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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 Dec. 26, 2011 by Tanger0578
Rave Reviews for this pie!! Sooo Good!
Reviewed on Dec. 08, 2011 by philler2
This is very delicious...we all loved it made for Thanksgiving..and planning to make again Christmas..If you like Pecan Pie and Cheescake.. this is both all wrapped up together...try it!!
Reviewed on Dec. 08, 2011 by darbri
Made for Thankgiving this year...my boys loved it! Will make every Thanksgiving along with the sratch pumpkin pie!
Reviewed on Dec. 07, 2011 by kimstwin
Easy to make, yet looks like you spent hours slaving in the kitchen. Rich tasting, yet not too sweet.
Reviewed on Dec. 05, 2011 by mrssimptom
Five stars are not enough for this one! Made it with the ice cream topping but I'm wondering if it would also work with the caramel apple dip I always seem to have onhand. Has anyone tried substituting that?
Reviewed on Nov. 28, 2011 by T-cher
This is a great recipe! I made it for Thanksgiving this year, and it was a hit with the extended family. It looks like a pecan pie until you cut into it. It tastes terrific! We gave a pie to our neighbor, and she requested the recipe so that she could make it for her family, too.
Reviewed on Nov. 28, 2011 by Cowgrl0025
Wonderful recipe! I made this for my Thanksgiving dinner and it turned out fabulous. I used a graham crust rather than a regular pie crust, as my family prefers it! It was a nice change from makng the traditional pecan pie!
Reviewed on Nov. 28, 2011 by College Hill
Delicious! Easy!!!! I am going to try a Pet Ritz pie shell this next time. I did cook the pie a little longer then suggested, as I wasn't sure how the center of the pie should be before taking it out. Any suggestions????
Reviewed on Nov. 28, 2011 by snoopyneum
To Coloradolime---I would certainly think you could do this in a 9x13 pan. I make my pumpkin pie recipe and bake in a pyrex cake pan. It comes out beautifully and is actually more healthy without the crust.
Reviewed on Nov. 27, 2011 by SunnyFL
This was such an easy recipe to make, almost foolproof! And makes such a beautiful presentation when cut. People came back for seconds, and my pie was gone in a flash, no leftovers. The cheesecake layer rises to the top, the caramel sinks to the bottom, and the pecans float to the top just like the picture. I topped with extra caramel, I used Hershey's caramel syrup, and my pie was not runny at all, just like the picture!
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