{"id":42758,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/caramel-pecan-cheesecake-pie\/"},"modified":"2024-10-13T18:52:17","modified_gmt":"2024-10-13T23:52:17","slug":"caramel-pecan-cheesecake-pie","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/caramel-pecan-cheesecake-pie\/","title":{"rendered":"Pecan Cheesecake Pie"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">If you\u2019re stuck in a pie rut and seeking a way out, might we recommend this pecan cheesecake pie? We pour a rich cream cheese filling into a buttery and flaky pie crust. Then, we drench this dessert with a caramel nut topping. The nice part? This recipe eliminates the need for a water bath yet still produces a smooth texture, making it easy to assemble and equally delicious.<\/span><\/p>\n<h2><strong>Pecan Cheesecake Pie Ingredients<\/strong><\/h2>\n<ul>\n<li><strong>Pie dough: <\/strong>To save time in the kitchen, use a premade pie crust instead of making one from scratch for this recipe<span style=\"font-weight: 400;\">.\u00a0<\/span><\/li>\n<li><strong>Cream cheese:<\/strong> You can beat the cream cheese to achieve a fluffier texture. This ingredient provides richness and tanginess to the pecan cheesecake pie.<\/li>\n<li><strong>Sugar:<\/strong>\u00a0 Mix sugar into the batter to enhance the sweet notes of the cheesecake filling.<\/li>\n<li><strong>Eggs:<\/strong> The eggs help the custard-like batter set so the cheesecake holds its shape when ready to serve.<\/li>\n<li><strong>Vanilla extract:<\/strong> We add vanilla extract to infuse warm and sweet flavors into the pecan cheesecake pie.<\/li>\n<li><strong>Pecans:<\/strong> <span style=\"font-weight: 400;\">The <\/span><span style=\"font-weight: 400;\">pecans<\/span><span style=\"font-weight: 400;\"> add a buttery flavor and crunchy texture to this creamy dessert.<\/span><\/li>\n<li><strong>Caramel sauce:<\/strong> We use store-bought caramel sauce to save time cooking and add sweetness to this pecan cheesecake pie.<\/li>\n<\/ul>\n<h2><strong>Directions\u00a0\u00a0\u00a0<\/strong><\/h2>\n<h3><strong>Step 1: Prepare the pie crust<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2055239\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pecan-Cheesecake-Pie_TOHD24_35948_KristinaVanni_1.jpg?fit=700%2C1024\" alt=\"preparing the pie crust in a 9 inch pie pan.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Preheat the oven to 375\u00b0F. Next, roll out the dough to fit into a 9 inch deep-dish pie pan or cast-iron skillet. Trim and flute the edges of the pie crust.\u00a0<\/span><\/p>\n<h3><strong>Step 2: Make the cheesecake filling<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2055240\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pecan-Cheesecake-Pie_TOHD24_35948_KristinaVanni_2.jpg?fit=700%2C1024\" alt=\"cheesecake filling set on top of the pie crust.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">In a small bowl, beat the cream cheese, sugar, vanilla and one of the eggs until smooth. Pour this filling into the pie crust, then sprinkle the pecans.\u00a0<\/span><\/p>\n<h3><strong>Step 3: Top with the caramel sauce<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2055241\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pecan-Cheesecake-Pie_TOHD24_35948_KristinaVanni_3.jpg?fit=700%2C1024\" alt=\"caramel sauce added to the mixture.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">In another small bowl, whisk the remaining eggs and gradually pour in the caramel sauce. Mix until blended, then pour this caramel spread over the pecan topping on the pie.<\/span><\/p>\n<h3><strong>Step 4: Bake the pecan cheesecake pie\u00a0<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2055242\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pecan-Cheesecake-Pie_TOHD24_35948_KristinaVanni_4.jpg?fit=700%2C1024\" alt=\"baked cheesecake cooling on a rack.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Bake the pecan cheesecake pie for 35 to 40 minutes or until lightly browned. Cool on a wire rack for one hour. Then, refrigerate for four hours or overnight. Garnish with more caramel sauce before slicing and serving.\u00a0<\/span><\/p>\n<p><i>Editor\u2019s Tip:<\/i><span style=\"font-weight: 400;\"> If the crust browns too quickly, loosely cover the edge of the pie with aluminum foil after 20 minutes<\/span><span style=\"font-weight: 400;\">.