Caramel Pecan Cheesecake Food

CARAMEL-PECAN CHEESECAKE PIE

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.

CARAMEL PECAN CHEESECAKE TRIFLE

Steps:

• COMBINE PHILADELPHIA Cream Cheese and sugar in a large bowl until smooth, fold in COOL WHIP Whipped Topping.
• CRUSH graham crackers. Melt butter and stir into graham cracker crumbs until combined.
• ADD a heaping teaspoon of graham cracker crumbs to the bottom of 15 (4-oz.) wine goblets, pat down with Tart Shaper or back of spoon.
• ADD Cheesecake mixture to a re-sealable bag and squeeze into the container.
• PLACE in refrigerator at least 3 hours to chill.
• BEFORE serving, unwrap caramels and place in small saucepan. Add water and stir until caramels are completely melted and smooth. Pour caramel into a plastic squeeze bottle. You can also spoon it on if you like.
• CHOP pecans. Drizzle cheesecake with caramel sauce and sprinkle with pecans.
• STORE leftovers in refrigerator.

CARAMEL PECAN CHEESECAKE

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.

CARAMEL PECAN CHEESECAKE

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.

PHILADELPHIA CARAMEL-PECAN CHEESECAKE

Steps:

• Heat oven to 325°F.
• Chop 1/2 cup nuts finely; mix with wafer crumbs and butter. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 45 min. or until center is almost set. Cool. Refrigerate 4 hours.
• Drizzle with caramel topping; sprinkle with remaining nuts.

CARAMEL-PECAN CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix graham crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
• Microwave caramels and milk in small microwaveable bowl on HIGH 2 to 2-1/2 min. or until caramels are completely melted, stirring after each minute. Stir in nuts. Reserve 1/2 cup caramel mixture for topping; drizzle remaining caramel mixture over bottom of crust. Refrigerate 10 min.
• Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
• Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
• Top with reserved caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake.

CARAMEL PECAN PIE CHEESECAKE

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.

CARAMEL PECAN CHEESECAKE

Steps:

• Mix crumbs, 1/2 cup pecans, granulated sugar and butter.
• Line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan.
• Bake at 350 degrees for 10 minutes.
• Beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended.
• Mixture will be pretty thick.
• Add sour cream; mix well.
• Add eggs, one at a time, mixing on low speed after each addition just until blended.
• Place 36 caramels and 1 tablespoon water in microwavable bowl.
• Microwave on high 1 minute or until caramels are completely melted when stirred.
• Add melted caramels to cream cheese batter; stir until well blended.
• The caramel will become kind of stringy through the batter as the caramels cool.
• Pour over crust.
• Bake at 350 degrees for 40 minutes or until center is almost set.
• Sprinkle cheesecake with remaining 1/2 cup pecans.
• Refrigerate 4 hours or overnight.
• ****The recipe calls for melting the remaining caramels and 1 Tbsp of water and drizzling over it, but I did this when I made it and found that the caramel immediately cools and becomes very very sticky.
• I think next time I make it, I will use some caramel ice cream topping to drizzle on top instead.

PHILADELPHIA® 3-STEP® CARAMEL PECAN CHEESECAKE

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.

CHOCOLATE CARAMEL PECAN CHEESECAKE RECIPE

Steps:

• Mix cream cheese, softened, sugar, vanilla and eggs.
• Add chocolate chips, set aside.
• Melt 20 Kraft caramels with milk in saucepan on low heat, stirring frequently until smooth.
• Stir in chopped pecans.
• Pour over bottom of ready to use chocolate graham cracker crumb crust.
• Pour batter over caramel mixture.
• Bake at 350 degrees for 40 minutes or until center is almost set.
• Refrigerate at least three hours.
• Garnish as desired.

