Caramel Pecan Pie Cheesecake

Prep time: 15 min

Cook time: 35 min

Servings: 8

Yield: 8 servings

Description

For your next Thanksgiving, give this caramel-filled, pecan pie-cheesecake mashup a try; your guests will be asking for the recipe!

• 1 (9 inch) unbaked deep dish pie crust

• 1 (8 ounce) package cream cheese, softened

• 1/2 cup white sugar

• 4 eggs, divided

• 1 teaspoon vanilla extract

• 1 1/4 cups chopped pecans

• 1 (12 ounce) jar caramel ice cream topping

1 Preheat the oven to 375 degrees F (190 degrees C).

2 Line a 9-inch deep dish pie pan with the crust; trim and flute the edges.

3 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.

4 Whisk remaining eggs in a small bowl; gradually whisk in caramel topping until blended. Pour on top of cream cheese mixture.

5 Bake in the preheated oven until lightly browned, 35 to 40 minutes.

6 Cool on a wire rack for 1 hour. Refrigerate at least 4 hours to overnight before slicing.