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Sandies Pecan and Caramel Cheesecake (2 Extra Servings)

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.

Print | Nutrition Facts

Prep Time: 20 minutes

Total Time: 3 hours 50 minutes

Servings: 10


  • 1 cup Keebler® Sandies® Pecan Shortbread cookies
  • 1 Keebler® Ready Crust® Graham 2 Extra Servings Pie Crust
  • 3/4 cup caramel ice cream topping, divided
  • 1 package (8 oz.) cream cheese, softened*
  • 1 can (14 oz.) sweetened condensed milk
  • 1 egg
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 2 cups frozen non-dairy whipped topping, thawed
  • 1/4 cup Keebler® Sandies® Pecan Shortbread cookies


1. Place 1 cup choppedKEEBLER PECAN SANDIES cookies in KEEBLER READY CRUST Graham crust. Drizzle with 1/2 cup of ice cream topping. Set aside.

2. 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. Beat until just combined. Pour over cookies in crust.

3. 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.

4. 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.

*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Sandies Pecan and Caramel Cheesecake (2 Extra Servings)
Nutrition facts