Caramel Pecan Cheesecake Pie (gluten-free, whole grain, all-purpose flour options)

This caramel pecan cheesecake pie has a layer of caramel pecans over a cream cheese filling. With gluten-free, whole grain and all-purpose flour options. Thanks to Bob’s Red Mill for making today’s post possible!

I rarely post pies because they’re hard to recipe test. Baking a fourth pie is a whole lot more difficult than baking a fourth batch of cookies! The other reason is that gluten-free pie crust is my nemesis. Why’s it gotta be so hard?!

But with Thanksgiving around the corner, I thought I’d better get on the pie bandwagon. So here we have a super delicious adaptation of my blueberry cream cheese pie. If you want a whole grain or all-purpose flour crust, that’s the crust recipe you’ll be using instead of the below gluten-free pie crust.

This caramel pecan cheesecake pie has a layer of caramel pecans over a cream cheese filling. With gluten-free, whole grain and all-purpose flour options. Perfect for Christmas and  Thanksgiving!

I first made this caramel pecan pie last year with an almond flour-based crust. It was delicious but I would hardly call it a crust. It fell apart and got soggy within hours. If you want to make this pie grain-free, you can use the crust in my paleo vegan pumpkin pie.

With all those pecans, it’s not the cheapest pie to make so I just gave up. But when I came across Bob’s Red Mill Gluten-free Pie Crust Mix, I thought I’d give it another try.

I’ve posted several recipes this year in partnership with Bob’s Red Mill but just so you know, I pick which products I want to incorporate into these recipes. I wasn’t asked to write about this pie crust mix – I chose it. :) After reading the rave reviews for it on Amazon, I knew that I had to try it.

This caramel pecan cheesecake pie has a layer of caramel pecans over a cream cheese filling. With gluten-free, whole grain and all-purpose flour options. Perfect for Thanksgiving and Christmas!

So here’s what I love about it:

  • The lack of preservatives and artificial junk! I’ve never posted any kind of mix on the blog before because I generally prefer to make everything from scratch, but after looking at the ingredients – rice flour, potato starch, tapioca flour, sugar, rice bran, sea salt, xanthan gum – I felt good about using this one.
  • How easy it is to prepare – all you do is toss the mix, butter and / or shortening, and water into a food processor. Then roll it out.
  • The dough is easy to work with. Gluten-free pie crust dough is notoriously difficult to work with but this was a breeze. You can even crimp it! My crimping looks bad just because I’m a lousy crimper.
  • It’s really tasty! And flaky. I was actually really surprised!
  • The pie pieces are SO easy to get out of the pan. You know how crusts sometimes cling to the pan or fall apart while cutting? This was the easiest pie cutting experience I’ve ever had.

What I don’t love about it:

  • There’s no sugar cookie pie variation. Haha. It’d be awesome if there were the possibility to dump in 1/2 cup of sugar to make it taste like a sugar cookie pie crust. :D Unfortunately, that’s not how baking works so I’ll just have to wait for them to make a sugar cookie pie crust mix. ;)

If you have crust making anxiety, be sure to check out this super helpful step-by-step gluten-free pie crust guide. I also found this video.

I just realized I haven’t really written anything about this pie, other than about the crust. But is that really necessary? I mean, it’s caramel pecans over a cream cheese filling. ;)

I think all you really need to know is that the filling is slightly softer and creamier than cheesecake (the one in the pictures is slightly overbaked). I’d take this caramel pecan cheesecake pie over regular pecan pie any day!

As always, all opinions expressed are my own. Head over to the Bob’s Red Mill coupon section for some $1 and $3 coupons!

