Light Chocolate Cheesecake Pie with Caramel Topping
Light Chocolate Cheesecake Pie recipe
Yield
1 piePrep
15 minCook
20 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
softened |
|
| 1 | cup |
powdered sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
semi-sweet chocolate
semi-sweet chips, melted, null, null |
*
|
| 2 | cups |
whipped topping, prepared
thawed |
|
| 1 | each |
pie shell (9 inch)
deep dish |
|
| ½ | cup |
caramel topping
|
* |
| ½ | cup |
pecan halves
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
softened |
|
| 237 | ml |
powdered sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
semi-sweet chocolate
semi-sweet chips, melted, null, null |
*
|
| 473 | ml |
whipped topping, prepared
thawed |
|
| 1 | each |
pie shell (9 inch)
deep dish |
|
| 118 | ml |
caramel topping
|
* |
| 118 | ml |
pecan halves
toasted |
|
Directions
Combine cream cheese, powdered sugar and vanilla.
Stir in melted chocolate chips.
Mix well. Fold in whipped topping.
Spoon cream cheese mixture into pie crust. Spread caramel topping evenly over top of pie.
Arrange pecan halves on top.
Chill a few hours before serving.
