Salted Caramel Pecan Cheesecake Pie

Another – on a whim – recipe!  Delicious and not too sweet and not too heavy!  YUMMY!!!

Caramel Pecan Cheesecake Pie

Category: Cheesecake, Pie

Caramel Pecan Cheesecake Pie


  • 1 refrigerated pie crust, room temp
  • 1 8 oz package cream cheese, room temp
  • 1/2 cup white granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups chopped pecans
  • 2 cups salted caramel sauce (or plain caramel sauce) -- see link in post for my Salted Caramel Sauce recipe!
  • Optional: additional caramel sauce for topping as well as whipped cream


  1. Preheat oven to 375
  2. Line large deep dish pie pan with pie crust, crimping edges
  3. In small bowl, beat cream cheese with sugar, 1 egg, and vanilla, until cream, spread evenly into pie prepared pie shell
  4. Sprinkle with chopped pecans
  5. In small bowl, whisk remaining 3 eggs then whisk in caramel sauce until blended and smooth
  6. Pour slowly over pecan mixture
  7. Bake 35-40 minutes or until mixture is set, loosely cover edges with foil after 20 minutes to prevent over browning
  8. Cool on wire rack for 1 hour
  9. Refrigerate 4 hours or overnight before slicing
  10. Serve with additional caramel sauce and whipped topping
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Use this recipe for the Salted Caramel!

As always – enjoy!

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