Pecan Cheesecake Pie 🥧

This pie combines the richness of creamy cheesecake with the classic, crunchy flavor of pecan pie, all drizzled with caramel.

Yields: 8 servings Prep Time: 15 minutes Cook Time: 35 minutes (+ chilling)

Ingredients

For the Crust

• Dough for a single-crust pie (for a 9-inch deep-dish pie plate).

For the Cheesecake Filling

• 1 package (8 ounces) cream cheese, softened to room temperature.
• ½ cup granulated sugar.
• 1 teaspoon vanilla extract.
• 1 large egg (reserved from the total 4 eggs).

For the Pecan and Caramel Layer

• 1 ¼ cups chopped pecans.
• 3 large eggs (the remainder of the total 4 eggs).
• 1 jar (12 ¼ ounces) caramel ice cream topping.

Instructions

1. Initial Preparation: Preheat the oven to 375 °F (190 °C). Line a 9-inch deep-dish pie plate with the crust dough; trim and crimp the edges.
2. Make the Cheesecake Filling: In a small bowl, beat the cream cheese, sugar, vanilla, and the reserved egg until the mixture is smooth. Pour this filling into the pie crust.
3. Add the Pecans: Sprinkle the chopped pecans evenly over the cheesecake filling.
4. Make the Caramel Mixture: In a separate small bowl, whisk the remaining 3 eggs. Gradually pour in the caramel topping, whisking until combined.
5. Pour and Bake: Pour the caramel mixture over the pecans and the cheesecake filling. Bake for 35 minutes or until the filling is set.
6. Cool and Serve: Let the pie cool completely. Optionally, you can drizzle more caramel over the top before slicing and serving. Cover and refrigerate any leftovers.

Taste of Home Editor's Note: If the crust begins to brown too quickly, lightly cover the edge of the pie with foil after the first 20 minutes.