Caramel-Pecan Cheesecake Pie Recipe
Caramel-Pecan Cheesecake Pie Recipe photo by Taste of Home

Caramel-Pecan Cheesecake Pie Recipe

Publisher Photo
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
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min. + chilling
MAKES: 6-8 servings

Ingredients

  • 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

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.

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.
Editor’s Note: This recipe was tested with Smucker’s ice cream topping.
Originally published as Caramel-Pecan Cheesecake Pie in Taste of Home October/November 2007, p33

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.

Reviews for Caramel-Pecan Cheesecake Pie

AVERAGE RATING
   (129)
RATING DISTRIBUTION
5 Star
 (105)
4 Star
 (18)
3 Star
 (1)
2 Star
 (2)
1 Star
 (3)
MY REVIEW
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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."

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