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Caramel Pecan Cheesecake Pie

Recipe #269858 | 50 min | 15 min prep | SERVES 6 -8 (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Chef #461867

This is a recipe that I got from The Taste of Home and it's delicious.

Posted on: Dec 4, 2007

Print Recipe

Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup sugar
  • 4 egg
  • 1 teaspoon vanilla extract
  • 1 (9 inch)  unbaked pastry shell
  • 1 1/4 cups chopped pecan
  • 1 cup caramel ice cream topping

    • Directions

    1. 1
      In a small mixing bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell. Sprinkle with pecans.
    2. 2
      In a small bowl, whisk remaining eggs. Graduall whisk in caramel ice cream topping until blended. Pour over pecans.
    3. 3
      Bake at 375 for 35-40 min or until lightly browned (loosely cover with foil after 20 min if pie browns too quickly).
    4. 4
      Cool on wire rack for one hour.
    5. 5
      Refrigerate for 4 hrs or overnight before slicing.
    6. 6
      Refrigerate leftovers.

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    Nutrition Facts

    Serving Size 1 (198g)

    Recipe makes 6 servings

    Calories 693
    Calories from Fat 385 (55%)
    Amount Per Serving %DV
    Total Fat 42.9g 65%
    Saturated Fat 13.3g 66%
    Monounsaturated Fat 18.6g
    Polyunsaturated Fat 8.5g
    Trans Fat 0.0g
    Cholesterol 183mg 61%
    Sodium 505mg 21%
    Potassium 249mg 7%
    Total Carbohydrate 70.9g 23%
    Dietary Fiber 3.8g 15%
    Sugars 18.0g
    Protein 11.8g 23%
    Vitamin A 733mcg 14%
    Vitamin B6 0.1mg 6%
    Vitamin B12 0.6mcg 10%
    Vitamin C 0mg 0%
    Vitamin E 2mcg 8%
    Calcium 95mg 9%
    Iron 2mg 14%

    detailed view...

    how is this calculated?

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