Pecan Carmel Cheesecake by Travis Hodges
Well, there’s not much of a story. I found this cheesecake recipe online one day and asked my wife to make it for me. She did! Now it’s a staple dessert during the holidays. We hope you enjoy.
– Travis Hodges, Director of Facilities
- 1 sheet refrigerated pie crust
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1-1/4 cups chopped pecans
- 1 jar (12-1/4 ounces) fat-free caramel ice cream topping
Preheat oven to 375°. Line a 9-in. deep-dish pie plate or cast iron skillet with pastry. Trim and flute edges. In a small bowl, beat 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 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 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.
1 piece: 502 calories, 33g fat (11g saturated fat), 142mg cholesterol, 277mg sodium, 45g carbohydrate (26g sugars, 2g fiber), 8g protein. Additional caramel ice cream topping, optional