Caramel-Topped Pecan Cheese Pie – a delicious recipe with graham crackers, granulated sugar, margarine, Halves, PHILADELPHIA Cream Cheese, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Mix graham crumbs, granulated sugar and margarine; press firmly onto bottom and up side of 9-inch pie plate; set aside.
3
Spread 1/2 cup of the pecans into shallow baking pan.
4
Bake 8 to 10 minutes or until lightly toasted, stirring occasionally.
5
Cool slightly.
6
Finely chop pecans; sprinkle evenly onto bottom of crust.
7
Set aside.
8
Reduce oven temperature to 325F.
9
Beat cream cheese, brown sugar and vanilla in small bowl with electric mixer on medium speed until well blended.
10
Add in eggs; mix just until blended.
11
Pour over pecans in crust.
12
Arrange remaining pecans around edge of pie.
13
Bake 40 to 45 minutes or until center is almost set.
14
Cool on wire rack.
15
Refrigerate at least 4 hours.
16
Drizzle with caramel topping just before serving.
17
Store leftover cheesecake in refrigerator.
1542
kcal
Calories
125
g
Fat
58
g
Carbs
57
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 9 whole graham crackers, finely crushed, 1/4 cup granulated sugar, 1/3 cup margarine or butter, melted, 1 cup PLANTERS Pecan Halves, divided, and more.
Yes, Caramel-Topped Pecan Cheese Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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