Caramel Pecan Cheesecake Pie

Pecan Pie Cheesecake has a crunchy pecan crust a velvety brown sugar cheesecake layer and is topped with gooey caramel and toasted pecans.

Caramel pecan cheesecake pie. Creamy rich and delicious. Its a snap to make. The caramel sauce is made with butter sugar heavy cream vanilla cinnamon and a splash of corn that simmers on the stove to thicken then we stir in loads of pecans.

First make the cheesecake crust. Bake 35-40 minutes or until lightly browned loosely cover edges with foil after 20 minutes if pie. This rich and creamy Caramel Cheesecake.

Sometimes though actually baking the cheesecake. Lightly grease an 8-inch square baking pan and line it with parchment paper. Heat butter and brown sugar over low heat in a nonstick skillet until smooth and bubbly whisking frequently.

Combine 1 cup of the caramel sauce. Pour slowly over pecans. We love indulgent dessert during the holiday season like Pumpkin Crunch Cake Apple Crumble Pie and our Chocolate Mousse Cake.

In a small bowl whisk remaining eggs. Bake them for 7 to 10 minutes or until just fragrant. Cook until bubbly then stir in the toasted pecans.

Soft consistent yes caloric but tasty and nutty this pecan cheesecake. To make the topping preheat the oven to 325F and spread the pecans on a rimmed baking sheet. Finally we pour the pecan caramel sauce all over our cheesecake to make Pecan Pie Cheesecake.