No Bake Caramel Pecan Pie Cheesecake Recipes

CARAMEL-PECAN CHEESECAKE PIE

Caramel-Pecan Cheesecake Pie image

In fall or any time of year, this nutty, rich and delicious pecan pie recipe is one I am proud to serve. While it seems very special, this caramel pecan cheesecake is a snap to make. -Becky Ruff, Monona, Iowa

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 sheet refrigerated pie crust
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1-1/4 cups chopped pecans
1 jar (12-1/4 ounces) fat-free caramel ice cream topping
Additional fat-free caramel ice cream topping, optional

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.

Nutrition Facts : Calories 502 calories, Fat 33g fat (11g saturated fat), Cholesterol 142mg cholesterol, Sodium 277mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.

NO-BAKE CARAMEL-PECAN PIE CHEESECAKE

No-Bake Caramel-Pecan Pie Cheesecake image

Provided by My Food and Family

Categories Home

Time 4h20m

Yield 8 servings

Number Of Ingredients 7

Ingredients

20 KRAFT Caramels, divided
1 cup plus 3 Tbsp. milk, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cups (about 2/3 of 8-oz. tub) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use pecan pie crust (6 oz.)
1 cup pecan pieces, toasted

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.

Nutrition Facts : Calories 500, Fat 33 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

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