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Caramel Pecan Pie Cheesecake

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"My sister shared this recipe on Thanksgiving Day 2012. It sounded so good I had to try it right away! It is a fabulous combination of pecan pie and cheesecake!"
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5 h 50 m servings 524
Original recipe yields 8 servings


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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Line a 9-inch deep dish pie pan with the crust; trim and flute the edges.
  3. Beat cream cheese, sugar, 1 egg, and vanilla extract together in a small bowl until smooth. Spread into pie crust and sprinkle pecans on top.
  4. Whisk remaining eggs in a small bowl; gradually whisk in caramel topping until blended. Pour on top of cream cheese mixture.
  5. Bake in the preheated oven until lightly browned, 35 to 40 minutes.
  6. Cool on a wire rack for 1 hour. Refrigerate at least 4 hours to overnight before slicing.


  • Cook's Notes:
  • If crust browns too quickly while baking, cover edges loosely with aluminum foil after 20 minutes.
  • You may want to drizzle the top with additional caramel before serving.

Nutrition Facts

Per Serving: 524 calories; 32 54.8 8.5 124 412 Full nutrition

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