Caramel Pecan Cheesecake Pie Recipes

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CARAMEL PECAN PIE CHEESECAKE



Caramel Pecan Pie Cheesecake image

My sister shared this recipe on Thanksgiving Day 2012. It sounded so good I had to try it right away! It is a fabulous combination of pecan pie and cheesecake!

Provided by iowamom&teacher

Categories     Desserts     Pies     Pecan Pie Recipes

Time 5h50m

Yield 8

Number Of Ingredients 7

1 (9 inch) unbaked deep dish pie crust
1 (8 ounce) package cream cheese, softened
½ cup white sugar
4 eggs, divided
1 teaspoon vanilla extract
1 ¼ cups chopped pecans
1 (12 ounce) jar caramel ice cream topping

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.

Nutrition Facts : Calories 523.9 calories, Carbohydrate 54.8 g, Cholesterol 124.2 mg, Fat 32 g, Fiber 2.2 g, Protein 8.5 g, SaturatedFat 10.4 g, Sodium 411.7 mg, Sugar 14.4 g

CARAMEL-PECAN CHEESECAKE PIE



Caramel-Pecan Cheesecake Pie image

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

1 sheet refrigerated pie crust
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
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
Additional fat-free caramel ice cream topping, optional

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.

CARAMEL PECAN CHEESECAKE



Caramel Pecan Cheesecake image

A simple cheesecake with a spiced crust and a caramel pecan topping.

Provided by LADYDELTA

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 4h

Yield 12

Number Of Ingredients 13

1 cup graham cracker crumbs
½ cup ground pecans
3 tablespoons white sugar
½ teaspoon ground cinnamon
½ teaspoon apple pie spice
½ teaspoon ground nutmeg
¼ cup margarine, melted
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ teaspoon vanilla extract
2 eggs
¼ cup caramel ice cream topping
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, ground pecans, sugar, cinnamon, apple pie spice and nutmeg. Pour in the melted butter. Mix well and press into the bottom of a 9 inch springform pan.
  • In a large bowl, Beat cream cheese, 1/2 cup sugar and vanilla until smooth. Beat in the eggs one at a time. Pour filling into crust.
  • Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool.
  • In a small bowl, combine caramel topping and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 355.1 calories, Carbohydrate 24.4 g, Cholesterol 72.1 mg, Fat 27.4 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 10 g, Sodium 232 mg, Sugar 14.4 g

CARAMEL PECAN CHEESECAKE BITES



Caramel Pecan Cheesecake Bites image

Enjoy these delicious cheesecake bites drizzled with caramel topping that are perfect dessert to serve a group.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 70

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
2/3 cup granulated sugar
1 teaspoon vanilla
1/4 cup whipping (heavy) cream
3 eggs
1/2 cup pecan halves, coarsely chopped
1 tablespoon butter or margarine, softened
1 tablespoon packed brown sugar
1/3 cup caramel topping

Steps:

  • Heat oven to 325°. Make Graham Cracker Crust. Line rectangular pan, 15 1/2 x10 1/2 inches, with aluminum foil. Mix all ingredients. Press in bottom of pan, using fork. Bake 8 to 10 minutes; cool.
  • Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in granulated sugar and the vanilla until smooth. Beat in whipping cream. Beat in eggs, one at a time. Pour over crust. Stir pecans, butter, brown sugar and caramel topping until mixed; drop evenly over cheesecake.
  • Bake 30 to 35 minutes or until set and light golden brown around edges. Let stand 30 minutes to cool. Cover and refrigerate at least 2 hours but no longer than 48 hours. Cut cheesecake with 1 1/4-inch round cookie cutter; place on serving plate. Drizzle with additional caramel topping if desired.

Nutrition Facts : Calories 95, Carbohydrate 11 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bite, Sodium 105 mg

CARAMEL PECAN CHEESECAKE PIE



Caramel Pecan Cheesecake Pie image

Make and share this Caramel Pecan Cheesecake Pie recipe from Food.com.

Provided by lovin2cook

Categories     Cheesecake

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon vanilla extract
1 (9 inch) unbaked pastry shells
1 1/4 cups chopped pecans
1 cup caramel ice cream topping

Steps:

  • In a small mixing bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell. Sprinkle with pecans.
  • In a small bowl, whisk remaining eggs. Graduall whisk in caramel ice cream topping until blended. Pour over pecans.
  • Bake at 375 for 35-40 min or until lightly browned (loosely cover with foil after 20 min if pie browns too quickly).
  • Cool on wire rack for one hour.
  • Refrigerate for 4 hrs or overnight before slicing.
  • Refrigerate leftovers.

CARAMEL PECAN CHEESECAKE



Caramel Pecan Cheesecake image

I created this creamy cheesecake using two of my favorites—caramel and pecans. It is a stunning cake and rivals any I've tasted. -Deidre Sizer, Cedarville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 12 servings.

Number Of Ingredients 14

2 cups crushed shortbread cookies
3 tablespoons butter, melted
1/4 cup plus 2 tablespoons all-purpose flour, divided
1 jar (12-1/4 ounces) caramel ice cream topping
1 cup chopped pecans, divided
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
2 large egg yolks, room temperature, lightly beaten
1/3 cup heavy whipping cream
SOUR CREAM TOPPING:
2 cups sour cream
1/3 cup sugar

Steps:

  • Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, stir 1/4 cup flour into caramel topping. Reserve 1/3 cup caramel mixture and 2 tablespoons pecans. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour into crust; place springform pan on a rimmed baking sheet. Bake until center is almost set, 65-70 minutes., For topping, combine sour cream and sugar; carefully spread over warm filling. Bake until topping is set, 10-12 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.

Nutrition Facts : Calories 858 calories, Fat 58g fat (31g saturated fat), Cholesterol 255mg cholesterol, Sodium 510mg sodium, Carbohydrate 72g carbohydrate (37g sugars, Fiber 2g fiber), Protein 14g protein.

PECAN PIE CHEESECAKE WITH CARAMEL-PECAN SAUCE



Pecan Pie Cheesecake With Caramel-Pecan Sauce image

The better the quality of the bourbon you use, the better the flavor in both the cheesecake and the sauce. For a simpler dessert, skip the cheesecake and serve the delectable sauce over pound cake or ice cream. I have been making cheesecakes for a long time but this took my breath away and it is scrumptious! ;) CuisineAtHome - Issue 78, December 2009..Cooling times have not been included, about 3 to 24 hours.

Provided by Manami

Categories     Cheesecake

Time 2h30m

Yield 1 9-inch CheeseCake

Number Of Ingredients 18

6 ounces chocolate wafer cookies (about 28 wafers)
1/2 cup toasted pecan halves
1/4 cup unsalted butter, melted
3 (8 ounce) packages cream cheese or 3 (8 ounce) packages neufchatel cheese, room temperature
1/2 cup unsalted butter, room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/4 teaspoon table salt
3 eggs
1/2 cup heavy cream
1/4 cup Bourbon (optional, a little more if you choose)
1 teaspoon vanilla extract
1 1/2 cups packed light brown sugar
1/2 cup heavy cream
1/4 cup unsalted butter
1/4 cup Bourbon (optional, a little more if you choose)
1 teaspoon kosher salt
1 1/2 cups chopped toasted pecans

Steps:

