Caramel Pecan Cheese Pie Recipes

PECAN CREAM CHEESE PIE

Steps:

• In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring occasionally. Cool. , In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spoon into pastry shell. Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for 2 hours.

CARAMEL PECAN CHEESECAKE

Steps:

• Mix crumbs, 1/2 cup pecans, granulated sugar and butter.
• Line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan.
• Bake at 350 degrees for 10 minutes.
• Beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended.
• Mixture will be pretty thick.
• Add sour cream; mix well.
• Add eggs, one at a time, mixing on low speed after each addition just until blended.
• Place 36 caramels and 1 tablespoon water in microwavable bowl.
• Microwave on high 1 minute or until caramels are completely melted when stirred.
• Add melted caramels to cream cheese batter; stir until well blended.
• The caramel will become kind of stringy through the batter as the caramels cool.
• Pour over crust.
• Bake at 350 degrees for 40 minutes or until center is almost set.
• Sprinkle cheesecake with remaining 1/2 cup pecans.
• Refrigerate 4 hours or overnight.
• ****The recipe calls for melting the remaining caramels and 1 Tbsp of water and drizzling over it, but I did this when I made it and found that the caramel immediately cools and becomes very very sticky.
• I think next time I make it, I will use some caramel ice cream topping to drizzle on top instead.

CARAMEL-PECAN CHEESECAKE PIE

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.

CARAMEL PECAN PIE CHEESECAKE

Steps:

• Preheat the oven to 375 degrees 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 together in a small bowl until smooth. Spread into pie crust and sprinkle pecans on top.
• Whisk remaining eggs in a small bowl; gradually whisk in caramel topping until blended. Pour on top of cream cheese mixture.
• Bake in the preheated oven until lightly browned, 35 to 40 minutes.
• Cool on a wire rack for 1 hour. Refrigerate at least 4 hours to overnight before slicing.

CARAMEL PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
• In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
• Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

PHILADELPHIA® 3-STEP® CARAMEL PECAN CHEESECAKE

Steps:

• Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
• Melt caramels with milk in small saucepan on low heat, stirring frequently until caramels are completely melted. Stir in pecans. Pour into crust; cover with cream cheese batter.
• Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Let cheesecake stand at room temperature for at least 30 minutes before slicing to allow caramel layer to soften. Store leftover cheesecake in refrigerator.

NO-BAKE CARAMEL-PECAN PIE CHEESECAKE

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.

WHITE-BOTTOM CARAMEL CREAM CHEESE PECAN PIE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees. Grease and flour a 9 1/2-inch glass pie dish. Set crust in pie dish and crimp edges. Set in refrigerator to chill. White layer: Combine cream, sugar and white chocolate in a saucepan over low heat and stir until white chocolate is melted and mixture is smooth. Spread the white chocolate mixture quickly and evenly over the bottom of the chilled pie crust. Place pie crust in the freezer for 5 to 10 minutes or until set. Caramel mixture: Place caramels, 1/4 cup water and butter in a microwave-safe bowl and microwave on high, removing and stirring at 30-second intervals until caramels are melted and mixture is smooth. Set aside to cool. Cream cheese layer: In medium bowl, combine cream cheese, sugar, vanilla and egg. Blend with electric mixer, starting with low speed and increasing to high, whipping until smooth. Remove pie crust from freezer. Fold cream cheese mixture over white chocolate layer and spread evenly. Return to refrigerator to chill. Pecan filling: In a separate bowl, beat eggs, vanilla, salt and sugar, blending until well mixed. Add the melted caramel mixture and beat on high speed until well blended. Stir in pecans. Remove pie crust from refrigerator. Slowly pour caramel pecan mix over cream cheese layer, being careful not to disturb the cream cheese. Bake on cookie sheet for 30 minutes. Reduce heat to 300 and bake at least 20 minutes (up to 45 minutes) or until sides are set and center is slightly jiggly. It should set as it cools. When the edge of crust starts to brown, place a crust ring or foil around outside of crimped crust to prevent burning. Remove from oven and let cool completely. When thoroughly cooled, cover with plastic wrap and place in refrigerator for a minimum of 6 hours to thoroughly chill.