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.


  • 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


  1. Preheat oven to 375°.
  2. Line a 9-in. deep-dish pie plate with pastry. Trim and flute edges.
  3. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
  4. In a small bowl, whisk remaining eggs; gradually whisk in caramel
    topping until blended. Pour slowly over pecans.
  5. Bake 35-40 minutes or until lightly browned (loosely cover edges with
    foil after 20 minutes if pie browns too quickly).
  6. Cool on a wire rack 1 hour.
  7. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.

6-8 servings.

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