Caramel-Pecan Cheesecake Pie Recipe
- 1 sheet refrigerated pie pastry
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 4 large eggs
- 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
- 1. Preheat oven to 375°. Line a 9-in. deep-dish pie plate with pastry. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
- 2. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
- 3. Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping. Yield: 6-8 servings.
Editor’s Note: This recipe was tested with Smucker’s ice cream topping.
1 piece: 502 calories, 33g fat (11g saturated fat), 142mg cholesterol, 277mg sodium, 45g carbohydrate (26g sugars, 2g fiber), 8g protein.
Reviews for Caramel-Pecan Cheesecake Pie
"This desert was absolutely delicious. Followed recipe directions and came out perfect. I made a few modifications such as used 3 eggs instead of 4. Baked at 350 degrees and baked for 35 minutes (no more ). I also used nilla wafer crust. SCRUMPTIOUS!"
"Haven't made this pie yet but was just wondering if anyone has tried making this with Salted Caramel because they were out of the Smuckers caramel topping at the store. Please Help!!!! Just want to make sure I won't ruin it."
"Very delicious and was a huge hit with the family."
"This is super delicious!"
"Regarding Andrews89: If it was eggy & lumpy, it's possible your oven runs hotter than the dial; get an oven thermometer & check the temperature settings. It's also possible you didn't beat the cheesecake mixture long enough. Check out those things & try again.(Rating is not based on having tried recipe, I just wanted to give some advice!)"
"very easy to make, looks like the picture, will make again"
"did everything just like the directions said I was extra careful to watch my time too as to not burn or over cook accidently but it just dint come out quite right the cheesecake part dint have that classic cheesecake velvety taste to it more eggy and lumpy not sure what I did wrong?"
"Excellent!! To the other reader that mentioned about the caramel layer on bottom when a cream cheese went down first. Mine ended up with a caramel layer on the bottom so, it must separate itself. It turned out looking exactly like the photo and tasted as good as it looked."
"Question: does the pie separate into layers as it bakes? The. Pix shows a caramel layer on the bottom but the directions say put the cream cheese mixture in first."
"This is a favorite when I take it to Church dinners. I make it for 2 friends on their birthdays instead of cake."
"This recipe is great! The pie smells as delicious as it tastes.. I will definitely be making this one again. I put it in a graham cracker crust, and it was off the wall. I do, however have a couple tips to the people who claim the pie was too runny or eggy. When mixing the cheese filling, make sure you beat it smooth as the instructions say. It may take quite a bit of doing, considering you are dealing with cream cheese, especially if it isnt softened completely. Make sure there are no chunks left and that it is nice and whipped. The same goes for the caramel topping. I also only used 2 and a half eggs instead of 3 in the topping mixture. let the pecans swim, but dont drown them. I didnt completely use the entire topping mixture on mine. Finally, make sure your cheesecake is completely baked to the middle, and make sure you cool and refridge the pie for the proper amount of time."
"I made this today to share with some friends and everyone loved it. The only change I made was that I substituted homemade brown sugar caramel for the store bought topping. Its the "easy caramel sauce" on the Pioneer Woman site, and it literally only takes five minutes to make. Just make sure to let it come to room temperature before letting it touch the eggs, and keep it a little on the runny side - it will thicken a bit as it comes to room temperature, and you don't want it too thick when you mix it with the eggs. The pie was great - a perfect blend of several wonderful tastes and textures. I give it five stars."
"I followed the instruction exactly as written and it was honestly the worst dessert I've ever made. I was embarrassed when I sent it with my husband for his cookout and he told me it was awful. I tried it and I threw out the entire thing (6 pieces left). I wish I could give it 0 stars."
"I made four pies for this past Thanksgiving weekend to be served with three different gatherings - husband's family, my family, and our church family. Each location this pie was an absolute hit, and everyone wanted the recipe. I saved a wee bit of time and used Marie Callender's frozen deep dish pie crusts. They worked beautifully, but do note they are 8oz crusts and not 9oz. I wasn't able to use all the caramel mixture on the pie - in fact, 3 caramel mixtures were plenty for the 4 pies. It didn't affect the taste at all. This pie was amazing. Even my non-dessert eating husband tried some and really liked it!"
"This is truly an excellent dessert, One bite and you will be hooked."
"This is a terrific recipe. I have made this numerous times for various occasions and it is always the quickest to disappear. It has consistently been great every time. Thank you so much for sharing this recipe."
"Made this for a pie contest at work - went over really well. Not as sweet as I thought it would be which suited me fine - don't like overly sweet things. Will definitely make it again."
"Amazing on every level! No need to bother with the fat free stuff! :-)"
"Does it actually HAVE to be sugar-free caramel topping or will reg. Smuckers work? I want to try it for Thanksgiving."
