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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 Nov. 26, 2011 by yorkshiremaw
Followed instructions, running in the middle and from a pie lover was one of the worst I ever made.
Reviewed on Nov. 26, 2011 by texazgal
This was so yummy! Everyone raved about it and had to have recipe.
Reviewed on Nov. 26, 2011 by qzxd1h
This looked so good but turned out runny in the middle even though I baked until golden brown per the recipe. Did anyone else have this problem?
Reviewed on Nov. 25, 2011 by thermopolis
My pie didn't set up..followed instructions to a tee....but we ate it with a spoon..great flavor!
Reviewed on Nov. 25, 2011 by bertie because is me
This is one of the best pies I've made and always am asked for the recipe
Reviewed on Nov. 25, 2011 by denise4cat
Everyone enjoyed the flavor of this pie. Next time I will make my own crust.
Reviewed on Nov. 24, 2011 by sleepycat
I made this for Thanksgiving and not only was it easy to make it was so good! It was nice to serve something traditional with a twist.
Reviewed on Nov. 24, 2011 by ldw322
Made this today...taste really good! Reminds me of the Pecan Pie except not as sweet! Will be repeating for Christmas!!!
Reviewed on Nov. 17, 2011 by JudithRN3
this was part of our Thanksgiving last yr. (2010)-and it definately will be included again this year.added 3oz more Phila Neuchatel (LO-FAT), and used 1/2 cup eggbeaters and 2 eggs (instead of 4 eggs) . It was delic. and more healthy. and it was super easy to make!(made it Tues nite for Thanksgivingday - it sat in refrig to enhance the flavors!
this was part of our Thanksgiving last yr. (2010)-and it definately will be included again this year.
added 3oz more Phila Neuchatel (LO-FAT), and used 1/2 cup eggbeaters and 2 eggs (instead of 4 eggs) . It was delic. and more healthy. and it was super easy to make!(made it Tues nite for Thanksgivingday - it sat in refrig to enhance the flavors!
Reviewed on Nov. 17, 2011 by Coloradolime
Has anyone ever tried making this recipe in a large baking dish and cutting into bars? I've got a crowd to feed and think that might be a better way to serve it. Wondering if it would hold up the same way.
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