Caramel-Pecan Cheesecake Pie Recipe

By martha-2

Ingredients

• 1 sheet refrigerated pie pastry
• 1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
• 1/2 cup sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1-1/4 cups chopped pecans
• 1 jar (12-1/4 ounces) fat-free caramel ice cream topping

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

Directions

Line a 9-in. pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
Bake at 375° for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Yield: 6-8 servings.

Editor’s Note: This recipe was tested with Smucker’s ice cream topping.