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Pecan Cheesecake Pie

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I first made this pie at least ten years ago.  I’m not sure why, but I don’t make it very often.  It was fun to make it for Christmas dessert this year.  Maybe I will make it a new tradition. It uses only 7 ingredients when you use a premade pie crust.  That’s not my first choice, but it sure does save on the time factor!


ingredients for pie: nuts, vanilla, sugar, eggs, cream cheese, jar of caramel ice cream sauce, pie crust
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The Process

The pie crust and cream cheese should be at room temperature.  You might as well get the eggs out at the same time, too.

brick of cream cheese, sugar, egg, and vanilla unmixed in bowl

I beat the cream cheese, vanilla, sugar, and one of the eggs with my mixer until smooth.

cream cheese mixture in bowl all mixed up

Then spread the cream cheese mixture onto the unbaked pie shell in a 9 inch pie dish.

cream cheese with spatula in pie crust
cream cheese in pie crust

Sprinkle the chopped pecans on top of the cream cheese mixture.  I like to buy my pecans whole and then chop them because they are a little cheaper that way.  Also, if I need whole pecans instead of chopped, I have them already!

nuts on piecrust in pie plate
caramel being poured into egg mixture

The recipe calls for 1 cup of caramel ice cream topping.  You can use all of either a 12 oz or 14 oz jar.  I used a 14 oz jar this time. First you beat the 3 remaining eggs, then slowly whisk in the caramel sauce. I used the same bowl because 1.) it is all going into the same pie and 2.) one less bowl to wash!

After the caramel sauce and eggs are well blended, pour it gently over the rest of the pie.

bowl pouring caramel sauce over nuts in pie

After 20 minutes of baking, you will need to cover the pie with foil so that the pie crust edges do not brown too much.  After about 45 minutes of baking, my pie was still not done.  You can see in the picture below that the middle still looks liquid-y.  And it was.  It should be rather firm and not jiggle when it is completely baked.

middle of pie not firm, kind of sunken and wet
The Result!

Here it is straight out of the oven.

pie puffed up from cooking

And here it is after it cooled a bit.

pie sunk down a bit

If you prefer it warm, it is just as good warm as it is cold! If you plan to serve it cold, be sure to allow time for it to cool in the refrigerator.

I made it for Thanksgiving this year along with my pumpkin pie.

whole pie with empty caramel jar in background

The recipe calls for a 9″ pie plate. For my 10 inch pie plate that I used here for Thanksgiving, I decided to double the cream cheese filling (adding one egg and another 1/4 c. of sugar, also). I really liked how this pie turned out!

Pecan Cheesecake Pie AFTER!!

gorgeous pecan cheesecake pie with piece cut out of it
pie with piece cut out of it, and pie piece on paper plate in foreground

I love using Hobby Lobby’s paper plates.

closeup of side view of piece of pecan cheesecake pie

I also love using pretty napkins!

dessert table for thanksgiving including pies

You can see that I had a good variety of Thanksgiving and fall themed paper napkins. : )

whole pumpkin pie, whole pecan pie, variety of Thanksgiving themed napkins and paper plates with bowl of whipped cream and tin of wafer rolls

My daughter made the flower artwork for school.

flower thanksgiving art in background, pie with piece cut out of it in middle, piece of pie on paper plate in foreground

I had found pumpkin spice flavored wafer rolls. They adorned the pie perfectly.

two pieces of pie on a paper plate that says Happy Thanksgiving

I added a tiny amount of maple flavoring (and sugar) to my home made whipped cream.  It gave it a little bit of a caramel flavor that was just right.

closeup of piece of pecan cheesecake pie with whip cream and wafer rolls on top, and whole pie in background

I made this pie two days before I served it for dessert after our Christmas meal. I sealed it well with plastic wrap and refrigerated it.  It was delicious!

Christmas tree napkin and paper plate with pie lined up on the Christmas tree

This pie is on the sweet side, but the cream cheese helps balance out the sweetness.  My glass of milk helped, too!

piece of pie on a Christmas tree paper plate

Pecan Cheesecake Pie

pecan cheesecake pie with slice taken out
This is my most all-time favorite pie to make! It sounds complicated, but it's really not. You can use a store bought pie crust to make it even easier. Try it, and I think it will become one of your favorite desserts! It tastes amazing!!
Liberty Brammer
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Serving Size 8 -10


  • 8 oz. cream cheese
  • c. sugar
  • 1 tsp. vanilla
  • 1 egg
  • 3 eggs
  • 1 c. caramel ice cream topping
  • c. chopped pecans
  • unbaked 9″ pie shell


  • Let pie shell, cream cheese, and eggs come to room temperature.
  • Beat first four ingredients until smooth. (If using a 10" pie plate, use an extra 8 oz. cream cheese, ¼ c. sugar, and one more egg– see directions in blog post.)
  • Spread cream cheese mixture into unbaked pie shell.
  • Sprinkle chopped pecans on top of cream cheese mixture.
  • Beat 3 eggs. Slowly add in caramel topping until well blended.
  • Pour egg/ caramel mixture gently on top of cream cheese/ pecans.
  • Bake at 375 degrees for 20 minutes, then cover with foil.
  • Continue baking for 20-35 minutes more, or until the center is firm and not jiggly.
  • Store in the refrigerator.

If you prefer a plain pecan pie without the cheesecake, you can find that here.

pecan cheesecake pie graphic for Pinterest












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  1. Looks so yummy Liberty!!
    Thank you for sharing your pecan cheesecake pie at Create, Bake, Grow and Gather this week. I’m pinning it to our party board.

  2. Both of your pies look amazing and oh, so yummy. I like how you served them with the wafer rolls too!
    Thank you for sharing at Create, Bake Grow & Gather this week.

  3. What a great combination, I like both top and bottom and have always thought Pecan pie was a little sweet, but I bet this has the perfect flavors…..my mouth is watering!!

  4. This pecan pie looks amazing, Liberty! I’d like to try something a little different for Thanksgiving this year so this recipe is a keeper! I found you on You’re the Star and I’d love to have you share this on Farm Fresh Tuesdays! Stop by and check out our special announcement this week. 🙂

  5. Oh wow! That sounds amazing! I just love cheesecake and pecans so this is a recipe I really must try! Thanks so much for sharing with us at the Hello Fall party. Pinned.

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