Happy National Cheesecake Day! In fall or any time of year, this nutty, rich and delicious pecan pie recipe is one you will be proud to serve. While it seems very special, this caramel pecan cheesecake is a snap to make.
1 sheet refrigerated pie crust
1 package (8 ounces) cream cheese, softened
1/2 cup sugar (Remember the Spoon Buddy measures 1/2 cup)
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 (Use the Spoon Buddy to help open that stubborn jar)
Additional fat-free caramel ice cream topping, optional
1. Preheat oven to 375°. Line a 9-in. cast-iron skillet with crust. Trim and flute edges with your Strip-n-Snip scissors. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; sprinkle with pecans.
2. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans. Pour slowly over pecans.
3. Place the skillet in the oven using your Pan Buddy and 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.
Recipe found at https://www.tasteofhome.com/recipes/caramel-pecan-cheesecake-pie