Shelly's Recipe

CARAMEL-PECAN CHEESECAKE PIE

Category: Cheesecake

1 (8 oz) pkg cream cheese, softened
1/2 cup sugar
4 eggs
1 tsp vanilla extract
1 (9”) unbaked pastry shell
1 1/4 cups chopped pecans
1 cup caramel ice cream topping

In a small mixing 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 over pecans. Bake at 375 for 35-40 minutes or until lightly browned (loosely cover 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. Refrigerate leftovers.