Caramel Pecan Cheesecake Pie (gluten-free, whole grain, all-purpose flour options)

Rated 5.0 by 4 readers
Caramel Pecan Cheesecake Pie (gluten-free, whole grain, all-purpose flour options)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8-12 slices


    For the crust:

  • 1/2 bag of Bob's Red Mill Gluten-free Pie Crust mix or this whole wheat pie crust, which can also be made with all-purpose flour, or the grain-free crust in this paleo vegan pumpkin pie
  • For the filling:

  • 1 pound (450 grams or two 8-ounce packages) cream cheese, room temperature1
  • 1 cup (240 grams) plain full-fat Greek yogurt
  • 1/2 cup (100 grams) raw sugar or granulated sugar
  • 2 large eggs (50 grams each, out of shell), room temperature
  • 4 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • For the caramel pecan topping:

  • 3/4 cup (180 grams) packed brown sugar
  • 3/4 cup (150 milliliters) whipping cream (do not use half-and-half, reduced fat, etc.)
  • 7 tablespoons (98 grams) unsalted butter
  • 1 teaspoon vanilla extract
  • 3/8 teaspoon salt
  • 2 1/2 cups (275 grams) chopped pecans


    For the crust:

  1. If using the gluten-free pie crust mix, follow the instructions on the bag for preparing ONE 9" or 9.5" pie crust. That means you only need half the bag (so 8 ounces), 10 tablespoons of fat and 3 tablespoons of water. Here's a step-by-step tutorial with lots of pictures – note that you'll need to blind bake the crust before pouring in the filling.
  2. Once the crust is in the pie pan, place a piece of parchment paper over the crust and fill with pie weights or dried beans. Cover with a pie crust shield and bake at 425 °F (218 °C) for 30 minutes. The pie weights and parchment paper are ready to be removed when the crust is dry but still appears undercooked. Remove the pan from the oven and remove the pie weights and parchment paper. If the sides of the crust haven't lightly browned, then remove the pie crust shield so that the crust will brown a bit.
  3. Reduce the heat to 350 °F (176 °C) and continue baking for 12-18 minutes or until the bottom of the crust has lightly browned.
  4. If making the whole wheat / all-purpose flour version, then follow the instructions (Steps 1 -7) for preparing and baking the crust found on that recipe. Use a 9" or 9.5" pie plate.
  5. If making the grain-free crust, bake the crust at 350 °F (176 ° C) for 8-12 minutes (without pie weights).
  6. For the filling:

  7. For all three types of crust, let the crust cool for at least 10 minutes while preparing the filling.
  8. Beat the cream cheese until fluffy and then add the Greek yogurt, sugar, eggs, vanilla, salt and beat on low until well combined. Pour the cream cheese mixture over the bottom of the pre-baked crust and use a silicone spatula to make it as even as possible.
  9. Bake for 20-25 minutes or until just the middle is jiggly when the pan is tapped and then remove the pie from the oven.
  10. Once the pie is completely cool (about 2 hours), place it in the refrigerator to chill for at least 1 hour.
  11. For the caramel.

  12. Heat the sugar, cream, butter, vanilla and salt in a heavy bottom saucepan (do not use non-stick) over medium heat.
  13. Stir until combined and then simmer for 8 minutes. Do not stir. If needed, tilt the pan to redistribute the mixture.
  14. Remove from the heat. The caramel will be quite thin at this point. Let it cool for 20 minutes or until considerably thickened and just barely pourable. Stir in the nuts and then pour over the chilled pie. Place the pie in the refrigerator until the caramel has firmed up. The second picture was taken after the pie had chilled overnight. If you want that kind of firmer topping, refrigerate the pie (after the caramel has been added) for about 4 hours. If you want it less firm, like what you see in the first picture, then only refrigerate the pie (after adding the caramel) for about 1-2 hours.
  15. Refrigerate for up to 2 days. Best served on the day of making or the next day.


  1. If you live outside of North America and have the kind of cream cheese that's meant for toast (that comes in a little plastic tub) rather than American style brick cream cheese, then get 600 grams of cream cheese, place it in the center of a cheesecloth, and wring out the liquid until you have 450 grams of cream cheese left.

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62 comments on “Caramel Pecan Cheesecake Pie (gluten-free, whole grain, all-purpose flour options)” — Add one!

