Best Caramel Pecan Cheesecake Pie Recipes

CARAMEL-PECAN CHEESECAKE PIE

Steps:

• Preheat oven to 375°. Line a 9-in. deep-dish pie plate or cast-iron skillet with crust. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; sprinkle with pecans., In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans., Bake 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 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.

CARAMEL PECAN PIE CHEESECAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Line a 9-inch deep dish pie pan with the crust; trim and flute the edges.
• Beat cream cheese, sugar, 1 egg, and vanilla extract together in a small bowl until smooth. Spread into pie crust and sprinkle pecans on top.
• Whisk remaining eggs in a small bowl; gradually whisk in caramel topping until blended. Pour on top of cream cheese mixture.
• Bake in the preheated oven until lightly browned, 35 to 40 minutes.
• Cool on a wire rack for 1 hour. Refrigerate at least 4 hours to overnight before slicing.

CARAMEL PECAN CHEESECAKE PIE

Steps:

• 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.

CARAMEL-PECAN CHEESECAKE PIE

Steps:

• 1. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
• 2. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour over pecans.
• 3. Bake at 375 degrees for 35-40 minutes or until lightly browned (loosely cover 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. Refrigerate leftovers.

PECAN-CARAMEL CHEESECAKE PIE

Steps:

• In a large bowl, beat the cream cheese, sugar and eggs until smooth. Beat in vanilla; set aside. , In a small saucepan, heat caramels and milk over low heat until caramels are melted; stir until smooth. Pour into crust. Sprinkle with chopped pecans. Pour cream cheese mixture over the top. , Bake at 350° for 40-45 minutes or until center is nearly set. Cool for 10 minutes. Sprinkle with chocolate chips and pecan halves if desired. Cool completely on a wire rack. Refrigerate leftovers.

NO-BAKE CARAMEL-PECAN PIE CHEESECAKE

Steps:

• Microwave 6 caramels and 2 Tbsp. milk in large microwaveable bowl on HIGH 1 min. 15 sec. or until caramels are completely melted when stirred. Add cream cheese; beat with mixer until blended.
• Add dry pudding mix and 1 cup of the remaining milk; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into pie crust.
• Microwave remaining caramels and milk in medium microwavable bowl 1-1/2 min. or until caramels are completely melted and sauce is well blended, stirring after 1 min. Add nuts; mix well. Spread over top of pie to within 1 inch of edge.
• Refrigerate 4 hrs.
• Serve topped with remaining COOL WHIP.

PECAN PIE CHEESECAKE WITH CARAMEL-PECAN SAUCE

Steps:

• Preheat oven to 375ºF, coat a 9-inch springform pan with nonstick spray and wrap entire outside of pan in foil; set aside.
• MAKE THE CRUST:.
• Process chocolate wafers and the 1/2 cup pecans for the crust in a food processor until fine.
• With processor running, drizzle in the melted butter.
• Press mixture into the bottom of the pan (tamping the crust with a heavy, flat-bottomed object like a glass or measuring cup ensures a firm crust) & bake for 10 minutes.
• Reduce oven to 325ºF.
• MAKE THE CHEESECAKE:.
• Beat cream cheese, 1 stick butter, 1/2 cup granulated sugar, 1/2 brown sugar, and table salt in a large bowl until mixture is fluffy, periodically scraping sides of the bowl.
• Add eggs one at a time, fully beating to incorporate into batter after each addition.
• Add 1/2 cup cream, 1/4 cup bourbon and vanilla; beat until ingredients are completely incorporated into batter.
• Pour filling over crust, smoothing the top of filling.
• Transfer cheesecake to a roasting pan; place in the oven.
• Pour boiling water into the roasting pan a third of the way up the sides of the foil-wrapped springform pan. (A water bath surrounds the cake with gentle even heat, reducing the possibility that it will crack on top.).
• Bake cheesecake until it reaches 155º and sides are set but center still jiggles, about 1 hour.
• Turn off the oven, leave cheesecake inside for an hour with oven door closed. (In other recipes I have read that one should leave the door ajar - here we did the way they said & it was splendid!).
• Remove cheesecake from oven; cool to room temperature.
• Cover cheesecake with plastic wrap; chill 3-24 hours before using.
• Remove from refrigerator 30 minutes before serving.
• MAKE THE SAUCE:.
• Combine the 1 1/2 cups brown sugar, 1/2 cup cream, 1/2 stick butter, 1/4 cup bourbon and kosher salt for the sauce in a saucepan.
• Bring mixture to a boil over medium-low heat. (Don't stir topping, but keep a close eye on it so it doesn't boil over.).
• Simmer topping 10 minutes.
• Stir the 1 1/2 cups pecans into the caramel topping.
• Let topping stand until slightly thickened and cooed to room temperature, 15-20 minutes.
• To serve, spoon sauce over cheesecake. (Serve remaining sauce on in dividual slices.).

CARAMEL PECAN CHEESECAKE PIE

Steps:

• Beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pie shell; sprinkle with pecans. In sm bowl,whisk remaining eggs; gradually whisk in caramel topping until blended. Pour over pecans. Bake at 375 degrees for 35 to 40 min or until lightly browned (cover edges with foil after 20 min baking time). Cool on rack for 1 hour. Refrigerate for at least 4 hours before slicing. Refrigerate leftovers.

CARAMEL PECAN CHEESECAKE PIE

Steps:

• 1. Preheat oven to 325 degrees. Place pie pan onto cookie sheet for easier handling. Sprinkle pecans over crust, pour caramel sauce over top of the pecans. Set aside.
• 2. In a medium bowl beat cream cheese with mixer until smooth and creamy, add sugar and vanilla mixing well. Mix in eggs, beating until smooth. Pour cheesecake mixture over caramel. Bake at 325 for 45-55 minutes. Top will no longer be jiggly and it will start to crack when done. Place on cooling racks to cool, drizzle with more caramel sauce when serving if desired. Store in refrigerator.
• 3. You can use store bought caramel sauce or make this homemade sauce. Homemade Caramel Sauce: Melt butter in a saucepan over medium heat, add sugar stir until blended, whisk in cream and salt. Bring to a gentle boil and cook 5 minutes, boiling gently and whisking occasionally. Remove from heat and stir in vanilla. Allow to cool then store in a sealed container in refrigerator. I use a squirt bottle (like the type ketchup or BBQ sauce comes in at a restaurant) This can be made a couples days in advance, just pop in microwave to warm. Microwave only 15 seconds at a time.

CARAMEL-PECAN CHEESECAKE PIE

Steps:

• Preheat oven to 375°. Line a 9-in. deep-dish pie plate with pastry. Trim and flute edges. In a small bowl, beat 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 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 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping. Yield: 6-8 servings.