Caramel-Pecan Cheesecake Pie Recipe

Reviewed on Oct. 24, 2009 by minimaus

My son has to live on a gluten free diet so I leave the crust off,so he can eat it

Reviewed on Oct. 21, 2009 by KScales

We've received some inquires about the darker layer above the crust and if an ingredient was missing from the recipe. The recipe is correct as published. The darker layer is the caramel. If the correct caramel product is used, it will sink to the bottom during baking.

Taste of Home Test Kitchen

Reviewed on Oct. 20, 2009 by angel6267

I liked this pie but I could not figure out what is between the crust and cream cheese. It is not in the recipe. I rate it a 5 star

Reviewed on Oct. 17, 2009 by recipesoncomputer

It was delicious

Reviewed on Oct. 11, 2009 by wiscook

it worked fine for me, I used half very thick caramel topping and half caramel sundae syrup because that's what I had and it worked fine, I baked mine for 35 minutes, then turned off the oven for about 10 more minutes, my oven runs hot compared to these recipes, but sometimes things aren't done in the middle, so this is my compromise. I wasn't sure what you meant by topping either, sounds like a cheaper brand of topping and not syrup will have the caramel sink to the bottom. I kind of have an issue with TOH in general, in that this takes way more than 30 minutes to make. In general, your recipes, all the ingredients are prepared - pecans chopped, cream cheese softened and then you start the timer, I wish you would put your times in as if starting from scratch. Like recipes that call for chicken to be cooked, that takes 25 minutes to do. I add the time before printing for my recipe cards.

Reviewed on Jul. 29, 2009 by KScales

Since many comments have been posted about this pie, the Test Kitchen determined we needed to retest it again for clarification. It worked just fine for us, however, two things are important. 1) Use a regular 9-in. pie plate (not a foil pan, as they are smaller). 2) Use the Smuckers fat-free caramel topping. Other Smuckers products or other brands may not produce the same results.

Taste of Home Test Kitchen

Reviewed on Jul. 18, 2009 by jenbrzezinski

 do you still have this recipe?   it cannot be found on the website any more

thanks!

jen

Reviewed on Jun. 23, 2009 by HBcook

I read all the reviews and wondered the same thing about the picture vs directions - didn't make sense. I made this for Father's Day and it looked like the picture and it was SOOO good. I don't know what others did wrong. I baked it longer than noted and I used reduced fat cream cheese.

Reviewed on May. 23, 2009 by LynnDeRaimo

Pie was a total diaster, the carmel ran all over the pie in the oven etc.... yes you need a deep dish pie crust.... question regarding the nuts is it only 1/4 cups or 1 and a quarter?

Reviewed on Apr. 16, 2009 by bevncarl

But how do you get the pie to look like the picture?  The 'caramel' does not sink to the bottom.  Should part of it be poured into the crust first?  Taste great but sure didn't turn out like the picture.  It needs an extra deep pan also.  Bev in SW Ohio