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Sandies Pecan and Caramel Cheesecake (2 Extra Servings) Recipe

Marshmallow fluff, peanut butter, and Keebler® Fudge Shoppe® Fudge Sticks cookie sandwiches between layers of rich brownie.

Prep Time: 20 min

Total Time: 3 hours, 50 min

Serves: 10

 

Ingredients

  1. 1 cup Sandies Pecan Shortbread cookies
  2. 1 Ready Crust Graham 2 Extra Servings Pie Crust
  3. 1/4 cup Sandies Pecan Shortbread cookies
  4. 3/4 cup caramel ice cream topping, divided
  5. 1 package (8 oz.) cream cheese, softened*
  6. 1 can (14 oz.) sweetened condensed milk
  7. 1 egg
  8. 2 tablespoons lemon juice
  9. 1 teaspoon vanilla
  10. 2 cups frozen non-dairy whipped topping, thawed

Directions

  1. Place 1 cup chopped KEEBLER 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.
  5. *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.