Caramel-Pecan Cheesecake Pie Recipe

Reviewed on May. 12, 2011 by Foxylady5219

Every time I've made this recipe for family dinners, there is NEVER a piece left! I've started making two so my husband and I will have some...is even better days after being made! And it is sooooo easy to make!

Reviewed on May. 12, 2011 by thetzone666

Made this twice already, my boyfriend and I love it!!! Had slight issue with caramel topping and having to cook it a bit longer but it was terrific!!

Reviewed on May. 01, 2011 by Sandretzky69

Did it "by the book" It was perfect!

Reviewed on Apr. 08, 2011 by Margielou_wa

This is one I will have to try.

Reviewed on Apr. 07, 2011 by tulia

I have made this pie for every family gathering, church dinners and for special events. It is the easiest and best of all desserts! It is always the first pie plate emptied at pot-luck dinners and guests marvel at it's appearance and taste! Everyone will think you spend hours preparing it!!!

Reviewed on Mar. 27, 2011 by katykatt888

Doesn't the recipe say to put the yellow filling in first? The picture shows the caramel filling having been put in first.

Kate

Reviewed on Feb. 23, 2011 by GOODBY

I definitely will make this recipe again. It is a delicious pie, wonderful taste and texture. I have prepared and carried the pie to several gatherings. Was enjoyed by all an there were no leftovers. After reading several of the ratings, the problem may be the baking temperature used was not as printed as well as the proper chilling time. My pies always look like the picture

you show.

Reviewed on Dec. 20, 2010 by Sheila from KY

I've made this several times but have to add much more baking time to get the center cream cheese set. Also, I had to use a deep dish pie crust and still had caramel mixture left over.

But everyone loves it so I will keep making adjustments.

Reviewed on Dec. 15, 2010 by immamakay

If I could give this 7 stars I would. I love it and my friends love it even more. Great rave reviews from all that have had it.

For the one that said that the texture was like scrambled eggs, maybe the eggs weren't beaten long enough. I use an immersion blender on it and it is smooth as silk.

This will be a year round go to recipe church luncheons and at work too.

Reviewed on Dec. 11, 2010 by S.L.F.

Has anyone made this pi ahead of time and frozen it? I would like to make it for Christmas and freeze it.

Reviewed on Dec. 03, 2010 by amychristine79

Very easy directions and a simple pie but the pie was a little too eggy for me. It wasn't very appealing when I sliced it, the pie looked more like scrambled egg than a cheesecake mixture.

Reviewed on Dec. 02, 2010 by AnneSarah

I made this for a luncheon for my friends for their Birthday.

Everyone requested the recipe before they left. Rave Reviews. They could not beleive how decadent it was, in their own words. A BIG HIT. I RECCOMEND EVERYONE TRY THIS. FOLLOW THE RECIPE EXACTLY, ESPECIALLY THE LOW FAT CARMEL SAUCE. AMAZING

Reviewed on Dec. 01, 2010 by annienguy

This is a good recipe, would absolutely make it again. I only see a very thin layer of the caramel. Must not used enough.

Reviewed on Nov. 28, 2010 by jalt426

turned out great...great alternative to traditional holiday pies!!

Reviewed on Nov. 27, 2010 by gonellya2

This was very bland and didn't have enought cream cheese, would not make it again

Reviewed on Nov. 27, 2010 by Pshortsleeves

I have made this receipe 3 times so far. It is so easy to make and taste amazing!

Reviewed on Nov. 27, 2010 by Teri46219

After one bite, family members were raving "Awesome!" and "Wonderful!" and "Delicious"! The only negative thing I can say is that I only made one pie, instead of two, to take to Thanksgiving dinner. Next time I'll know. ;) A huge thanks to whoever created this recipe - it's now added to our ever-growing "must-haves" for family gatherings. Super simple - simply delicious!

Reviewed on Nov. 26, 2010 by jayla50

I used a premade frozen deep dish pie crust. Then I followed the recipe exactly. It was perfect. Everyone raved about it and wanted the recipe.

Reviewed on Nov. 25, 2010 by joy cooking

I used Mrs. Richardson's butterscotch caramel topping (full-fat) and it was fabulous. It was a definite favorite over the pumpkin and sweet potato pies. I also used low-fat cream cheese which worked very well. Happy Thanksgiving!

