Caramel Pecan Cheesecake Pie
Indulge in the ultimate dessert hybrid with this Caramel Pecan Cheesecake Pie, a decadent fusion of creamy cheesecake and gooey pecan pie. This show-stopping treat starts with a tender, flaky pie crust that cradles a luscious cream cheese filling, perfectly sweetened with granulated sugar and infused with a hint of vanilla. Topped with a rich layer of caramel-coated pecans, brown sugar, and melted butter, every bite delivers the perfect harmony of creamy, nutty, and buttery flavors. Baked to golden perfection and chilled for a velvety texture, this pie is elevated further with a drizzle of caramel sauce and a sprinkle of flaky sea salt for a gourmet finish. Perfect for holidays, special occasions, or any time you want to impress, this dessert is as visually appealing as it is mouthwateringly delicious. Keywords: caramel pecan cheesecake pie, creamy cheesecake, pecan pie filling, dessert recipes, holiday desserts, caramel drizzle.
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Recipe Information
Ingredients
- 1 piece Pie crust (store-bought or homemade)
- 8 oz Cream cheese, softened
- 0.5 cup Granulated sugar
- 1 piece Large egg
- 1 tsp Vanilla extract
- 1 cup Pecans, chopped
- 0.5 cup Caramel sauce (store-bought or homemade)
- 2 tbsp Heavy cream
- 2 tbsp Butter, melted
- 0.25 cup Brown sugar
- 0.25 tsp Flaky sea salt (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Place your pie crust into a 9-inch pie pan and crimp the edges if desired.
In a mixing bowl, combine the softened cream cheese and granulated sugar. Beat until smooth and creamy using a hand or stand mixer on medium speed.
Add in the egg and vanilla extract. Mix until just combined and smooth.
Spread the cream cheese mixture evenly over the bottom of the prepared pie crust.
In a separate bowl, mix the chopped pecans, caramel sauce, heavy cream, melted butter, and brown sugar together until thoroughly combined.
Pour the pecan and caramel mixture gently over the cream cheese layer in the pie crust, spreading it evenly to cover.
Place the pie on the center rack of the preheated oven and bake for 45-50 minutes, or until the filling is set and slightly golden on top.
Remove the pie from the oven and allow it to cool to room temperature. Then refrigerate for at least 2 hours to fully set.
Before serving, optionally drizzle extra caramel sauce on top and sprinkle with flaky sea salt for garnish.
Cut into slices and serve chilled. Enjoy your luscious Caramel Pecan Cheesecake Pie!
Nutrition Facts
Calories |
4097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.4 g | 348% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 2428 mg | 106% | |
| Total Carbohydrate | 385.1 g | 140% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 223.1 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 436 mg | 34% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1023 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