"This pie was such a hit at Thanksgiving that I decided to make it again for Christmas. I did and the results were disappointing to say the least. Neither pie set correctly--they came out unbelievably runny. Then I stumbled across a review of this recipe from jiminy97 on Feb. 03, 2012. They had the same results as my Christmas fiasco--runny pies. The only thing we did alike was make 2 at the same time. My guess is "for best results--prepare 1 pie at a time" should be added to the recipe."
"this is so easy and taste awesome!!! not too sweet"
"I have made this 3 times since finding the recipe a little before Thanksgiving. For the time invested it is delicious! Tastes like you spent forever in it. Yummy."
"Very easy recipe. The taste was excellent. Made it for friends and they loved it! I didn't use a deep dish pie crust, I used a graham cracker pie crust because its my fav with cheesecake, and pecan pie. Because I didn't use a deep dish pie crust I used less caramel than the recipe called for, maybe 2/3 of it was used. My pie still came out like the pic and maybe even better! The one problem I did have with the recipe is the timing to leave the pie in the oven. The recipe stated 35mins. But my pie was still not done in the middle so I left it for an additional 15 mins. or so and it came out perfect with the golden brown crust. YUMMY!!"
"Do you think I can make this with a spring form pan? I dont have a pie dish...?"
"Everyone in my family absolutely loves this pie, and they request it every year. The first time I made it I used the wrong kind of caramel, so the layers didn't work, but it was still good. Just make sure to double check your caramel before using it. Super tasty!"
"It looked just like the picture, and tasted just as good This one is a keeper!"
"Oops didn't realize I'd already rated this."
"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:)"
"This is East to make and the taste is DEVINE!"
"<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>"
"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!"
"Zowie, this is one amazing combo pie. Delightful."
"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!"
"Rave Reviews for this pie!! Sooo Good!"
"easy to make, yet looks like you spent hours slaving in the kitchen. Rich tasting, yet not too sweet."
"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?"
"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!"
"Followed instructions, running in the middle and from a pie lover was one of the worst I ever made."
"This was so yummy! Everyone raved about it and had to have recipe."
"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?"
"My pie didn't set up..followed instructions to a tee....but we ate it with a spoon..great flavor!"
"This is one of the best pies I've made and always am asked for the recipe"
"Everyone enjoyed the flavor of this pie. Next time I will make my own crust."
"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!"
"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."
"If you like Pecans, Caramel, and Cream Cheese you'll love this....it's sure to be a hit!!"
"How easy to make and so delicious! My sister loved it and now wants me to make it instead of the traditional cheesecake I make."
"This is one of the easiest and best tasting cheesecake pies I have ever made or had. I made it for first time for a family dinner and two whole pies got eaten!!"
"No, cose i love to eat it,and i can't eat!!"
"The recipe is correct as written. During baking, the caramel sinks to the bottom and the pecans rise to the top.Taste of Home Test Kitchen"
"This is a Great recipe and easy!"
"Made two of these for a get-together and everyone loved them."
"My favorite pie to make and everyone love it!"
"easy to make cheesecake that everyone loves!"
"This pie was to die for."
"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!"
"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!!"
"Did it "by the book" It was perfect!"
"This is one I will have to try."
"Doesn't the recipe say to put the yellow filling in first? The picture shows the caramel filling having been put in first.Kate"
"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 pictureyou show."
"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."
"Has anyone made this pi ahead of time and frozen it? I would like to make it for Christmas and freeze it."
"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"
"This is a good recipe, would absolutely make it again. I only see a very thin layer of the caramel. Must not used enough."
"turned out great...great alternative to traditional holiday pies!!"
"This was very bland and didn't have enought cream cheese, would not make it again"
"I have made this receipe 3 times so far. It is so easy to make and taste amazing!"
"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!"
"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."
"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!"
"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."
"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?"
"made this for my birthday very good would make again I made my own crust of butter and flour excellent"
"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."
"Tried it, it was delicious, will make again."
"Excellent!!! Super easy and delicious. My husband loved this recipe. I will definitely make this again!"
"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."
"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."
"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!"
"It is super easy and so good! At first I was nervous too because of the layers, but after refrigeration it is perfect!"
"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."
"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."
"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."
"This is excellent for the past two X-Mas it is requested"
"This is soooo easy! I make one apiece for all my brothers, for the Holidays, they love it!!"
"My son has to live on a gluten free diet so I leave the crust off,so he can eat it"
"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"
"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"
"It was delicious"
"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."
"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"
" do you still have this recipe? it cannot be found on the website any morethanks!jen
"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."
"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"
"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"
"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."
"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."
"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."
"I'm guessing the caramel sinks creating the 3-layer look."