Reviewed on Nov. 25, 2010 by mecheng

I made this pie for Thanksgiving and it was marvelous. Very simple and delicious. I was afraid it would be too sweet, but it had a perfect balance of flavor. I followed the recipe exactly, baked it the night before, and refrigerated it overnight. It came out just like the picture. I am a high school teacher and every year our guidance department has an evening event to help encourage students to pursue post-secondary educational opportunities. We all bake pies for the students and parents to enjoy. I always have difficult time deciding what to make, but this year it will be easy. This pie is great and I am sure it will be a hit.

Reviewed on Nov. 22, 2010 by JDSH

I have only been able to find the regular caramel topping, not the fat-free. Does anyone know if it will still work or should I keep looking?

Reviewed on Nov. 20, 2010 by hjws

This is an excellent pie! I made two, one for my family and one to share and everyone loved it!! I plan to make one for Thanksgiving too!

Reviewed on Nov. 19, 2010 by khuser

Pretty darn good--making more now as I type!! Very good and extremely easy to make!! If it's not easy and good, I don't make it twice.

Reviewed on Nov. 17, 2010 by darkrem

made this for my birthday very good would make again I made my own crust of butter and flour excellent

Reviewed on Nov. 17, 2010 by wtkatie

I loved the ease in which this dessert came together. I made one for my neighbor and one to share with my teaching colleagues. They loved it. I expect it to be on a few of their Thanksgiving menus. I also made the double-pastry pie crust recipe from the website for this recipe.

Reviewed on Nov. 14, 2010 by margectoo

I made EXACTLY as recipe written. NO substititions! Smuckers in a JAR not a bottle. The dark layer is the caramel, it separates from egg mix and goes to bottom. It was Deeelicious!And a deep dish IS advized.

Reviewed on Nov. 14, 2010 by recipesoncomputer

Tried it, it was delicious, will make again.

Reviewed on Nov. 14, 2010 by life2christ27

Excellent!!! Super easy and delicious. My husband loved this recipe. I will definitely make this again!

Reviewed on Nov. 14, 2010 by rkoenig

I would love to make this recipe, and I have some questions before I do. Since I'm diabetic and am appointed to make diabetic desserts for family gatherings, has anyone tried using Splenda for the sugar? And does Smucker's come out with a fat-free, sugar-free caramel sauce? I've seencaramel sauce in squeezable bottles, but don't know if Smucker's makes one in a jar.

Reviewed on Nov. 01, 2010 by smith4521

I made this pie for our family reunion last week. It went like crazy! My sons girlfriend asked me to make one just for her the minute we got home. I have had so many requests for this recipe since then. This pie will definitely be on the Thanksgiving menu!

Reviewed on Oct. 25, 2010 by LizCav

Mine didn't turn out like the picture. I used Smuckers Low Fat Caramel Sundae Topping... the only thing that I can think of is that the topping I used came in a squeeze bottle and not in a glass jar? Either way, tasted AMAZING! Only thing I didn't like, is that I couldn't eat a whole slice... it was too sweet for me. But, on the other hand, I rarely eat sweets, so maybe it is just because I'm not used to all that sugar. Either way, next time I will make it with caramel in a jar, instead of the squeeze bottle.

Reviewed on Oct. 17, 2010 by koenica1

This recipe is a keeper. Everyone that tried it said I could make this for every get-together we have! I have used the lower fat cream cheese and it was just as good!

Reviewed on Sep. 01, 2010 by STENE

It is super easy and so good! At first I was nervous too because of the layers, but after refrigeration it is perfect!

Reviewed on Apr. 28, 2010 by kissca

This recipe was good thought I would try this because of the caramel but it remind me of a pie I make which is a cream cheese pecan pie. The recipe was easy to follow, I would make it again.

Reviewed on Apr. 24, 2010 by clemmentine11

would give this 10 stars if I could. have made this 2 times and both were gone ASAP. I to was wondering about the layers, but decided to go with it, sure glad I did. just followed directions. looked just like the photo. it's definitely a keeper . well worth all the calories.

