Caramel-Pecan Cheesecake Pie


1 refrigerated pie pastry

1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon vanilla extract
1-1/4 cups chopped pecans
1 jar (12-1/4 ounces) caramel ice cream topping
Additional caramel ice cream topping, optional


Line a 9-in. deep-dish 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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