It was Stephanie Turchyn, our evening and overnight announcer’s turn, to do some baking this week. She made a recipe sent in by Pauline Mosiondz from Birch River, MB. Pauline sent me a recipe for Caramel-Pecan Cheesecake Pie! Yum!
Caramel – Pecan Cheesecake Pie
1 – 8oz. pkg. cream cheese, softened
½ cup sugar
1 tsp. vanilla
1 – 9ʺunbaked pie shell
1 ¼ cup pecans, chopped
1 cup caramel ice cream topping
Preheat oven to 350°F. 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 over pecans. Bake for 35 to 40 minutes or until lightly browned. (Loosely cover with foil after 20 minutes if pie browns too quickly.) Refrigerate for 4 hours or overnight before slicing. Refrigerate leftovers.
Pauline wrote: Watch the crust carefully so it doesn’t burn.