Reviewed on Apr. 16, 2010 by juicyfruit007

Very yummy. I made this recipe from the cookbook and didn't see these reviews online until after making it. So, I used the squeezable container of Smuckers Sundae Topping (cookbook recipe doesn't specify the topping in a jar). Turned out with a gooey caramel layer under the pecans, on top of the cheesecake, instead of at the bottom like the picture shows, and like they say will happen if you use the correct product. It was still yummy! I'm only giving it four stars though because I wasn't blown away and because of the confusion.

Reviewed on Feb. 28, 2010 by babydollkeel

This is by far the best and easiest pie to make my whole family loves it,try freezing it for an hour and it is better as a frozen desert.

Reviewed on Feb. 26, 2010 by bertie because is me

This is excellent for the past two X-Mas it is requested

Reviewed on Feb. 26, 2010 by carder

My husband loves Pecan pie, Cheese cake and Caramel so this receipe had everything in it. I followed the directions and it came out perfect. Just like the picture with 3 layers.

I made it for our 48th anniversary. He couldn"t wait the 4 hours for cooling and ate it after 3. It was still perfect. I will make it again. I think it was better than 5 stars.

Sandy

Reviewed on Dec. 27, 2009 by kcarrlcsw

I have made this pie two times now and both times it is a HUGE success!! There are no leftovers and everyone raves about the taste. For such a quick and simple recipe there is an awful lot of praise! This recipe is a definite keeper!

Reviewed on Nov. 23, 2009 by scarlettd

This is soooo easy! I make one apiece for all my brothers, for the Holidays, they love it!!

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

Reviewed on Apr. 03, 2009 by STAZ

Yes, use the thinner brand of topping for this cheesecake. After publishing the recipe we have found that the viscosity of the topping will make a big difference.

STAZ

Reviewed on Mar. 16, 2009 by lisa53202

I made two of these this past weekend and everyone loved them. I used Smucker's Caramel Topping in the 12-oz. jar, not the Sundae Syrup in the pourable bottle. The 12-oz. jar is approximately one cup of caramel.

Reviewed on Feb. 21, 2009 by 8monkeys

Does this recipe need a deep dish pie crust? I had enough filling left over to make another pie. I used Smuckers Caramel flavored Sundae Syrup which is used for ice cream. It was very thin. Is this the wrong kind of topping? What kind should I use? I think my pie is going to come out soupy also like the other reviewer's did. Thank for your help. Dragonlady.

Reviewed on Feb. 06, 2009 by mmom3

Re: Caramel-Pecan Cheesecake Pie

This recipe was easy to make. The combination of flavors was wonderful. Thanks for the recipe.

Wendy

Reviewed on Feb. 03, 2009 by averypaula

I've tried this recipe twice and the caramel topping doesn't not harden and my pie comes out soupy. Could someone please help? If you know what I am doing wrong please email me and let me know. I would greatly appreciate it. avery.paula@yahoo.com

Reviewed on Nov. 19, 2008 by res0ha9p

I have made this pie a few times and my family loves it, even my grandma who never likes anything I make! I love pecan pie but think that it is just too rich. This is the perfect compromise, though I probably consume more calories this way but it is well worth it!

Thanks for sharing it!

Crystal

Reviewed on Nov. 15, 2008 by Chai-Chick

Wow!!!! This is an awesome pie! I made it for a church pie contest and won FIRST! Everyone thought it was amazing and would never believe that it was so quick and easy. Thanks for an awesome recipe! This is definitely a keeper.

Reviewed on Jun. 09, 2008 by Rgrandisle

Picture shows a brown layer between crust and cream cheese - not in recipe. Make pie, cooked for 40 mins, cooled, refrigerated over night - still mushy in center. Baked for an additional 30 mins, cooled, refrigerated overnight - better but not right.

Reviewed on Jan. 25, 2008 by Rebecca_WV_40

I'm guessing the caramel sinks creating the 3-layer look.

Reviewed on Jan. 25, 2008 by ansimmons

Reviewed on Jan. 01, 2008 by misspatty1

 Thanks for this recipe. It does look quick and easy. But are my eyes playing tricks or are there three layers to the cake in the picture? LOL       Miss Patty