  • Preheat oven to 375ºF, coat a 9-inch springform pan with nonstick spray and wrap entire outside of pan in foil; set aside.
  • MAKE THE CRUST:.
  • Process chocolate wafers and the 1/2 cup pecans for the crust in a food processor until fine.
  • With processor running, drizzle in the melted butter.
  • Press mixture into the bottom of the pan (tamping the crust with a heavy, flat-bottomed object like a glass or measuring cup ensures a firm crust) & bake for 10 minutes.
  • Reduce oven to 325ºF.
  • MAKE THE CHEESECAKE:.
  • Beat cream cheese, 1 stick butter, 1/2 cup granulated sugar, 1/2 brown sugar, and table salt in a large bowl until mixture is fluffy, periodically scraping sides of the bowl.
  • Add eggs one at a time, fully beating to incorporate into batter after each addition.
  • Add 1/2 cup cream, 1/4 cup bourbon and vanilla; beat until ingredients are completely incorporated into batter.
  • Pour filling over crust, smoothing the top of filling.
  • Transfer cheesecake to a roasting pan; place in the oven.
  • Pour boiling water into the roasting pan a third of the way up the sides of the foil-wrapped springform pan. (A water bath surrounds the cake with gentle even heat, reducing the possibility that it will crack on top.).
  • Bake cheesecake until it reaches 155º and sides are set but center still jiggles, about 1 hour.
  • Turn off the oven, leave cheesecake inside for an hour with oven door closed. (In other recipes I have read that one should leave the door ajar - here we did the way they said & it was splendid!).
  • Remove cheesecake from oven; cool to room temperature.
  • Cover cheesecake with plastic wrap; chill 3-24 hours before using.
  • Remove from refrigerator 30 minutes before serving.
  • MAKE THE SAUCE:.
  • Combine the 1 1/2 cups brown sugar, 1/2 cup cream, 1/2 stick butter, 1/4 cup bourbon and kosher salt for the sauce in a saucepan.
  • Bring mixture to a boil over medium-low heat. (Don't stir topping, but keep a close eye on it so it doesn't boil over.).
  • Simmer topping 10 minutes.
  • Stir the 1 1/2 cups pecans into the caramel topping.
  • Let topping stand until slightly thickened and cooed to room temperature, 15-20 minutes.
  • To serve, spoon sauce over cheesecake. (Serve remaining sauce on in dividual slices.).

Nutrition Facts : Calories 9638.1, Fat 701.8, SaturatedFat 345.9, Cholesterol 2200.4, Sodium 5824.5, Carbohydrate 707.5, Fiber 26.2, Sugar 585.6, Protein 107.8

PHILADELPHIA® 3-STEP® CARAMEL PECAN CHEESECAKE



PHILADELPHIA® 3-STEP® Caramel Pecan Cheesecake image

This dessert is sure to be a favorite of the cheesecake lovers in your house. And the caramel lovers. And the pecan lovers....

Provided by My Food and Family

Categories     Recipes

Time 4h25m

Yield Makes 8 servings.

Number Of Ingredients 8

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
20 KRAFT Caramels
2 Tbsp. milk
1/2 cup PLANTERS Chopped Pecans
1 ready-to-use graham cracker crumb crust (6 oz.)

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.

Nutrition Facts : Calories 510, Fat 33 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 115 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

NO-BAKE CARAMEL-PECAN PIE CHEESECAKE



No-Bake Caramel-Pecan Pie Cheesecake image

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 8 servings

Number Of Ingredients 7

20 KRAFT Caramels, divided
1 cup plus 3 Tbsp. milk, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cups (about 2/3 of 8-oz. tub) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use pecan pie crust (6 oz.)
1 cup pecan pieces, toasted

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.

Nutrition Facts : Calories 500, Fat 33 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

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From simplystacie.net


PUMPKIN PECAN CHEESECAKE WITH CARAMEL SAUCE - SAVOR THE BEST
2022-04-30 Stop the mixer and add the pumpkin puree then stir in the cream and the spices. Beat on medium speed for 1 minute until well incorporated. Break the eggs into a dish and whisk to break them up, being careful to not create bubbles. With the mixer set on the lowest speed, pour 1/4 of the eggs into the cream cheese mixture.
From savorthebest.com


PECAN AND SALTED CARAMEL CHEESECAKE - GREATIST
2021-09-24 Heat the oven to 325ºF and arrange a rack in the middle. Butter the bottom and sides of a 9-inch springform pan; set aside. Mix together the graham cracker crumbs, butter, and sugar in a …
From greatist.com


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