Caramel-Pecan Cheesecake Pie




Total Time: 50 mins

Prep Time: 15 mins

Cook Time: 35 mins + chilling

Yield: 6-8 servings

Dish Size: 9-Inch Pie Plate





  • 1 sheet refrigerated pie pastry
  • 1 package (8 ounces) cream cheese, softened
  • ½ cup sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1¼ cups chopped pecans
  • 1 jar (12¼ ounces) fat-free caramel ice cream topping
  • additional fat-free caramel ice cream topping, optional




  1. Line a temp-tations® 9-inch 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 and sprinkle with pecans.
  2. In a small bowl, whisk remaining 3 eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
  3. Bake in a preheated 375°F oven 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 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.


 This recipe is from my  Taste of Home: temp-tations Holiday Cookbook!