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  • Sally
    November 28, 2016 @ 9:39 am

    I made this for Thanksgiving; it was a hit! Thanks for this recipe. I will definitely make it again!

    • Erin replies to Sally
      November 28, 2016 @ 8:28 pm

      That’s great! I’m happy to hear that it was a hit and that you’ll be making it again. Thanks a bunch for your feedback. :)

  • Olivia says
    November 23, 2016 @ 6:33 am

    Hello! What a beautiful looking pie! I started making mine today, and I noticed that even with a deep dish pie pan the cream cheese mixture came up to the top after baking…Did you run into this at all? I’m thinking that I could always cut the pie and then add the topping once it is on the plates. Thank you!

    • Erin replies to Olivia
      November 23, 2016 @ 7:57 am

      Hello! And thanks. :) I just looked up my pie dish again to make sure it’s not a deep-dish and it’s not. Are you using one of those really small aluminum pie dishes? I’ve made this pie a few times and it all fit in quite nicely. :) You can see it in the first picture. I hope you’ll still enjoy it!

  • Stephanie says
    November 21, 2016 @ 5:37 pm

    I can’t even stand how much I want to eat this pie right now. Oh my goodness!

  • Aly ~ Cooking In Stilettos says
    November 21, 2016 @ 9:45 am

    What a gorgeous pie – there’s something about the quality of Bob’s Red Mill that I absolutely adore and trust! I need to check out this mix!

  • Kimberly @ The Daring Gourmet says
    November 21, 2016 @ 5:15 am

    This looks absolutely perfect – as does everything you make! I want a big slice of this right now!

  • Karen says
    November 21, 2016 @ 3:06 am

    Hi Erin! I love your recipes! I’m trying this one this week for Thanksgiving. Did I miss what size pie pan you used? I’m thinking of using my Springform pan, which is 9″, I believe. Will that work? I’m going to try using store-bought, organic graham crackers for the crust. Anyone else try that? Thanks!

    • Erin replies to Karen
      November 21, 2016 @ 8:29 am

      Hi Karen! I’m so happy you like my recipes. :) 9″ is the correct size! I’ve never tried making a pie in a springform pan but I think it’d work just fine with a graham cracker crust. Here’s a recipe for a graham cracker crust that calls for a 9″ springform. I’d love to hear how the pie comes out! Thanks for your comment. :)

      • Karen replies to Erin
        November 22, 2016 @ 4:02 am

        Thanks for the reply and for the graham cracker crust recipe! You’re the best! I’ll let you know how it turns out.

        • Erin replies to Karen
          November 22, 2016 @ 7:38 pm

          No problem! I’m happy you found it helpful. :)

  • Michelle says
    November 19, 2016 @ 1:15 am

    what temp do I bake it at after i have added the filling. It says 20-25 min but no temperature? I’m guessing 350?

    • Erin replies to Michelle
      November 19, 2016 @ 1:18 am

      Keep it at 350 F. :) Enjoy!

  • kellie @ the suburban soapbox says
    November 10, 2016 @ 1:03 pm

    What a stunning pie and love that it’s an option I can share with my GF friends! Looks delicious!

  • Sabrina | The Tomato Tart says
    November 9, 2016 @ 4:25 pm

    This looks amazingly delicious!! So yummy!

  • Katharine Bicknell
    November 9, 2016 @ 8:20 am

    Hi Erin, you have a wonderful site and my mouth waters reading your recipe emails. I love Bob’s Red Mill too. I want a cheesecake style recipe that’s not baked and wonder if you have used gelatin, could I use gelatin instead of eggs in this omgosh pie? Thanks

    • Erin replies to Katharine Bicknell
      November 9, 2016 @ 11:10 am

      Hi Katharine! Thanks so much. :) I’ve tried some gelatin-based cheesecake recipes in the past but didn’t like any of them so I’m afraid I don’t have a recipe to recommend. But if you have one that you already like, I bet this topping would be great on it! Sorry I couldn’t help more.

