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If you've been dreaming of a light and fluffy dessert, these billowy cheesecake pies with a caramel-toffee crunch will have you floating on cloud nine.

Melissa Yarbrough, Paducah, Kentucky
Recipe by Oxmoor House July 2004

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Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
8 hrs
total:
8 hrs 20 mins
Yield:
Makes 3 pies (8 servings each)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat cream cheese at medium speed with an electric mixer until smooth. Add milk, beating until blended. Stir in chocolate morsels and toffee bits; fold in whipped topping.

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  • Melt butter in a large nonstick skillet over medium-high heat. Add pecans; cook 5 minutes or until toasted, stirring constantly. Set aside.

  • Spread 1 1/2 cups cream cheese mixture into each crust. Drizzle about 2 tablespoons caramel topping over each pie; sprinkle each pie with about 2 tablespoons toasted pecans. Spread remaining cream cheese mixture evenly over pecans. Drizzle remaining caramel topping over each pie; sprinkle with remaining toasted pecans. Cover and freeze 8 hours.

  • Tip: You can substitute a chocolate graham cracker crust for the regular graham cracker crust.

Source

Southern Living Cook-Off Cookbook

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