This recipe for Caramel-Topped Pecan Cheese Pie is an easy pie that I often make for Thanksgiving or for Easter.
I originally clipped this recipe out of a coupon insert in the Sunday morning paper a long time ago. I think it was a Philadelphia cream cheese recipe, but I don’t know where to attribute the recipe to exactly.
Our family enjoys cheesecake; but the heavy, rich ones are just too much for most of us. I love this pie because it gives us the taste of cheesecake, but it is much lighter. And of course, anything with caramel is plus!!
- Graham Cracker Pie Crust
- 1 cup pecan halves divided (optional--I don't put on the pecans usually. If I do, it is just a few as a garnish.)
- 2 packages 8 ounces each cream cheese, softened
- 1/2 cup firmly packed light brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 1/4 cup caramel ice cream topping I use Aldis!
Preheat oven to 325°F.
Beat cream cheese, brown sugar, and vanilla in a small bowl with electric mixer on medium speed until well-blended.
Add eggs; mix just until blended. Pour over crust.
Arrange pecans around edge of pie. (optional)
Bake 40 to 45 minutes or until center is almost set.
Cool on wire rack. Refrigerate at least 4 hours. Drizzle with caramel topping just before serving.
You can make your own graham cracker crust:
9 whole graham crackers
1/4 cup granulated sugar
1/3 cup margarine, melted
Mix graham crumbs, sugar, and margarine; press firmly in 9-inch pie plate. Then do the pie directions.