Back to Caramel-Pecan Cheesecake Pie

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Caramel-Pecan Cheesecake Pie Recipe

Caramel-Pecan Cheesecake Pie Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 35 min. + chilling YIELD:6-8 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Sort By :
MY REVIEW
Reviewed Mar. 21, 2016

"Very delicious and was a huge hit with the family."

MY REVIEW
Reviewed Nov. 27, 2015

"This is absolutely delicious! I made it last year for Thanksgiving, then again for Christmas! Looks like a new tradition is born! I make it with graham cracker crust."

MY REVIEW
Reviewed Oct. 30, 2015

"This is super delicious!"

MY REVIEW
Reviewed Oct. 29, 2015

"Made this awhile back, but forgot to rate. Easy dessert to make and came out looking just like the picture. It's very good but super rich!"

MY REVIEW
Reviewed Oct. 20, 2015

"Haven't made it yet but it looks so delicious!! And I just have to give it give stars because my husband loves pecan pie and I love cheese cake, so this just may be out new favorite! Thanks for the recipe."

MY REVIEW
Reviewed Sep. 26, 2015

"I hosted a pie party and this was th pie that I baked . It was so delishous everyone was asking for the recipe . To this day my friends still request this scrumptious pie ."

MY REVIEW
Reviewed Sep. 10, 2015

"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!)"

MY REVIEW
Reviewed Mar. 8, 2015

"I've been making a pie like this since the 80's, except it's called Mystery Pecan Pie and has no caramel in it. It is delicious."

MY REVIEW
Reviewed Feb. 24, 2015

"very easy to make, looks like the picture, will make again"

MY REVIEW
Reviewed Feb. 2, 2015

"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?"

MY REVIEW
Reviewed Jan. 7, 2015

"i was very intimidated it was my first time making something from scratch I made it on Thanksgiving my whole family loved it and they were very disappointed on Christmas when I made something else it really is a hit and it's so easy to make and I bought all the ingredients to make it again"

MY REVIEW
Reviewed Oct. 21, 2014

"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."

MY REVIEW
Reviewed Oct. 7, 2014

"Delicious pie. I don't really care for the standard pecan pie, but I really enjoyed this, as did my family and guests. I followed the recipe and no problems of any kind. Used graham cracker crust to save time. Excellent !"

MY REVIEW
Reviewed Sep. 3, 2014

"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."

MY REVIEW
Reviewed Jul. 16, 2014

"This is a favorite when I take it to Church dinners. I make it for 2 friends on their birthdays instead of cake."

MY REVIEW
Reviewed Jul. 13, 2014

"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."

MY REVIEW
Reviewed Apr. 7, 2014

"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."

MY REVIEW
Reviewed Feb. 22, 2014

"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."

MY REVIEW
Reviewed Dec. 9, 2013

"Easy to make and so good! The first pie to disappear at thanksgiving this year. Everyone loved it!"

MY REVIEW
Reviewed Dec. 4, 2013

"My pie seemed a little eggy. What size eggs did you use ? I also had to bake 15 min. Longer to bake the center."

MY REVIEW
Reviewed Dec. 2, 2013

"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!"

MY REVIEW
Reviewed Dec. 1, 2013

"This was a hit at thanksgiving. Everyone loved it. I poured only about 3/4 of the Carmel on the pie, and I wish I hadn't. Next time I'll use the whole jar."

MY REVIEW
Reviewed Nov. 25, 2013

"By far my favorite pie ever! Follow the instructions to a 'T,' you will not need to change a thing! It has become the most requested dessert at our family holidays over the last few years!"

MY REVIEW
Reviewed Nov. 25, 2013

"This is truly an excellent dessert, One bite and you will be hooked."

MY REVIEW
Reviewed Nov. 23, 2013

"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."

MY REVIEW
Reviewed Nov. 22, 2013

"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."

MY REVIEW
Reviewed Nov. 21, 2013

"Amazing on every level! No need to bother with the fat free stuff! :-)"

MY REVIEW
Reviewed Nov. 20, 2013

"Does it actually HAVE to be sugar-free caramel topping or will reg. Smuckers work? I want to try it for Thanksgiving."

MY REVIEW
Reviewed Jul. 20, 2013 Edited Nov. 20, 2013

"This is the best pecan ever. My husband always wants pecan pie for his birthday and after I made this one it is the only he asks for. Everyone in family loves this pie. We give this pie 10 stars. Easy to make and always turns out great."

MY REVIEW
Reviewed Jan. 4, 2013

"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."

MY REVIEW
Reviewed Jan. 3, 2013

"This recipe OMG good!!! It was a big hit for my Christmas dinner this year!! I will make this again and again!! :o)"

MY REVIEW
Reviewed Dec. 4, 2012

"this is so easy and taste awesome!!! not too sweet"

MY REVIEW
Reviewed Nov. 29, 2012

"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."

