Two classic desserts join forces in these irresistible pecan pie cheesecake bars.
Caramel Pecan Pie
Made with just a handful of ingredients, these pies come together in no time and are perfect for holiday gatherings.
Recipe Summary Caramel Pecan Pie
Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream.Ingredients | Mini Pecan Pie Cheesecake
1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
¼ cup butter
¼ cup milk
¾ cup white sugar
3 eggs
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup pecan halves
Directions
Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.
Info | Mini Pecan Pie Cheesecake
prep:
30 mins
cook:
50 mins
total:
1 hr 20 mins
Servings:
8
Yield:
1 9-inch pie
