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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 Oct. 11, 2012 by cooky700
absolutely delicious.
Reviewed on Oct. 10, 2012 by brennac70
Oops didn't realize I'd already rated this.
This is soo quick & easy my 8yr old can make it. Took it to a family gathering everyone raved about it and I had to share the recipe!!!!! Will NEVER make a traditional pecan pie again!!!
Reviewed on Oct. 08, 2012 by brennac70
Absolutely the easiest desert to make, my 8yr old could do it, also so delicious that I will NEVER make the standard pecan pie again. Took it to a fall hayride and everyone wanted the recipe!!!! SOOO glad I tried this one:)
Reviewed on Aug. 23, 2012 by carolynn scoffield
This is East to make and the taste is DEVINE!
Reviewed on Mar. 15, 2012 by MaryTherese
<p>This pie is extremely tasty, but a bit too sweet for me. My family loved it. My only complaint was that it was a bit watery. Maybe it's just me. :)</p>
Reviewed on Feb. 03, 2012 by jiminy97
My pie did not turn out as expected, was very disappointed. I've gone over the recipe many times as I was sure it was something I did wrong, but I just can't figure out what it was. I made 2 of these pies for Christmas and had to throw them both away. I read the reviews and the caramel sauce is supposed to sink to the bottom, but how does sauce with 3 eggs in it sink? It turned out like terrible caramel scrambled eggs on top. I've baked before and really can't figure out how everyone else can make it come out right, but mine was so terrible we couldn't eat it!
Reviewed on Jan. 16, 2012 by niesgirl
Zowie, this is one amazing combo pie. Delightful.
Reviewed on Jan. 05, 2012 by kookiebaker74
I used a deep dish frozen pie shell and baked it for 45 minutes, it came out perfect. Everyone loved it! Note: For my first try I used a regular sized pie shell and only 2/3 of the topping would fit, but it still came out great with compliments.
Reviewed on Jan. 02, 2012 by Chasity24173
Excellant tasting and easy recipe! One of those where you don't realize how wonderful it is until the last bite. I did have tp add an extra 10 minutes to get the middle done. Absolutely beautiful to look at!
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