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sandies pecan and caramel cheesecake

miffed13 avatar
Recipe by
LINDA BAILEY
@miffed13
STERLING HEIGHTS, MI

This pie is simply irresistible--it starts with chopped shortbread cookies, a drizzle of caramel sauce, a layer of cheesecake filling and then tops it all with whipped topping and more caramel sauce.

yield 10 serving(s)
prep time 20 Min
cook time 3 Hr 30 Min
method Bake

Ingredients For sandies pecan and caramel cheesecake

  • 1 1/4 c
    pecan shortbread cookies
  • 1
    graham 2 extra servings pie crust
  • 3/4 c
    caramel ice cream topping, divided
  • (1) 8oz pkg
    cream cheese, softened
  • (1) 14oz can
    sweetened condensed milk
  • 1
    egg
  • 2 Tbsp
    lemon juice
  • 1 tsp
    vanilla
  • 2 c
    frozen non-dairy whipped topping, thawed

How To Make sandies pecan and caramel cheesecake

  • 1
    Place 1 cup chopped PECAN SANDIES cookies in Graham crust. Drizzle with 1/2 cup of ice cream topping. Set aside. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk. Add egg, lemon juice and vanilla.
  • 2
    Beat until just combined. Pour over cookies in crust. Bake at 300°F for 30 to 35 minutes or until almost set. Cool on wire rack for 1 hour. Refrigerate at least 2 hours. Spoon or pipe whipped topping on top. Drizzle with remaining 1/4 cup ice cream topping. Sprinkle with 1/4 cup crushed cookies. Store in refrigerator.
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