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2055244\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pecan-Cheesecake-Pie_TOHD24_35948_KristinaVanni_5.jpg?fit=700%2C1024\" alt=\"Pecan Cheesecake Pie with a slice served on a plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<h2><strong>Pecan Cheesecake Pie Recipe Variations\u00a0<\/strong><\/h2>\n<ul>\n<li><b>Use a graham cracker crust: <\/b>To add more cinnamon-honey flavors, swap the traditional pie crust for a buttery, crumbly graham cracker crust<span style=\"font-weight: 400;\">.<\/span><\/li>\n<\/ul>\n<ul>\n<li><b>Sprinkle in lime zest: <\/b><span style=\"font-weight: 400;\">Mix some lime zest into the batter to add brightness to this rich and creamy dessert.\u00a0<\/span><\/li>\n<\/ul>\n<ul>\n<li><b>Top with chocolate sauce: <\/b><span style=\"font-weight: 400;\">Drizzle chocolate or <\/span><span style=\"font-weight: 400;\">hazelnut sauce<\/span><span style=\"font-weight: 400;\"> over the pecan cheesecake pie for an even more decadent dessert.<\/span><\/li>\n<\/ul>\n<h2><strong>How to Store Pecan Cheesecake Pie<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">To maintain its creamy and rich flavor, store leftover pecan cheesecake pie in an airtight container in the refrigerator for up to three days.<\/span><\/p>\n<h3><strong>Can you make pecan cheesecake pie ahead of time?\u00a0<\/strong><\/h3>\n<p><span style=\"font-weight: 400;\">If you\u2019re considering taking this dessert to a gathering, you can prepare it in advance. Just follow the recipe, store the pecan cheesecake pie in an airtight container and refrigerate it for up to three days until you\u2019re ready to serve.<\/span><\/p>\n<h3><strong>Can you freeze this pecan cheesecake pie recipe?<\/strong><\/h3>\n<p><span style=\"font-weight: 400;\">You can preserve this pecan cheesecake pie in the freezer for up to two months by placing it in an airtight container or keeping it in a vacuum-sealed wrap. When you\u2019re ready to eat it, thaw it at room temperature until it softens.<\/span><\/p>\n<h3><strong>How long does pecan cheesecake pie last?\u00a0<\/strong><\/h3>\n<p><span style=\"font-weight: 400;\">To save leftover pecan cheesecake pie, place it in an airtight container or wrap it in a vacuum-sealed package. You can keep it in the refrigerator for up to three days or store it in the freezer for up to two months.<\/span><\/p>\n<h2><strong>Pecan Cheesecake Pie Tips<\/strong><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2055245\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pecan-Cheesecake-Pie_TOHD24_35948_KristinaVanni_6.jpg?fit=700%2C1024\" alt=\"Pecan Cheesecake Pie with a slice served on a plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<h3><strong>Can I make a vegan version of this pecan cheesecake pie recipe?<\/strong><\/h3>\n<p><span style=\"font-weight: 400;\">If you prefer vegan desserts, make a few substitutions, such as using a plant-based premade pie dough. You can also replace the cream cheese with a vegan version and remove the eggs from the batter. It\u2019s important to note that the flavor and texture of this vegan pecan cheesecake pie may differ from the original, but it\u2019ll still taste delicious.\u00a0<\/span><\/p>\n<h3><strong>Do I need a water bath for this pecan cheesecake pie recipe?<\/strong><\/h3>\n<p><span style=\"font-weight: 400;\">A water bath typically prevents cheesecake filling from overcooking, delivering a smooth and creamy texture. If you\u2019d like to take this route, we recommend cooking this pecan cheesecake pie on the middle rack and then placing a large pan filled with water on the bottom rack to help infuse moisture into the air of the oven.\u00a0\u00a0<\/span><\/p>\n<h3><strong>How do I know when the pecan cheesecake pie is finished baking?<\/strong><\/h3>\n<p><span style=\"font-weight: 400;\">You\u2019ll know the pecan cheesecake pie is ready to come out of the oven once the edges begin to set and the middle is slightly cooked, but still jiggly. You want the center to be a little undercooked because it will continue to firm up once it cools.\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This creamy pecan cheesecake pie, studded with crunchy nuts and a rich sauce, is the ideal dessert to elevate any special occasion.