The Humpherys Family

ZZ Caramel-Pecan Cheesecake Pie

Source  Taste of Home
Recipe Added:  4/1/2012
1 sheet refrigerated pie pastry
1 8-oz pkg cream cheese, softened
1/2 cup sugar
4 eggs
1 tsp vanilla
1 1/4 cups chopped pecans
1 jar caramel ice cream topping
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. If desired, garnish with additional caramel ice cream topping.
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