PECAN CHEESECAKE PIE RECIPES
CARAMEL-PECAN CHEESECAKE PIE RECIPE: HOW TO MAKE IT
In fall or any time of year, this nutty, rich and delicious pecan pie recipe is one I am proud to serve. While it seems very special, this caramel pecan cheesecake is a snap to make. —Becky Ruff, Monona, Iowa
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 502 calories, FatContent 33g fat (11g saturated fat), CholesterolContent 142mg cholesterol, SodiumContent 277mg sodium, CarbohydrateContent 45g carbohydrate (26g sugars, FiberContent 2g fiber), ProteinContent 8g protein.
PECAN CHEESECAKE PIE RECIPE - PILLSBURY.COM
Enjoy this amazing pecan cheesecake pie made with Pillsbury™ pie crust - a yummy fall desert!
Provided by Pillsbury Kitchens
Total Time 2 hours 10 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
- In medium bowl, beat cream cheese, 1 of the eggs, 1/2 cup of the sugar, 1 teaspoon of the vanilla and the salt with electric mixer on medium speed until smooth. Pour mixture into crust-lined plate; sprinkle evenly with chopped pecans.
- In large bowl, beat corn syrup and remaining 3 eggs, 1/4 cup sugar and 1 teaspoon vanilla with whisk. Pour mixture over pecans. Place plate on cookie sheet.
- Bake on lowest oven rack 50 to 55 minutes or until set. Cool completely on cooling rack, about 1 hour. Serve or refrigerate. Top individual servings with whipped cream and cinnamon. Store covered in refrigerator up to 2 days.
Nutrition Facts : Calories 560 , CarbohydrateContent 68 g, FatContent 5 , FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 370 mg
More about "pecan cheesecake pie recipes"
BUTTERMILK PECAN PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This is the treasured "golden oldie" that my grandmother made so often whenever we'd come to visit. Grandma grew her own pecans, and we never tired of cracking them and picking out the meat when we knew we'd be treated to her special pie! —Mildred Sherrer, Fort Worth, Texas
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 10 minutes
Category Desserts
Calories 691 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 10 minutes
Category Desserts
Calories 691 calories per serving
- Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Blend in flour, lemon juice and vanilla. Stir in buttermilk and pecans., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., Add filling. Bake until set, 55-60 minutes. Cool on a wire rack. Store in the refrigerator.
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CHEESECAKE PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
"A FRIEND gave me this recipe, and I love it so much! The secret is in the baking—I just let it barely show little bubbles on the surface before I take it out of the oven. You don't want cheesecake to bake too long."
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Reviews 4.9
Total Time 45 minutes
Category Desserts
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Reviews 4.9
Total Time 45 minutes
Category Desserts
Calories per serving
- In a bowl, combine cracker crumbs and butter. Firmly press onto the bottom and up the sides of a 9-in. pie plate. Cover and refrigerate for 30 minutes. , In a large bowl, beat the cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla and lemon zest just until blended. Pour into prepared crust. , Bake at 325° for 20-25 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla; spread carefully over pie. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Garnish with mint and lemon zest if desired. Refrigerate leftovers.
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CHEESECAKE PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
"A FRIEND gave me this recipe, and I love it so much! The secret is in the baking—I just let it barely show little bubbles on the surface before I take it out of the oven. You don't want cheesecake to bake too long."
From tasteofhome.com
Reviews 4.9
Total Time 45 minutes
Category Desserts
Calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 45 minutes
Category Desserts
Calories per serving
- In a bowl, combine cracker crumbs and butter. Firmly press onto the bottom and up the sides of a 9-in. pie plate. Cover and refrigerate for 30 minutes. , In a large bowl, beat the cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla and lemon zest just until blended. Pour into prepared crust. , Bake at 325° for 20-25 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla; spread carefully over pie. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Garnish with mint and lemon zest if desired. Refrigerate leftovers.
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