MY REVIEW
Reviewed Nov. 25, 2012

"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!!"

MY REVIEW
Reviewed Nov. 22, 2012

"Quick, easy, delicious ... puzzling how the caramel/egg mixture sinks to the bottom during the baking. It was the hit of my 2012 Thanksgiving feast."

MY REVIEW
Reviewed Nov. 18, 2012

"Do you think I can make this with a spring form pan? I dont have a pie dish...?"

MY REVIEW
Reviewed Nov. 12, 2012

"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!"

MY REVIEW
Reviewed Oct. 20, 2012

"SO DELICIOUS! I used a frozen deep dish pie shell and baked it on a cookie sheet. Came out PERFECT.

~ Theresa"

MY REVIEW
Reviewed Oct. 20, 2012

"It looked just like the picture, and tasted just as good This one is a keeper!"

MY REVIEW
Reviewed Oct. 11, 2012

"absolutely delicious."

MY REVIEW
Reviewed Oct. 10, 2012

"Oops didn't realize I'd already rated this."

MY REVIEW
Reviewed Oct. 10, 2012

"This is soo quick & easy my 8yr old can make it. Took it to a family gathering everyone raved about it and I had to share the recipe!!!!! Will NEVER make a traditional pecan pie again!!!"

MY REVIEW
Reviewed Oct. 8, 2012

"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:)"

MY REVIEW
Reviewed Aug. 23, 2012

"This is East to make and the taste is DEVINE!"

MY REVIEW
Reviewed Mar. 15, 2012

"<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 REVIEW
Reviewed Feb. 3, 2012

"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!"

MY REVIEW
Reviewed Jan. 16, 2012

"Zowie, this is one amazing combo pie. Delightful."

MY REVIEW
Reviewed Jan. 5, 2012

"I used a deep dish frozen pie shell and baked it for 45 minutes, it came out perfect. Everyone loved it! Note: For my first try I used a regular sized pie shell and only 2/3 of the topping would fit, but it still came out great with compliments."

MY REVIEW
Reviewed Jan. 2, 2012

"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!"

MY REVIEW
Reviewed Dec. 26, 2011

"Rave Reviews for this pie!! Sooo Good!"

MY REVIEW
Reviewed Dec. 8, 2011

"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!!"

MY REVIEW
Reviewed Dec. 8, 2011

"Made for Thankgiving this year...my boys loved it! Will make every Thanksgiving along with the sratch pumpkin pie!"

MY REVIEW
Reviewed Dec. 7, 2011

"Easy to make, yet looks like you spent hours slaving in the kitchen. Rich tasting, yet not too sweet."

MY REVIEW
Reviewed Dec. 5, 2011

"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?"

MY REVIEW
Reviewed Nov. 28, 2011

"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."

MY REVIEW
Reviewed Nov. 28, 2011

"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!"

MY REVIEW
Reviewed Nov. 28, 2011

"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????"

MY REVIEW
Reviewed Nov. 28, 2011

"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."

MY REVIEW
Reviewed Nov. 27, 2011

"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!"

MY REVIEW
Reviewed Nov. 26, 2011

"Followed instructions, running in the middle and from a pie lover was one of the worst I ever made."

MY REVIEW
Reviewed Nov. 26, 2011

"This was so yummy! Everyone raved about it and had to have recipe."

MY REVIEW
Reviewed Nov. 26, 2011

"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 REVIEW
Reviewed Nov. 25, 2011

"My pie didn't set up..followed instructions to a tee....but we ate it with a spoon..great flavor!"

MY REVIEW
Reviewed Nov. 25, 2011

"This is one of the best pies I've made and always am asked for the recipe"

MY REVIEW
Reviewed Nov. 25, 2011

"Everyone enjoyed the flavor of this pie. Next time I will make my own crust."

MY REVIEW
Reviewed Nov. 24, 2011

"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."

MY REVIEW
Reviewed Nov. 24, 2011

"Made this today...taste really good! Reminds me of the Pecan Pie except not as sweet! Will be repeating for Christmas!!!"

MY REVIEW
Reviewed Nov. 17, 2011

"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!"

MY REVIEW
Reviewed Nov. 17, 2011

"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."

MY REVIEW
Reviewed Nov. 15, 2011

"If you like Pecans, Caramel, and Cream Cheese you'll love this....it's sure to be a hit!!"

MY REVIEW
Reviewed Nov. 9, 2011

"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."

MY REVIEW
Reviewed Nov. 8, 2011

"This pie is super simple to make and it is a definite crowd pleaser! I have made it for Thanksgiving 2 years in a row and it will be a tradition from now on!"

MY REVIEW
Reviewed Nov. 7, 2011

"This pie s fantastic! I made it last night for dinner with my neighbors. It was a hit! This pie is simple to throw together. I used Smuckers special recipe butterscotch/caramel."

