Caramel Pecan Pie Cheesecake Recipe
This juicy dessert blends the rich creaminess of cheesecake with the indulgent sweetness of pecan pie. Nestled in a flaky pie crust and layered with velvety cream cheese, crunchy pecans, and gooey caramel, it's baked to golden perfection for a showstopping slice of Southern comfort.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- 9-inch deep-dish pie plate or cast-iron skillet
- Rolling pin
- Measuring cups and spoons
- Whisk
- Foil
- Wire cooling rack
Ingredients
- 1¼ cups chopped pecans
- Dough for single-crust pie
- Additional fat-free caramel ice cream topping, optional
- 4 large eggs, divided use
- 1 jar of fat-free caramel ice cream topping
- 1 package of cream cheese, softened
- 1 tsp vanilla extract
- ½ cup sugar
Instructions
- Preheat the oven to 375°F.
- Roll out the dough to fit a 9-inch deep-dish pie plate or cast-iron skillet, trimming and fluting the edge.
- In a small bowl, beat together cream cheese, sugar, one egg, and vanilla until smooth, then spread this mixture evenly into the crust.
- Sprinkle the chopped pecans over the cream cheese layer.
- In another bowl, whisk the remaining eggs and gradually mix in the caramel topping until fully combined.
- Slowly pour this mixture over the pecans.
- Bake for 35–40 minutes, loosely covering the edge with foil after 20 minutes if the crust is browning too quickly.
- Once baked, allow the pie to cool on a wire rack for one hour.
- Then, refrigerate for at least four hours or overnight before slicing.
- For an extra touch, drizzle with more caramel topping before serving, if desired.
Notes
- Use room-temperature cream cheese for a smoother filling and easier blending.
- Toasting the pecans lightly beforehand enhances their nutty flavor.
- Pour the caramel-egg mixture slowly to avoid disturbing the pecan layer and create a distinct layered effect.