This caramel cheesecake pecan pie is one you’re sure to make room for no matter how stuffed you get at your Thanksgiving dinner. The smooth and creamy cheesecake filling forms a nice contrast in texture with the crunchy pecans and the graham cracker crust. As this pie is served cold, the hot caramel drizzle will make this pie a true melt-in-your-mouth treat. Expect this pie to become a favorite in your house. The recipe is from Lauren of Lauren’s Latest.
Ingredients:
For the crust:
3 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup granulated sugar
For the filling:
3-8 oz. packages cream cheese, softened
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
For the top:
1 1/2 cups toasted pecan halves
2 cups good quality caramel sauce (homemade would be best)