<\/p>\n","protected":false},"author":8022,"featured_media":2107870,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,304021,306910,305953,304173,304328,306936,306361,304288,305487,304338,304390,303966,304368,303887,306848,304348,304268,307449,306377,307484,303991,306336,324623,304388,304020,304005,304150,303883],"categories-v2":[308500,310461,309438,308599,309906,311660,309455,308988,308984,308481,309934,340265,259620,310796,308992,308761,308495,308745,308478,309603,309000,259483,310465,339856,310491,308515,312199,309177,308752,308594,308549,309434,308476],"coauthors":[343397],"recommended_recipes":[{"post_title":"Caramel 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Cheesecake","post_link":"\/recipes\/chocolate-pecan-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps38211_SD1785598D54.jpg"},{"post_title":"Caramel Pecan Pound Cake","post_link":"\/recipes\/caramel-pecan-pound-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14362_CX10162C49B.jpg"},{"post_title":"Caramel Apple Cream Pie","post_link":"\/recipes\/caramel-apple-cream-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7351_CW1792C31A-4.jpg"},{"post_title":"Caramel Praline Cheesecake","post_link":"\/recipes\/caramel-praline-cheesecake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Caramel-Praline-Cheesecake_exps14624_CM2406672A09_13_1bC_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Caramel-Pecan-Cheesecake-Pie_EXPS_TOHD24_35948_KristinaVanni_7.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/caramel-pecan-cheesecake-pie\/","name":"Pecan Cheesecake Pie","datePublished":"2018-01-01","dateModified":"2024-09-05","prepTime":"PT15M","cookTime":"PT35M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Caramel-Pecan-Cheesecake-Pie_EXPS_TOHD24_35948_KristinaVanni_7.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"<span style=\"font-weight: 400;\">This creamy pecan cheesecake pie, studded with crunchy nuts and a rich sauce, is the ideal dessert to elevate any special occasion.<\/span>","recipeIngredient":["Dough for single-crust pie","1 package (8 ounces) cream cheese, softened","1\/2 cup sugar","4 large eggs, divided use","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"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 375\u00b0. Roll out the dough to fit into a 9-in. deep-dish pie plate or cast-iron skillet. Trim and flute edge. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; sprinkle with pecans."},{"@type":"HowToStep","text":"In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans."},{"@type":"HowToStep","text":"Bake for 35-40 minutes or until lightly browned (loosely cover edge with foil after 20 minutes if crust browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional ice cream topping."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Ashia Aubourg"}],"nutrition":{"@type":"NutritionInformation","calories":" 502 calories","fatContent":"33g fat (11g saturated fat)","cholesterolContent":"142mg cholesterol","sodiumContent":"277mg sodium","carbohydrateContent":"45g carbohydrate (26g sugars","fiberContent":"2g fiber)","proteinContent":"8g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.678082,"reviewCount":146,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Caramel Pecan Cheesecake Pie","description":"Check out this video for how to make Caramel Pecan Cheesecake Pie","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/JSM3l2kO\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/JSM3l2kO-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Benny192"},"reviewBody":"I have made this many times, but I cook it on my smoker, it will cause a fight over the last piece","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mitchell072"},"reviewBody":"Why is the batter runny? Made it just like it says, room temp eggs, soft cream cheese. Is it not enough sugar, added the half cup like recipe says","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-09-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"elyon4"},"reviewBody":"<p>The recipe is great. I followed it as written and received rave reviews. Two things; the recipe needs to reflect a pie crust specifically for \"deep dish\" pies. Secondly, you MUST get caramel ice cream topping and NOT caramel syrup. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-11-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Pam152"},"reviewBody":"<p>This is a keeper! It cooked perfectly adding 10 minutes to the time like others suggested. Deep dish required. The thin layer of carmel that separates and settles to the bottom was so good. Looks pretty when it\u2019s cut too. This is a 10\/10! <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-09-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Eone"},"reviewBody":"<p>I stumbled across this recipe about 6 weeks ago and I have made this at least 4 times already for different occasions. Everyone loves it and it's so easy to make. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tracy"},"reviewBody":"I made this for Thanksgiving and it was a huge hit!  It\u2019s not overly sweet, like a pecan pie sometimes is. I used Hershey\u2019s caramel topping. It wasn\u2019t fat free. Otherwise, followed directions with the exception of time.   I read another review that said to bake longer and I did, about 8-10 minutes. It was awesome!  It\u2019s neat how the syrup moves to the bottom under the cheesecake. I love that magic!  Anyway, super easy with limited ingredients and great taste.... just add a little more time.  Like the other review said, jiggly on top in the middle should be fine!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Michelle "},"reviewBody":"Need to bake longer.  Watch until golden brown and set.     Too good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Krystal"},"reviewBody":"I find this recipe my new go to! Everyone loves it! If you read the reviews saying it was a runny mess...don't be alarmed, my first one was too. There is nothing wrong with the pie, if you get a runny mess try again because you didn't cook it long enough. That being said, even though my first one was a runny mess, I was STILL asked to make it again! I've had luck adding 10 mins to the cook time give or take. It should still move in the middle slightly but it shouldn't be too jiggly. It's tough to tell with this one when it's done. When you get it right it's amazing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jill"},"reviewBody":"I have found out a few things making this recipe.  1) use ice cream topping (I used Smuckers) and NOT SYRUP.  The syrup doesn\u2019t set up.  2) it needs to cook about 15 minutes longer than the recipe says.  Always delicious and a new favorite.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MatthewConfer"},"reviewBody":"This was fantastic came out just like the picture. Make sure to use caramel topping(NOT SYRUP). I only used 2 lg. Eggs with the caramel and didnt use all of it. There is no need to drown the pecans in sauce, just enough the cover them.  Cooked using a ceramic 9\" pie dish at 350\u00b0 with alluminum foil tented loosely for 40 min. Then removed foil and cooked an additional 20 min.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sfcollins"},"reviewBody":"Absolutely delicious.   I made this dessert for Thanksgiving and my family insisted I make it for Christmas.  Only change I made was making graham cracker crust versus pastry crust.  So easy and sooo good","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"thermopolis"},"reviewBody":"My pie didn't set up..followed instructions to a tee....but we ate it with a spoon..great flavor!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"minimaus"},"reviewBody":"My son has to live on a gluten free diet so I leave the crust off,so he can eat it","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JoyceBurts"},"reviewBody":"Outstanding recipe! I used a bought deep dish crust for the ease and Smucker\u2019s  salted caramel topping. I tried it out on my neighbor and this is definitely a keeper recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MikeHowse"},"reviewBody":"Well now I have made it and it only gets 1 star, it really doesn't deserve a star at all.Very disappointed. Followed the recipe to the T. Refrigerated over night cut into it today and its nothing but a runny mess. I still tastes \"okay\" but I will from now own stick to my Karo syrup half light and half dark pecan pie recipe that always comes out perfect. Mike","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-01-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BelindaLane"},"reviewBody":"I made this delicious pie for Christmas this year.  It was a big hit with the whole family.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Trisha Garrison ","givenName":"Trisha","familyName":"Garrison"},"reviewBody":"You can not see all the ingredients needed for this recipe on a phone!  Not sure about a computer since I don\u2019t have ones.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Roxanne Gronski","givenName":"Roxanne","familyName":"Gronski"},"reviewBody":"Followed the recipe exact. Refrigerated this overnight and when I cut in to it the next morning to serve with coffee it literally ran. The inside never set and it turned out soupy! Not at all what I had expected and I can tell you that it was a complete waste of ingredients. Threw it in the garbage and I will not waste the time or ingredients again. Especially with the cost of pecans.