Only one day left! Are you prepared?! I saved the best recipe for last in my Thanksgiving series – a Caramel-Pecan Cheesecake Pie! It’s a pecan pie and caramel cheesecake in one!
Super simple – I started with a Pillsbury refrigerated pie crust but feel free to make your own if you have time. You could make your own caramel too but the jarred stuff sure makes life easier when you have a lot going on. The whole pie took about 15 minutes to throw together! So if you’re looking for a last minute treat to take to Thanksgiving or even a Thanksgiving Eve party, this is perfect!
1 jar (12-1/4 ounces) fat-free caramel ice cream topping
Line a 9-in. pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
Bake at 375F for 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 for 1 hour. Refrigerate for 4 hours or overnight before slicing.