Indulge in This Luscious Caramel-Pecan Cheesecake Pie

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Tony Maples Photography


Enjoy the richness of a good old fashioned Southern Pecan Pie? Savor the creaminess of a Caramel Cheesecake? You will love this easy to make Caramel-Pecan Cheesecake Pie by Taste of Home, a perfect finish to Thanksgiving dinner.

Prep Time: 15 minutes

Bake Time: 35 minutes + chilling

Caramel-Pecan Cheesecake Pie

Caramel Pecan Cheesecake Pie


1 sheet refrigerated pie dough

1 pkg (8 ounces) cream cheese, softened

1/2 cup sugar

4 large eggs

1 teaspoon vanilla extract

1 1/4 cup chopped pecans

1 cup pecan halves

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 inch deep-dish pie plate with pie dough. Trim and flute edges.

In a small bowl, beat cream cheese, sugar, one egg and vanilla until smooth. Mix in 1/2 cup chopped pecans. Spread into pastry shell; sprinkle with remaining chopped pecans.

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

Bake for 25 – 30 minutes (loosely cover edges with foil after 20 minutes if pie browns too quickly). Remove from oven. Top with pecan halves. Return to oven for 10 minutes or until lightly browned.

Cool on wire rack for one hour. Refrigerate for four hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.

Yield: 6-8 servings