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Caramel-Pecan Cheesecake Pie

 Caramel-Pecan Cheesecake Pie
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
6-8 ServingsPrep: 15 min. Bake: 35 min. + chilling


  • 1 sheet refrigerated pie pastry
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 4 eggs
  • 1 teaspoon McCormick® Pure 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


  • 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.
  • In a small bowl, whisk remaining eggs; gradually whisk in caramel
  • topping until blended. Pour slowly over pecans.
  • 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.

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Caramel-Pecan Cheesecake Pie (continued)

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.