CARAMEL-PECAN CHEESECAKE BITES

Steps:

• Heat oven to 325°F.
• Reserve 24 pecan halves for later use. Finely chop remaining nuts; place in medium bowl. Add graham crumbs, butter and 1 Tbsp. sugar; mix well. Press onto bottoms of 24 paper-lined mini muffin cups, adding about 1/2 Tbsp. crumb mixture to each cup.
• Beat cream cheese and remaining sugar in small bowl with mixer until blended. Add egg; beat just until blended. Spoon over crusts, adding about 1 Tbsp. batter to each cup.
• Bake 12 to 14 min. or until centers of cheesecakes are almost set. Cool completely.
• Refrigerate 1 hour.
• Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Drizzle about 1/2 tsp. caramel sauce over each cheesecake. Top with reserved nuts.

PECAN CARAMEL CHEESECAKE

Steps:

• Preheat over to 350. In a medium bowl mix the crust ingredients (graham cracker crumbs, butter, sugar) until thouroughly combined. Press the mixture into the bottom of a 9-inch springform pan.
• For the cheesecake, mix the cream cheese and sugar until well incorporated. Add the eggs one at a time, and mix completely after each addition. Add the vanilla extract and mix until blended.
• Pour the cheesecake mixture into the pan. Bake until ready (about 40 minutes). Let cool completely.
• For the caramel, combine the sugar and 1 tablespoon of water in a small saucepan. Place over medium-high heat and bring to a boil. Let boil until amber in color. Immediately add the butter and stir to incorporate. Remove from heat, add the heavy cream, and mix well. Let cool to room temperature.
• Pour the caramel over the cheesecake and scatter the pecan and sea salt over the top.

KATHY'S CARAMEL PECAN CHEESECAKE

Steps:

• Preheat your oven to 300°F.
• In the bottom of a 9 inch springform pan, mix together the graham cracker crumbs and brown sugar. Stir in the butter and press down to form a crust.
• Melt about half of the caramels and half of a can of sweetened condensed milk until it is smooth and creamy. Pour caramel over graham cracker crust and sprinkle with chopped pecans. Bake for 15 minutes, then set aside.
• In your mixer, beat cream cheese until it is smooth and creamy. Add the second can of sweetened condensed milk and beat until incorporated.
• Add the eggs, one at a time, mixing until full combined after each. Don't over mix at this point, you don't want to whip too much air into the mix. Stir in the vanilla and pour cheesecake over prepared crust.
• Bake for about an hour or until the middle is just set. Cool at room temperature for about an hour and then chill completely.
• Before serving, melt together the remaining caramels and sweetened condensed milk until creamy. Pat the top of the cheesecake dry if there is any condensation, then spread melted caramel over the cheesecake. Garnish with whole pecans.
• Store cheesecake and any leftover in the refrigerator.

CARAMEL PECAN TURTLE CHEESECAKE RECIPE (THE CHEESECAKE FACTORY COPYCAT)

Steps:

• Preheat your oven at 300 degrees F. grease a 9-inch springform cake tin with cooking spray.
• Sift together cocoa powder and flour. Set aside.
• In a mixing bowl, beat together eggs and sugar for 5 to 7 minutes until pale.
• Add the unsalted butter and vanilla extract. Continue beating.
• Fold in the flour and pecans into the wet mixture until evenly incorporated.
• Pour the crust mixture in a 9-inch round pan. Spread evenly.
• Bake for 20 minutes. Set aside to cool.
• In a mixing bowl attached to a hand mixer, add cream cheese, yogurt, and sugar. Cream for 8 to 10 minutes until pale and sugar has dissolved.
• Add the eggs and vanilla extract. Continue creaming. Set aside.
• Cover the outsides of the 9-inch round pan with aluminum foil, then pour in the filling.
• Pour the caramel and chocolate on top of the cheesecake filling. Swirl until evenly incorporated.
• Place the 9-inch pan inside a bigger pan. Fill the external pan with warm water up to about halfway up the sides of the 9-inch pan.
• Bake the cheesecake for roughly 35 minutes, or until a cake tester comes out clean.
• Set aside on cooling racks (away from the water) and allow to cool down completely while still in the springform tin.
• Transfer the prepared chocolate ganache into a tipped piping bag and keep chilled until just enough to be piped, but not firm.
• Remove the springform tin once the cheesecake is cool.
• Drizzle the cheesecake with the chocolate and caramel sauces. Top with pecans.
• Pipe swirls of chilled chocolate ganache on top of the cheesecake, roughly 1-inch apart from each other. Then, refrigerate until ready to serve.
• Portion your cake, then serve and enjoy!