MY REVIEW
Reviewed Nov. 7, 2011

"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!!"

MY REVIEW
Reviewed Nov. 6, 2011

"No, cose i love to eat it,and i can't eat!!"

MY REVIEW
Reviewed Oct. 27, 2011

"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"

MY REVIEW
Reviewed Oct. 20, 2011

"I'm confused, it looks like there are three layers to this pie? But the recipe says cheesecake is poured into the pie crust 1st, then the pecans and caramel ???"

MY REVIEW
Reviewed Oct. 11, 2011

"This is a Great recipe and easy!"

MY REVIEW
Reviewed Oct. 2, 2011

"Made two of these for a get-together and everyone loved them."

MY REVIEW
Reviewed Aug. 21, 2011

"Very good!"

MY REVIEW
Reviewed Aug. 9, 2011

"My favorite pie to make and everyone love it!"

MY REVIEW
Reviewed Jul. 29, 2011

"Easy to make cheesecake that everyone loves!"

MY REVIEW
Reviewed Jun. 2, 2011

"This pie was to die for."

MY REVIEW
Reviewed May. 12, 2011

"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!"

MY REVIEW
Reviewed May. 12, 2011

"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!!"

MY REVIEW
Reviewed May. 1, 2011

"Did it "by the book" It was perfect!"

MY REVIEW
Reviewed Apr. 8, 2011

"This is one I will have to try."

MY REVIEW
Reviewed Apr. 7, 2011

"I have made this pie for every family gathering, church dinners and for special events. It is the easiest and best of all desserts! It is always the first pie plate emptied at pot-luck dinners and guests marvel at it's appearance and taste! Everyone will think you spend hours preparing it!!!"

MY REVIEW
Reviewed Mar. 27, 2011

"Doesn't the recipe say to put the yellow filling in first? The picture shows the caramel filling having been put in first.

Kate"

MY REVIEW
Reviewed Feb. 23, 2011

"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 picture

you show."

MY REVIEW
Reviewed Dec. 20, 2010

"I've made this several times but have to add much more baking time to get the center cream cheese set. Also, I had to use a deep dish pie crust and still had caramel mixture left over.

But everyone loves it so I will keep making adjustments."

MY REVIEW
Reviewed Dec. 15, 2010

"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."

MY REVIEW
Reviewed Dec. 11, 2010

"Has anyone made this pi ahead of time and frozen it? I would like to make it for Christmas and freeze it."

MY REVIEW
Reviewed Dec. 3, 2010

"Very easy directions and a simple pie but the pie was a little too eggy for me. It wasn't very appealing when I sliced it, the pie looked more like scrambled egg than a cheesecake mixture."

MY REVIEW
Reviewed Dec. 2, 2010

"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"

MY REVIEW
Reviewed Dec. 1, 2010

"This is a good recipe, would absolutely make it again. I only see a very thin layer of the caramel. Must not used enough."

MY REVIEW
Reviewed Nov. 28, 2010

"turned out great...great alternative to traditional holiday pies!!"

MY REVIEW
Reviewed Nov. 27, 2010

"This was very bland and didn't have enought cream cheese, would not make it again"

MY REVIEW
Reviewed Nov. 27, 2010

"I have made this receipe 3 times so far. It is so easy to make and taste amazing!"

MY REVIEW
Reviewed Nov. 27, 2010

"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!"

MY REVIEW
Reviewed Nov. 26, 2010

"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."

MY REVIEW
Reviewed Nov. 25, 2010

"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!"

MY REVIEW
Reviewed Nov. 25, 2010

"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."

MY REVIEW
Reviewed Nov. 22, 2010

"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?"

MY REVIEW
Reviewed Nov. 20, 2010

"This is an excellent pie! I made two, one for my family and one to share and everyone loved it!! I plan to make one for Thanksgiving too!"

MY REVIEW
Reviewed Nov. 19, 2010

"Pretty darn good--making more now as I type!! Very good and extremely easy to make!! If it's not easy and good, I don't make it twice."

MY REVIEW
Reviewed Nov. 17, 2010

"made this for my birthday very good would make again I made my own crust of butter and flour excellent"

MY REVIEW
Reviewed Nov. 17, 2010

"I loved the ease in which this dessert came together. I made one for my neighbor and one to share with my teaching colleagues. They loved it. I expect it to be on a few of their Thanksgiving menus. I also made the double-pastry pie crust recipe from the website for this recipe."

MY REVIEW
Reviewed Nov. 14, 2010

"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."

MY REVIEW
Reviewed Nov. 14, 2010

"Tried it, it was delicious, will make again."

MY REVIEW
Reviewed Nov. 14, 2010

"Excellent!!! Super easy and delicious. My husband loved this recipe. I will definitely make this again!"

