White Bottom Caramel Cream Cheese Pecan Pie Recipe 445

Steps:

• Preheat oven to 375°. Line a 9-in. deep-dish pie plate or cast-iron skillet with crust. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; 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.

Steps:

• Preheat oven to 350 degrees. Grease and flour a 9 1/2-inch glass pie dish. Set crust in pie dish and crimp edges. Set in refrigerator to chill. White layer: Combine cream, sugar and white chocolate in a saucepan over low heat and stir until white chocolate is melted and mixture is smooth. Spread the white chocolate mixture quickly and evenly over the bottom of the chilled pie crust. Place pie crust in the freezer for 5 to 10 minutes or until set. Caramel mixture: Place caramels, 1/4 cup water and butter in a microwave-safe bowl and microwave on high, removing and stirring at 30-second intervals until caramels are melted and mixture is smooth. Set aside to cool. Cream cheese layer: In medium bowl, combine cream cheese, sugar, vanilla and egg. Blend with electric mixer, starting with low speed and increasing to high, whipping until smooth. Remove pie crust from freezer. Fold cream cheese mixture over white chocolate layer and spread evenly. Return to refrigerator to chill. Pecan filling: In a separate bowl, beat eggs, vanilla, salt and sugar, blending until well mixed. Add the melted caramel mixture and beat on high speed until well blended. Stir in pecans. Remove pie crust from refrigerator. Slowly pour caramel pecan mix over cream cheese layer, being careful not to disturb the cream cheese. Bake on cookie sheet for 30 minutes. Reduce heat to 300 and bake at least 20 minutes (up to 45 minutes) or until sides are set and center is slightly jiggly. It should set as it cools. When the edge of crust starts to brown, place a crust ring or foil around outside of crimped crust to prevent burning. Remove from oven and let cool completely. When thoroughly cooled, cover with plastic wrap and place in refrigerator for a minimum of 6 hours to thoroughly chill.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Line a 9-inch deep dish pie pan with the crust; trim and flute the edges.
• Beat cream cheese, sugar, 1 egg, and vanilla extract together in a small bowl until smooth. Spread into pie crust and sprinkle pecans on top.
• Whisk remaining eggs in a small bowl; gradually whisk in caramel topping until blended. Pour on top of cream cheese mixture.
• Bake in the preheated oven until lightly browned, 35 to 40 minutes.
• Cool on a wire rack for 1 hour. Refrigerate at least 4 hours to overnight before slicing.

Steps:

• Set oven to 375 degrees.
• In a bowl, beat together the cream cheese, 1 egg 1/2 cup sugar, salt and 1 tsp vanilla, until well blended.
• Spread into unbaked pie crust; sprinkle with chopped pecans.
• In another bowl, beat 3 eggs, corn syrup, 1/4 cup sugar and 1 tsp vanilla until well blended.
• Pour the mixture over the cream cheese and pecans (that is already in the crust).
• Place the pie on the lower rack in oven (Place the pie on a cookie sheet to prevent any spills).
• Bake for 40-45 minutes, or until center is firm.

Steps:

• In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring occasionally. Cool. , In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spoon into pastry shell. Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for 2 hours.

Steps:

• Preheat oven to 350°F
• Mix graham crumbs, granulated sugar and margarine;
• Press firmly onto bottom and up side of 9-inch pie plate; set aside.
• Spread 1/2 cup of the pecans into shallow baking pan.
• Bake 8 to 10 minutes or until lightly toasted, stirring occasionally. Cool slightly.
• Finely chop pecans; sprinkle evenly onto bottom of crust. Set aside.
• Reduce oven temperature to 325°F
• Beat cream cheese, brown sugar and vanilla in small bowl with electric mixer on medium speed until well blended.
• Add in eggs; mix just until blended.
• Pour over pecans in crust.
• Arrange remaining pecans around edge of pie.
• Bake 40 to 45 minutes or until center is almost set.
• Cool on wire rack.
• Refrigerate at least 4 hours.
• Drizzle with caramel topping just before serving.
• Store leftover cheesecake in refrigerator.