Caramel-Pecan Cheesecake Pie

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
6-8 ServingsPrep: 15 min. Bake: 35 min. + chilling


  • 1 sheet refrigerated pie pastry
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 4 eggs
  • 1 teaspoon Spice Islands® 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


  • Line a 9-in. pie plate with pastry. Trim and flute edges. In a small
  • bowl, beat the 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 at 375° for 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 for 1 hour. Refrigerate for 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.
Nutrition Facts: 1 piece equals 502 calories
Categories: Sweet Pies | 2 Comments

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2 thoughts on “Caramel-Pecan Cheesecake Pie

  1. This one looks fantastic.

  2. Being partial to cheesecake, this wins me over.

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