- 1 sheet refrigerated pie pastry
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 4 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
- 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.
Reviews for Caramel-Pecan Cheesecake Pie
Sort By :
"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."
"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 !"
"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."