A luscious dessert featuring a creamy cheesecake filling enriched with cream cheese and topped with chopped pecans and a sweet caramel ice cream topping, all housed in a flaky pie crust.
1 package dough for single-crust pie
8 ounce cream cheese
0.5 cup Sugar
4 piece Eggs
1 tsp vanilla extract
1.25 cup chopped pecans
12.25 ounce fat-free caramel ice cream topping
additional fat-free caramel ice cream topping
Preheat oven to 375°. Roll out the dough to fit into a 9-in. deep-dish pie plate or cast-iron skillet. Trim and flute edge.
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 for 35-40 minutes or until lightly browned (loosely cover edge with foil after 20 minutes if crust browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing.
If desired, garnish with additional ice cream topping.
Published on 1/3/2026