  • carrie @ frugal foodie mama says
    November 8, 2016 @ 3:57 pm

    This is like having of my favorite desserts in one amazing pie! :) What an impressive dessert for the holidays.

  • Alyssa | EverydayMaven says
    November 8, 2016 @ 8:36 am

    These are the flavors I love! Looks and sounds amazing.

  • Kimberly @ The Daring Gourmet says
    November 8, 2016 @ 7:47 am

    Wow, that looks positively, absolutely and completely scrumptious!!

  • Dorothy at Shockingly Delicious says
    November 8, 2016 @ 2:56 am

    Great fusion of 2 fave desserts!

  • Sharon @What The Fork says
    November 8, 2016 @ 2:46 am

    Yum this pie looks to die for! Your pictures are great as well!

    • Erin replies to Sharon @What The Fork
      November 9, 2016 @ 6:41 pm

      Thanks! It only took me 3 days of attempts. Haha. I need to get better + faster at this whole photography thing. ;)

  • Charlotte Moore
    November 8, 2016 @ 2:17 am

    I bought this GF pie crust mix and I need to use it for the GF folks.

  • Susie says
    November 8, 2016 @ 12:52 am

    Will this filling work without a pie crust?

    • Erin replies to Susie
      November 8, 2016 @ 10:16 pm

      I haven’t ever made crustless cheesecake but I think it would. Hope you’ll enjoy it! :)

  • Brandy | Nutmeg Nanny says
    November 8, 2016 @ 12:47 am

    I’m obsessed with that gooey caramel! Soon to be a Holiday classic!

  • Lauren Kelly Nutrition says
    November 8, 2016 @ 12:09 am

    YES! Pie crusts can be so difficult! I had no idea Bob’s Red Mill made a crust, I need to check that out. I just love this pie!

  • The Food Hunter says
    November 7, 2016 @ 11:40 pm

    I am loving everything about this pie!

  • Amy Stafford says
    November 7, 2016 @ 11:40 pm

    What a great recipe and its gluten free!

  • Shawn @ IWYD says
    November 7, 2016 @ 8:20 pm

    This has got to be one of the prettiest pies I have ever seen!

  • Amanda | The Chunky Chef
    November 7, 2016 @ 7:09 pm

    This is such a stunning, gorgeous pie!!

  • Sandy says
    November 7, 2016 @ 6:48 pm

    Erin, this looks amazing. I love all your recipes, and we LOVE Bob’s Red Mill!

    • Erin replies to Sandy
      November 9, 2016 @ 6:36 pm

      Aww, thanks! And I’m totally with you on Bob’s. :D

  • Dorothy @ Crazy for Crust says
    November 7, 2016 @ 5:24 pm

    I feel that – pie is so hard if it fails. Like, now I have to make a whole new pie??!! But worth it because they’re so good. This one is gorgeous and I need it in my belly!

  • Stephanie says
    November 7, 2016 @ 5:24 pm

    Oh my! This pie looks beyond amazing!!

  • Heather | All Roads Lead to the Kitchen says
    November 7, 2016 @ 3:30 pm

    My mom has been looking for a good gf pie crust recipe, and this makes it so much easier. Perfect timing, too – I’ll let her know about the mix! Plus, YUM.

  • Carolyn says
    November 7, 2016 @ 1:30 pm

    Hah! Looks like we had similar ideas for Bob’s this month. Hip Hooray for pecan pie!

    • Erin replies to Carolyn
      November 9, 2016 @ 6:34 pm

      Can’t wait to try yours! :)

  • Jennifer @ Show Me the Yummy says
    November 7, 2016 @ 12:59 pm

    This might just be THE most genius pie. EVER. <3

  • Amanda|The Kitcheneer says
    November 7, 2016 @ 12:14 pm

    This pie sounds heavenly! I usually make pecan pie every year, I will have to make this version too!


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