Carmel-Pecan Cheesecake Pie

By á-47

Ingredients

• 1 sheet refrigerated pie pastry
• 1 pkg. (8 oz) cream cheese, softened
• 1/2 cup sugar
• 4 eggs
• 1 tea. vanilla
• 1 1/4 cups chopped pecans
• 1 jar caramel ice cream topping

Preparation

Step 1

Line a 9" pie pan with pastry.

In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until snooth. Spread into pastry shell; sprinkle with pecans.

In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Slowly pour over pecans.

Bake at 375 degrees for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20minutes if pie browns too quickly).

Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing.