Caramel Pecan Cheesecake Pie
A creamy cheesecake filling poured into a flaky pie crust, topped with chopped pecans and drenched in caramel sauce. This version skips the water bath but still delivers a smooth texture.
Equipment
- Pie Pan (9-inch deep-dish)
- Mixer / Electric mixer
Ingredients
Pie Dough (single-crust)
- 1 package 8-ounce cream cheese softened
- ½ cup sugar
- 1 teaspoon vanilla extract
Pecan Topping
- 1¼ cups chopped pecans
Caramel Sauce
- 1 jar fat-free caramel ice cream topping 12.25 oz jar
- Additional caramel topping (optional, for garnish)
Instructions
- Preheat oven to 375 °F (190 °C). Roll the pie dough to fit a 9-inch deep-dish pie pan. Trim and flute the edges.
- In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into the prepared crust.
- Sprinkle the chopped pecans evenly over the cream cheese layer.
- In another bowl, whisk the remaining 3 eggs and gradually whisk in the caramel topping until blended. Pour this caramel-egg mixture slowly over the pecans.
- Bake for 35 to 40 minutes or until lightly browned. If crust browns too fast, loosely cover the edges with foil after 20 minutes.
- Cool on a wire rack 1 hour, then refrigerate for 4 hours or overnight before slicing. Garnish with extra caramel topping if desired.
Notes
Omitting a water bath simplifies the method, yet the pie still comes out smooth.