Serves: 8
Total Calories: 296
Yield: 8 slices
Prep time:
Cook time:
Total time:
1. Place crust on baking sheet. Spread half of filling in crust. Set aside.
2. In large mixing bowl beat cream cheese, sugar, lemon juice and vanilla on medium speed of electric mixer until fluffy. Add eggs, one at a time, mixing until just combined after each addition. Gently spread over filling in crust.
3. Bake on baking sheet at 350°F for 30 to 35 minutes or until center is almost set. Cool for 1 hour.
4. Refrigerate at least 3 hours. Spread with remaining pie filling. Drizzle with ice cream topping. Garnish with pecans. Store in refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
**NOTE: To toast pecans, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.
This Caramel Apple Cheesecake Pie recipe is from the The DVO.com Cookbook Cookbook. Download this Cookbook today.
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