CARAMEL-PECAN CHEESECAKE PIE
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
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.
EASY PECAN PIE CHEESECAKE
This pecan pie cheesecake has been a huge hit with my family year after year after year! Serve with whipped cream.
Provided by KGeorge
Categories Desserts Cakes Cheesecake Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Beat cream cheese, sugar, egg, vanilla extract, and salt for pie together in a bowl until creamy. Spread evenly over the bottom of the unbaked pie crust, then sprinkle pecans evenly over top.
- Combine corn syrup, eggs, sugar, and vanilla for topping together in a bowl. Beat until smooth. Pour over pecan layer.
- Bake in the preheated oven until pecan layer is golden brown, 35 to 45 minutes. Let cool on a wire rack. Serve slightly warm.
Nutrition Facts : Calories 567.4 calories, Carbohydrate 64.1 g, Cholesterol 123.8 mg, Fat 33.1 g, Fiber 2.6 g, Protein 8.3 g, SaturatedFat 9.9 g, Sodium 405.6 mg, Sugar 30.9 g
EASY VANILLA CHEESECAKE PECAN PIE
I cant wait to try this! I cant decide on cheesecake or pecan pie, so I want to try this one.
Provided by Patty Commandeur
Categories Other Desserts
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350°F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate
- 2. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.
- 3. Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts. Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.
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- Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer using the paddle attachment), beat cream cheese and brown sugar.
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5/5 (7)Category DessertServings 8Total Time 2 hrs 10 mins
- Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
- In medium bowl, beat cream cheese, 1 of the eggs, 1/2 cup of the sugar, 1 teaspoon of the vanilla and the salt with electric mixer on medium speed until smooth. Pour mixture into crust-lined plate; sprinkle evenly with chopped pecans.
- In large bowl, beat corn syrup and remaining 3 eggs, 1/4 cup sugar and 1 teaspoon vanilla with whisk. Pour mixture over pecans. Place plate on cookie sheet.
- Bake on lowest oven rack 50 to 55 minutes or until set. Cool completely on cooling rack, about 1 hour. Serve or refrigerate. Top individual servings with whipped cream and cinnamon. Store covered in refrigerator up to 2 days.
EASY PECAN CHEESECAKE PIE ~ SIMPLE SWEET RECIPES
From simplesweetrecipes.com
4.5/5 (60)Total Time 1 hr 15 minsCategory DessertCalories 562 per serving
- Crush graham crackers and mix with melted butter. Spread in a pie pan, pressing to make a firm crust coating the bottom and sides of the pan.
- Bake graham cracker crust for 10 mins at 325* F. Once out, make sure the crust is still packed tightly.
- Mix all of the cheesecake ingredients together (cream cheese, brown sugar, flour, sour cream, eggs, and vanilla) using an electric mixer until evenly blended.
- Pour mixture into pie pan on top of graham cracker crust. Bake at 325* F for 50-60 minutes, or until the edges are set and the center jiggles slightly. Set aside to cool.
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5/5 (1)Total Time 9 hrsAuthor Amanda StanfieldPublished 2022-11-10
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch springform pan with cooking spray; line bottom with a round of parchment paper, and wrap outside of pan with heavy duty aluminum foil.
- Combine graham cracker crumbs, pecans, sugar, cinnamon, and salt for the crust in a bowl. Stir in melted butter until mixture has a sand-like consistency.
- Bake in the preheated oven on the center oven rack until lightly browned and fragrant, about 10 minutes. Remove from oven and cool on a wire rack for 15 minutes.
- Meanwhile, combine cream cheese and brown sugar in a food processor and process until smooth and no lumps remain, about 45 seconds, scraping down sides as needed.
- Bake in the hot oven at 325 degrees F (165 degrees C) on rack in lower third position until center jiggles slightly, 45 to 50 minutes. Turn oven off, prop oven door open slightly, and let cheesecake stand in oven 1 hour.
- For the topping set a a medium nonstick saucepan over low heat. Add sugar in an even layer and cook over low, undisturbed, until warm, about 2 minutes.
- Remove cheesecake from refrigerator, and carefully remove from springform pan. Place on a serving platter, and top with cooled pecan pie topping. Serve immediately, or allow cheesecake to soften for 15 minutes before serving.
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