Most Popular Menu Caramel Pecan Pie Cheesecake

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Caramel Pecan Pie Cheesecake

"My sister shared this recipe on Thanksgiving Day 2012. It sounded so top I had to strive it right away! It is a gorgeous combination of pecan pie and cheesecake!"

Ingredients :

1 (nine inch) unbaked deep dish pie crust
1 (8 ounce) package deal cream cheese, softened
half cup white sugar
four eggs, divided
1 teaspoon vanilla extract
1 1/four cups chopped pecans
1 (12 ounce) jar caramel ice cream topping

Instructions :

Prep : 15M	Cook : 8M	Ready in : 5H50M

Preheat the oven to 375 stages 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 collectively in a small bowl until clean. Spread into pie crust and sprinkle pecans on pinnacle.
Whisk remaining eggs in a small bowl; progressively whisk in caramel topping till blended. Pour on top of cream cheese aggregate.
Bake in the preheated oven till lightly browned, 35 to 40 mins.
Cool on a cord rack for 1 hour. Refrigerate at least 4 hours to overnight earlier than slicing.

Notes :

If crust browns too quick while baking, cowl edges loosely with aluminum foil after 20 minutes.
You may additionally need to drizzle the top with extra caramel earlier than serving.

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