This caramel-pecan cheesecake pie helped me win third place at my church's annual pie baking contest. I was thrilled! Yahoo! (And the truth is...this was the first time I'd ever made this pie!) There are three categories for the contest: fruit pies, cream pies and other...which means mine was under the "other" category. Ice cream pies also fit in this category. The top one from each category are then judged again and that's how the first, second and third place winners are determined. This is always a fun time for our church. We get to know everyone a little bit better during this fun social event.
Here I am with the prizes I won: an Anchor brand pie plate, a paring knife, a non-stick oven liner, an apple pie scented candle, and a set of measuring spoons. We didn't have our camera at church, so I had Q take one as soon as we got home.
My favorite thing out of my prize bag was this set of measuring spoons. They are so cute! I love how they say smidgen, pinch and dash.:)
Okay, now for the recipe...I know you're dying to have it! It's now an award-winning recipe. It comes from Taste of Home, and it's guaranteed to be a crowd pleaser. I love it's sweet and nutty flavor--not like the super-sweet taste of regular pecan pies.
Caramel-Pecan Cheesecake Pie
1 package (8 oz.) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 unbaked pastry shell (9 inches)
1-1/4 cups chopped pecans
1 cup caramel ice cream topping
In a small mixing 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 at 375 degrees for 35-40 minutes or until lightly browned (loosely cover with foil after 20 minutes if pie browns too quickly). Cool on wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. If desired, drizzle extra caramel sauce over pie. Refrigerate leftovers.