer: Combine cream, sugar and white chocolate in a saucepan over low heat and stir until white chocolate is melted and mixture is smooth. Spread the white chocolate mixture quickly and evenly over the bottom of the chilled pie crust. Place pie crust in the freezer for 5 to 10 minutes or until set. Caramel mixture: Place caramels, 1/4 cup water and butter in a microwave-safe bowl and microwave on high, removing and stirring at 30-second intervals until caramels are melted and mixture is smooth. Set aside to cool. Cream cheese layer: In medium bowl, combine cream cheese, sugar, vanilla and egg. Blend with electric mixer, starting with low speed and increasing to high, whipping until smooth. Remove pie crust from freezer. Fold cream cheese mixture over white chocolate layer and spread evenly. Return to refrigerator to chill. Pecan filling: In a separate bowl, beat eggs, vanilla, salt and sugar, blending until well mixed. Add the melted caramel mixture and beat on high speed until well blended. Stir in pecans. Remove pie crust from refrigerator. Slowly pour caramel pecan mix over cream cheese layer, being careful not to disturb the cream cheese. Bake on cookie sheet for 30 minutes. Reduce heat to 300 and bake at least 20 minutes (up to 45 minutes) or until sides are set and center is slightly jiggly. It should set as it cools. When the edge of crust starts to brown, place a crust ring or foil around outside of crimped crust to prevent burning. Remove from oven and let cool completely. When thoroughly cooled, cover with plastic wrap and place in refrigerator for a minimum of 6 hours to thoroughly chill.

CARAMEL-PECAN CHEESE PIE

Steps:

• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cool slightly. , In a blender, combine the lemon juice, cream cheese and gelatin mixture; cover and process until smooth. Add milk powder and sugar substitute; cover and process for 1 minute or until blended., Transfer to a large bowl; fold in the whipped topping. Stir in 3 tablespoons of pecans. Pour into crust. Sprinkle with remaining pecans. Drizzle with caramel topping. Cover and refrigerate for 2-3 hours or until set.