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Caramel-Topped Pecan Cheese Pie


  • Graham Cracker Pie Crust
  • 1 cup pecan halves divided (optional--I don't put on the pecans usually. If I do, it is just a few as a garnish.)
  • 2 packages 8 ounces each cream cheese, softened
  • 1/2 cup firmly packed light brown sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 1/4 cup caramel ice cream topping I use Aldis!


  1. Preheat oven to 325°F.
  2. Beat cream cheese, brown sugar, and vanilla in a small bowl with electric mixer on medium speed until well-blended.
  3. Add eggs; mix just until blended. Pour over crust.
  4. Arrange pecans around edge of pie. (optional)
  5. Bake 40 to 45 minutes or until center is almost set.
  6. Cool on wire rack. Refrigerate at least 4 hours. Drizzle with caramel topping just before serving.

Recipe Notes

You can make your own graham cracker crust:
9 whole graham crackers
1/4 cup granulated sugar
1/3 cup margarine, melted
Mix graham crumbs, sugar, and margarine; press firmly in 9-inch pie plate. Then do the pie directions.