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-02-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jiminy97"},"reviewBody":"My pie did not turn out as expected, was very disappointed.  I've gone over the recipe many times as I was sure it was something I did wrong, but I just can't figure out what it was.  I made 2 of these pies for Christmas and had to throw them both away.  I read the reviews and the caramel sauce is supposed to sink to the bottom, but how does sauce with 3 eggs in it sink?  It turned out like terrible caramel scrambled eggs on top.  I've baked before and really can't figure out how everyone else can make it come out right, but mine was so terrible we couldn't eat it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"micichelle"},"reviewBody":"I made four pies for this past Thanksgiving weekend to be served with three different gatherings - husband's family, my family, and our church family. Each location this pie was an absolute hit, and everyone wanted the recipe.  I saved a wee bit of time and used Marie Callender's frozen deep dish pie crusts. They worked beautifully, but do note they are 8oz crusts and not 9oz.  I wasn't able to use all the caramel mixture on the pie - in fact, 3 caramel mixtures were plenty for the 4 pies. It didn't affect the taste at all. This pie was amazing. Even my non-dessert eating husband tried some and really liked it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-09-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"donariac"},"reviewBody":"I hosted a pie party and this was th pie that I baked . It was so delishous everyone was asking for the recipe . To this day my friends still request this scrumptious pie .","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Marilyn MoserCowan","givenName":"Marilyn","familyName":"MoserCowan"},"reviewBody":"Made this for Thanksgiving 2019 and it was delicious.  Easy to make.  It was definitely a hit on the dessert buffet.  Will be making again for Christmas.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Caramel Pecan Cheesecake Pie","description":"Check out this video for how to make Caramel Pecan Cheesecake Pie","url":"https:\/\/cdn.jwplayer.com\/videos\/JSM3l2kO-Uot7Fvi8.mp4","duration":"1m25s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/2u7v717ka214x5iydn34cp3ox261j8oa.jpg","advertising":"","jw_id":"JSM3l2kO","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/JSM3l2kO-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/JSM3l2kO\/poster.jpg?width=720","jw_publish_date":"2019-11-15T00:00:00"},"rms_legacy_id":"35948","romance_copy_dek":"<span style=\"font-weight: 400;\">This creamy pecan cheesecake pie, studded with crunchy nuts and a rich sauce, is the ideal dessert to elevate any special occasion.<\/span>","enhanced_recipe_title":"Caramel Pecan Cheesecake Pie","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Dough for single-crust pie ","IngredientText":"Dough for single-crust pie "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 package (8 ounces) cream cheese, softened","IngredientText":"1 package (8 ounces) cream cheese, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup sugar","IngredientText":"1\/2 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 large eggs, divided use","IngredientText":"4 large eggs, divided use"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/4 cups chopped pecans","IngredientText":"1-1\/4 cups chopped pecans"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 jar (12-1\/4 ounces) fat-free caramel ice cream topping","IngredientText":"1 jar (12-1\/4 ounces) fat-free caramel ice cream topping"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Additional fat-free caramel ice cream topping, optional","IngredientText":"Additional fat-free caramel ice cream topping, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Caramel-Pecan-Cheesecake-Pie_EXPS_TOHD24_35948_KristinaVanni_7.jpg","RecipeId":35948,"AttachmentSourceId":null,"AttachmentSource":"Kristina Vanni for Taste Recipes","PhotoCredit":"Caramel Pecan Cheesecake Pie Recipe photo by Kristina Vanni for Taste Recipes","VideoCode":"[dam-video dam-id=\"34995\" ol-id=\"T073RBE\"]","RecipeAttachmentFileName":"Caramel-Pecan-Cheesecake-Pie_EXPS_TOHD24_35948_KristinaVanni_7.jpg","ContributorId":null,"Firstname":"Becky","Lastname":"Ruff","City":"McGregor","StateDescription":"Iowa","IsCommunityCook":false,"TimeCallout":"Prep: 15 min. 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