PUMPKIN PECAN CHEESECAKE WITH CARAMEL SAUCE

Steps:

• Adjust the oven rack to lower-middle position and heat the oven to 350°F.
• Coat the inside rim of a large 10-inch springform pan with butter. Cut a 3-1/2 inch strip of parchment paper to line the inside edge of the pan forming a collar that extends past the top of the pan. Spray the paper and the pan bottom with oil spray.
• Place the cookies in a food processor and pulse until they break into fine crumbs. Add the butter over the top and pulse to combine.
• Tip the mixture into the prepared pan and press against the bottom of the pan. Transfer to the oven and bake for 10 minutes, then remove and cool on a wire rack.
• Reduce the oven temperature to 325°F.
• Bring a pot of water to a simmer. You will use this for a water bath.
• Add the cream cheese to a mixing bowl and beat on medium speed for 1 minute to break up the cream cheese. (You can use a stand mixer or a handheld mixer).
• Stop the motor and scrape down the sides. Add the sugar to the cream cheese and mix on low speed until blended together about 1 minute. Stop the mixer and scrape the bowl, then add the vanilla. Beat on medium speed until creamy, about 3 minutes. Be sure to stop the mixer at least twice during this time to scrape down the bottom and sides of the bowl.
• 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. Mix until the eggs are well incorporated. Scrape down the sides and bottom of the bowl. Continue adding, mixing and scraping the bowl with the remaining eggs. Mix the eggs just until they are well blended. Keep the mixer speed on low to prevent incorporating air into the batter.
• In order to make the springform pan leak-proof, set the pan into an oven-proof bag. You can use either a large turkey bag or a crockpot liner. Roll the excess of the bag up so it comes to the edge of the springform pan and tie it with a twisty to secure it.
• Pour the cheesecake batter into the crust, smoothing out the top. Set the springform pan into a larger pan such as a roasting pan and transfer to the middle rack of the oven.
• Carefully, pour the hot water into the larger pan so the water reaches halfway up the side of the springform pan.
• Bake the cheesecake for 60 to 75 minutes or until the center of the cheesecake is slightly wobbly. If you have an instant-read thermometer it should read 145-150°F.
• Remove the pan from the oven and let the cheesecake cool in the pan of hot water. When the water has cooled transfer the springform pan to a wire rack to finish cooling, then drape with plastic wrap and place in the refrigerator for at least 6 hours. Overnight is best.
• Transfer the cheesecake to the work surface, unsnap the hinge on the side of the pan and lift off the rim of the pan. Gently peel away the parchment paper around the side of the cake.
• To transfer the cake to a cake plate or pedestal, use a large cake lifter or a long, thin knife to slide between the metal pan bottom and the cake, working it loose as you turn the cake. A turntable is very useful here. Use the cake lifter or a wide spatula to lift the cake onto the serving plate.
• When ready to serve, spread 1 cup of salted caramel sauce over the top of the cake and sprinkle with the toasted chopped pecans and whole pecans.
• Slice the cake with a thin knife dipped into hot water.

CARAMEL PECAN CHEESECAKE

Steps:

• Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the side 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 2 tablespoons 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 side of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.

