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Pecan Caramel Cheesecake Pie

Ingredients

  • 1 sheet refrigerated pie pastry
  • 1 8 oz. package cream cheese, softened
  • ¾ cup of sugar
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 1 12 oz. jar caramel ice cream topping
  • ¼ tsp. salt
  • 1 ¼ cup chopped Newberry Pecans

Directions

  1. Preheat oven to 375°.
  2. Line a 9-inch pie plate with pastry.
  3. Trim and flute the edges.
  4. In a small bowl, beat cream cheese, sugar, one egg, and vanilla until smooth.
  5. Spread cream cheese mixture into pastry shell.
  6. Sprinkle with Newberry Pecans.
  7. In a small bowl, whisk remaining eggs and salt.
  8. Stir in caramel topping until blended.
  9. Pour slowly over pecans.
  10. Bake 35-50 minutes or until lightly browned.
  11. If pie browns too quickly, loosely cover edges of crust with foil after 20 minutes.
  12. Cool on a wire rack and refrigerate 4 hours or overnight before slicing.
This recipe uses our Pecan Pieces. Shop now and add a little personality to your new favorite dish!
A bag of Newberry Pecan Pieces.SHOP NOW
This recipe uses our Mammoth Pecan Halves. Shop now and add a little personality to your new favorite dish!
A bag of Newberry Mammoth Pecan Halves.SHOP NOW
This recipe uses our Large Pecan Halves. Shop now and add a little personality to your new favorite dish!
A bag of Newberry Large Pecan Halves.SHOP NOW
Shop now and add a little personality to your new favorite dish!
Three bags of Newberry Pecans. The left is a bag of pecan pieces, the center is Large Mammoth Pecan halves, and the right is Large Pecan Halves.SHOP NOW
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