Caramel-Pecan Cheesecake Pie

Total Time

Prep: 15 min. Bake: 35 min. + chilling

Makes

8 servings

Updated: Oct. 01, 2023
In fall or any time of year, this nutty, rich and delicious pecan pie recipe is one I am proud to serve. While it seems very special, this caramel pecan cheesecake is a snap to make. —Becky Ruff, Monona, Iowa

Ingredients

  • Dough for single-crust pie
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 4 large eggs, divided use
  • 1 teaspoon vanilla extract
  • 1-1/4 cups chopped pecans
  • 1 jar (12-1/4 ounces) fat-free caramel ice cream topping
  • Additional fat-free caramel ice cream topping, optional

Directions

  1. Preheat oven to 375°. Roll out the dough to fit into a 9-in. deep-dish pie plate or cast-iron skillet. Trim and flute edge. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; sprinkle with pecans.
  2. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
  3. Bake for 35-40 minutes or until lightly browned (loosely cover edge with foil after 20 minutes if crust browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional ice cream topping.
Test Kitchen Tips
  • Get more tips for how to make cheesecake with our ultimate guide.
  • Nutrition Facts

    1 piece: 502 calories, 33g fat (11g saturated fat), 142mg cholesterol, 277mg sodium, 45g carbohydrate (26g sugars, 2g fiber), 8g protein.