EASY CARAMEL PECAN CHEESECAKE

Steps:

• Preheat the oven to 350°F. Lightly spray a 9-inch spring-form pan with nonstick cooking spray.
• In a medium bowl, combine the crushed graham crackers, pecans, and butter. Stir well. Pour the mixture evenly into the bottom of the spring-form pan and press firmly to create a crust.
• In the bowl of a stand mixer (or with a bowl and hand mixer) combine the softened cream cheese, brown sugar, and vanilla until well combined. Add the eggs and mix well.
• Pour the batter onto the crust. Lightly tap the pan on the counter to get out any air bubbles.
• Bake for 40 to 50 minutes, or until the center in almost completely set. Cool and then refrigerate overnight to allow the cheesecake to firm up before serving (or at least 3 hours for those impatient folks).
• To make the topping, preheat the oven to 325°F and spread the pecans on a rimmed baking sheet. Bake them for 7 to 10 minutes or until just fragrant. In a medium saucepan, combine the butter, brown sugar, corn syrup, and heavy cream. Cook until bubbly, then stir in the toasted pecans. Cool to room temperature before pouring over the cooled cheesecake.

PECAN CARAMEL CHEESECAKE

Steps:

• Make crust:
• In a food processor grind graham crackers and pecans fine and in a bowl stir together with butter. Press mixture into bottom of a 9- by 2 1/2-inch springform pan. Chill crust 30 minutes.
• Preheat oven to 325°F.
• Make filling:
• In a bowl with an electric mixer beat cream cheese until light and fluffy. Add brown sugar gradually, beating until combined well. Beat in flour and add eggs, 1 at a time, beating well after each addition. Add sour cream, vanilla, and salt, beating until combined well.
• Pour filling into crust and bake in middle of oven 1 hour, or until edges are just set but middle trembles slightly. (Cheesecake will continue to set as it cools.) Turn off oven and cool cheesecake in oven with oven door propped open about 6 inches until cooled completely, about 2 hours.
• Make topping:
• In a dry heavy saucepan cook 1/2 cup sugar over moderately low heat until melted. Cook sugar, swirling pan, until a deep caramel. Add remaining 1/2 cup sugar and cream and simmer, stirring occasionally, until caramel dissolves. Simmer mixture, without stirring, until it registers 225°F. on a candy thermometer and remove from heat. Stir in butter and vanilla and cool to room temperature.
• Pour topping over cheesecake, spreading evenly. Arrange pecans decoratively on top and chill cheesecake, covered, overnight. Remove side of pan.

VEGAN CARAMEL PECAN CHEESECAKE (PALEO, NO-BAKE)

Steps:

• Line the bottom and sides (all the way to the top) of a 7" circular springform pan with a piece of foil.
• In the bowl of your food processor using an S-blade, pulse all the crust ingredients until it starts to come together. Depending on your food processor, this will take about 30-60 seconds. Pinch a bit of it together - it should stick together easily. You can also use a high-speed blender to make the crust but you have to scrape the sides of the container often. I thought it was much easier with a food processor.
• Firmly press down the mixture over the bottom of the prepared pan. Place in the fridge or freezer while you prepare the filling.
• Get out a high-speed blender and make sure it's large enough to fit all the ingredients. The filling yields about 5-6 cups. Add all the filling ingredients, in the order listed, and blend for about 30-60 seconds, or even longer, depending on your blender, or until totally smooth and no lumps remain.
• Pour the filling over the crust and place the cheesecake in the freezer for about 2 hours or until you think it's firm enough to put the caramel on top.
• Add all the ingredients, except for the vanilla, to a saucepan or small pot. Put in a candy thermometer if you have one.
• Bring to a boil, over medium heat, stirring frequently. Once it's come to a full boil, continue boiling for 8 - 10 minutes. Adjust the heat if you need to so that the mixture doesn't burn. I kept mine at 5 out of 9 and never had an issue with that.
• The mixture quite quickly came to 194 °F (90 °C), and then it took several minutes before it started getting hotter. Then it quickly moved to 201 °F (95 °C). You could also see a change in the mixture when that happened (but maybe you won't so don't use that as a measure of it being ready). But it will be clearly thicker than when you started. If it's still super thin, it's not ready.
• Remove from the heat and stir in the vanilla and pecans. Let cool enough so that it doesn't melt the cheesecake.
• Pour the pecan caramel evenly over the top of the cheesecake. It'll take 9-12 hours for the cheesecake the freeze solid. To defrost it, set it out at room temperature for about 30-60 minutes (will depend on how warm your kitchen is). You can also thaw it in the refrigerator overnight. It can be kept in the refrigerator for 3-4 days for a softer consistency. We loved it both ways!

