Easy Caramel Pecan Cheesecake

84  Ratings
  • 15 min prep
  • 4 hr 25 min total
  • Makes 8 servings.


Easy Caramel Pecan Cheesecake Recipe

Ingredients

  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • 1/2 cup sugar
  • 1/2 tsp. vanilla
  • 2 eggs
  • 20 caramels
  • 2 Tbsp. milk
  • 1/2 cup chopped pecans
  • 1 HONEY MAID Graham Pie Crust (6 oz.)

Instructions

  • Preheat  oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
  • Melt  caramels with milk in small saucepan on low heat, stirring frequently until caramels are completely melted. Stir in pecans. Pour into crust; cover with cream cheese batter.
  • Bake  40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Let cheesecake stand at room temperature for at least 30 minutes before slicing to allow caramel layer to soften. Store leftover cheesecake in refrigerator.

Recipe Tips

Size-WiseSpecial recipes are fun to eat as part of an annual celebration. Enjoy a serving of this rich and indulgent dessert at an annual holiday celebration.

How to Soften Cream CheesePlace completely unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 30 seconds or until slightly softened.

Variation - Simple Chocolate Caramel Pecan CheesecakeMelt 1 pkg (4 oz.) semi-sweet chocolate as directed on package; cool slightly. Prepare cheesecake as directed, stirring the melted chocolate into the cream cheese batter before pouring over caramel layer in crust.

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Nutrition Information

Makes 8 servings.

Nutrition per serving:

    • Calories 510 
    • Total fat 33 g
    • Saturated fat 15 g
    • Cholesterol 115 mg
    • Sodium 410 mg
    • Carbohydrate 44 g
    • Dietary fiber 1 g
    • Total sugars 33 g
    •     Includes added sugars n/a
    • Protein 8 g
    • Vitamin A 15 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 10 %DV
    • Iron 4 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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