Caramel-Pecan Cheesecake

Caramel-Pecan Cheesecake

Whilst it seems complicated to bake, this nutty, rich and delicious pecan cheesecake recipe is a snap to make and perfect for fall!
cooking time imageCooking time - 60 mins
serves imageServes - 6
difficulty imageDifficulty - not too tricky

Ingredients

  • 1 sheet pie crust
  • 1 package cream cheese (225g/8.oz), softened
  • 150g/1 cup sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 jar caramel ice cream topping

Method

  • Preheat the oven to 180°C/350°F.
  • Line your Whatever Pan with the pie crust. Trim and flute edges.
  • In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth.
  • Spread into crust and sprinkle with pecans.
  • In a small bowl, whisk the remaining eggs and gradually whisk in caramel topping until blended.
  • Pour slowly over pecans.
  • Bake for 35-40 minutes or until lightly browned. Then leave it to cool down for 2-3 hours and serve!

Ingredients

  • 1 sheet pie crust
  • 1 package cream cheese (225g/8.oz), softened
  • 150g/1 cup sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 jar caramel ice cream topping

Method

  • Preheat the oven to 180°C/350°F.
  • Line your Whatever Pan with the pie crust. Trim and flute edges.
  • In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth.
  • Spread into crust and sprinkle with pecans.
  • In a small bowl, whisk the remaining eggs and gradually whisk in caramel topping until blended.
  • Pour slowly over pecans.
  • Bake for 35-40 minutes or until lightly browned. Then leave it to cool down for 2-3 hours and serve!

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