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In fall or any time of year, this nutty, rich and delicious pie is one I am proud to serve. While it seems very special, it's a snap to make. —Becky Ruff, Monona, Iowa
Nutritional Facts 1 piece equals 502 calories, 33 g fat (11 g saturated fat), 142 mg cholesterol, 277 mg sodium, 45 g carbohydrate, 2 g fiber, 8 g protein.
Originally published as Caramel-Pecan Cheesecake Pie in Taste of Home October/November 2007, p33
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Reviewed on Jan. 04, 2013 by DS5208
This pie was such a hit at Thanksgiving that I decided to make it again for Christmas. I did and the results were disappointing to say the least. Neither pie set correctly--they came out unbelievably runny. Then I stumbled across a review of this recipe from jiminy97 on Feb. 03, 2012. They had the same results as my Christmas fiasco--runny pies. The only thing we did alike was make 2 at the same time. My guess is "for best results--prepare 1 pie at a time" should be added to the recipe.
Reviewed on Jan. 03, 2013 by rkirk
This recipe OMG good!!! It was a big hit for my Christmas dinner this year!! I will make this again and again!! :o)
Reviewed on Dec. 04, 2012 by nanatodaniel
this is so easy and taste awesome!!! not too sweet
Reviewed on Nov. 29, 2012 by erinrueff
I have made this 3 times since finding the recipe a little before thanksgiving. For the time invested it is delicious! Tastes like you spent forever in it. Yummy.
Reviewed on Nov. 25, 2012 by Bchristia123
Very easy recipe. The taste was excellent. Made it for friends and they loved it! I didn't use a deep dish pie crust, I used a graham cracker pie crust because its my fav with cheesecake, and pecan pie. Because I didn't use a deep dish pie crust I used less caramel than the recipe called for, maybe 2/3 of it was used. My pie still came out like the pic and maybe even better! The one problem I did have with the recipe is the timing to leave the pie in the oven. The recipe stated 35mins. But my pie was still not done in the middle so I left it for an additional 15 mins. or so and it came out perfect with the golden brown crust. YUMMY!!
Reviewed on Nov. 22, 2012 by DS5208
Quick, easy, delicious ... puzzling how the caramel/egg mixture sinks to the bottom during the baking. It was the hit of my 2012 Thanksgiving feast.
Reviewed on Nov. 18, 2012 by AlysonPaige
Do you think I can make this with a spring form pan? I dont have a pie dish...?
Reviewed on Nov. 12, 2012 by avalon3336
Everyone in my family absolutely loves this pie, and they request it every year. The first time I made it I used the wrong kind of caramel, so the layers didn't work, but it was still good. Just make sure to double check your caramel before using it. Super tasty!
Reviewed on Oct. 20, 2012 by lurky27
SO DELICIOUS! I used a frozen deep dish pie shell and baked it on a cookie sheet. Came out PERFECT.~ Theresa
SO DELICIOUS! I used a frozen deep dish pie shell and baked it on a cookie sheet. Came out PERFECT.
~ Theresa
Reviewed on Oct. 20, 2012 by MaritaK
It looked just like the picture, and tasted just as good This one is a keeper!
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