MY REVIEW
Reviewed Nov. 14, 2010

"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."

MY REVIEW
Reviewed Nov. 1, 2010

"I made this pie for our family reunion last week. It went like crazy! My sons girlfriend asked me to make one just for her the minute we got home. I have had so many requests for this recipe since then. This pie will definitely be on the Thanksgiving menu!"

MY REVIEW
Reviewed Oct. 25, 2010

"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."

MY REVIEW
Reviewed Oct. 17, 2010

"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!"

MY REVIEW
Reviewed Sep. 1, 2010

"It is super easy and so good! At first I was nervous too because of the layers, but after refrigeration it is perfect!"

MY REVIEW
Reviewed Apr. 28, 2010

"This recipe was good thought I would try this because of the caramel but it remind me of a pie I make which is a cream cheese pecan pie. The recipe was easy to follow, I would make it again."

MY REVIEW
Reviewed Apr. 24, 2010

"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."

MY REVIEW
Reviewed Apr. 16, 2010

"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."

MY REVIEW
Reviewed Feb. 28, 2010

"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."

MY REVIEW
Reviewed Feb. 26, 2010

"This is excellent for the past two X-Mas it is requested"

MY REVIEW
Reviewed Feb. 26, 2010

"My husband loves Pecan pie, Cheese cake and Caramel so this receipe had everything in it. I followed the directions and it came out perfect. Just like the picture with 3 layers.

I made it for our 48th anniversary. He couldn"t wait the 4 hours for cooling and ate it after 3. It was still perfect. I will make it again. I think it was better than 5 stars.
Sandy"

MY REVIEW
Reviewed Dec. 27, 2009

"I have made this pie two times now and both times it is a HUGE success!! There are no leftovers and everyone raves about the taste. For such a quick and simple recipe there is an awful lot of praise! This recipe is a definite keeper!"

MY REVIEW
Reviewed Nov. 23, 2009

"This is soooo easy! I make one apiece for all my brothers, for the Holidays, they love it!!"

MY REVIEW
Reviewed Oct. 24, 2009

"My son has to live on a gluten free diet so I leave the crust off,so he can eat it"

MY REVIEW
Reviewed Oct. 21, 2009

"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"

MY REVIEW
Reviewed Oct. 20, 2009

"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"

MY REVIEW
Reviewed Oct. 17, 2009

"It was delicious"

MY REVIEW
Reviewed Oct. 11, 2009

"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."

MY REVIEW
Reviewed Jul. 29, 2009 Edited Oct. 21, 2009

"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"

MY REVIEW
Reviewed Jul. 18, 2009

" do you still have this recipe?   it cannot be found on the website any more

 
thanks!
jen
"

MY REVIEW
Reviewed Jun. 23, 2009

"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."

MY REVIEW
Reviewed May. 23, 2009

"Pie was a total diaster, the carmel ran all over the pie in the oven etc.... yes you need a deep dish pie crust.... question regarding the nuts is it only 1/4 cups or 1 and a quarter?"

MY REVIEW
Reviewed Apr. 16, 2009

"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"

MY REVIEW
Reviewed Apr. 3, 2009

"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"

MY REVIEW
Reviewed Mar. 16, 2009

"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."

MY REVIEW
Reviewed Feb. 21, 2009

"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."

MY REVIEW
Reviewed Feb. 6, 2009

"Re: Caramel-Pecan Cheesecake Pie

This recipe was easy to make. The combination of flavors was wonderful. Thanks for the recipe.
Wendy"

MY REVIEW
Reviewed Feb. 3, 2009

"I've tried this recipe twice and the caramel topping doesn't not harden and my pie comes out soupy. Could someone please help? If you know what I am doing wrong please email me and let me know. I would greatly appreciate it. avery.paula@yahoo.com"

MY REVIEW
Reviewed Nov. 19, 2008

"I have made this pie a few times and my family loves it, even my grandma who never likes anything I make! I love pecan pie but think that it is just too rich. This is the perfect compromise, though I probably consume more calories this way but it is well worth it!

Thanks for sharing it!
Crystal"

MY REVIEW
Reviewed Nov. 15, 2008

"Wow!!!! This is an awesome pie! I made it for a church pie contest and won FIRST! Everyone thought it was amazing and would never believe that it was so quick and easy. Thanks for an awesome recipe! This is definitely a keeper."

MY REVIEW
Reviewed Jun. 9, 2008

"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."

MY REVIEW
Reviewed Jan. 25, 2008

"I'm guessing the caramel sinks creating the 3-layer look."

MY REVIEW
Reviewed Jan. 1, 2008

" Thanks for this recipe. It does look quick and easy. But are my eyes playing tricks or are there three layers to the cake in the picture? LOL       Miss Patty "

Loading Image