Caramel-Pecan Cheesecake Pie Recipe
- 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(67)
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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.
Easy to make and so good! The first pie to disappear at thanksgiving this year. Everyone loved it!
My pie seemed a little eggy. What size eggs did you use ? I also had to bake 15 min. Longer to bake the center.
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!
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