PALEO VEGAN CARAMEL PECAN CHEESECAKE

Steps:

• The night before or early the same day, soak the cashews. Place them in a bowl and cover them with filtered water. If in a hurry you can soak them in hot water for 1 hour, changing the water half way through to keep warm.
• Grease a 7-inch springform pan and set aside.
• In a high powered blender or food processor, make the crust. Add the pecans, dates, and salt to the processor and blend until fully combined. This may take 1-2 minutes. It should hold together like a cookie dough ball. Add the water if needed and press into bottom of springform pan. Place it in the fridge while you make the cheesecake.
• Drain and rinse the cashews. Place them in the food processor- no need to wash it from the crust unless it's very dirty. Add in the coconut oil, maple syrup, lemon juice and salt. Blend on high until completely smooth, stopping and scrapping down the sides as needed. This may take 5-7 minutes, depending on the blender or food processor you have. Once completely smooth, pour over crust and refrigerate at least 1 hour to get firm enough for the caramel topping.
• Make the caramel. In a blender or food processor, combine the dates, nut butter, and warm water. Blend until creamy and smooth. Spread on top of the chilled cheesecake and top with pecan halves. Place back in the firdge for 4 hours to set.
• It can also be kept in the freezer, but will need to thaw a little before serving.

CHOCOLATE-CARAMEL-PECAN CHEESECAKE

Steps:

• Combine graham cracker crumbs and butter, stirring well.
• Press mixture evenly onto bottom and 1 inch up sides of a 9-inch springform pan.
• Unwrap caramels; combine with milk and heat over low heat until caramels are melted, stirring often.
• Pour over graham cracker crust; sprinkle chopped pecans evenly over caramel layer and set aside.
• Beat cream cheese at high speed until light and fluffy; gradually add sugar, mixing well.
• Add eggs, one at a time, mixing well after each one. Stir in vanilla and chocolate; beat until blended.
• Spoon over pecan layer.
• Bake at 350 degrees for 30 minutes.
• Remove from oven, and run knife around edge of pan to release sides.
• Let cool t o room temperature on a wire rack; cover and chill at least 8 hours before serving.
• Top with pecan halves and serve.

CARAMEL PECAN CHEESECAKE BARS

Steps:

• Preheat oven to 325°F
• Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
• Remove 1/2 cup of the pecans; set aside.
• Finely chop remaining pecans.
• Mix wafer crumbs, chopped pecans and butter.
• Press firmly onto bottom of prepared pan.
• Refrigerate until ready to use.
• Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
• Add sour cream, flour and vanilla; mix well.
• Add eggs, one at a time, mixing on low speed after each addition just until blended.
• Pour over crust.
• Bake 45 minute or until center is almost set.
• Cool completely.
• Place caramels in microwaveable bowl.
• Add water.
• Microwave on HIGH 1 minute or until caramels are completely melted when stirred.
• Pour over cheesecake; top with the reserved pecans.
• Melt chocolate as directed on package; drizzle over cheesecake.
• Refrigerate at least 4 hours or overnight.
• Use foil handles to remove cheesecake from pan before cutting into pieces to serve.
• Store in tightly covered container in refrigerator.

CARAMEL PECAN CHEESECAKE PIE

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.