Caramel - Pecan Cheesecake Pie

The recipe for this yummy and very easy pie comes from my niece via a recipe group. The pie tastes like a creamy pecan pie, but without all the guess work as to whether or not the filling is set because the pecan mixture is made with caramel ice cream topping. The caramel-pecan mixture is wonderful and so worth the calories. I do hope you will give this recipe a try soon, blessings for a wonderful weekend.

Recipe:

1 8-oz. pkg. cream cheese (I used low-fat)
1/2 cup sugar
4 eggs
1 tsp. vanilla extract
1 unbaked 9" deep-dish pie shell
1-1/2 cups chopped pecans
1 cup caramel ice cream topping (11.75 oz.)

1. Beat together cream cheese, 1 egg, sugar and vanilla in a medium sized bowl.
2. Spread mixture in the pie shell; sprinkle with the pecans.
3. In another bowl, whisk together 3 remaining eggs and caramel topping. Pour over pecans.
4. Bake in a 375 degree oven for 35 - 40 minutes. You may need to cover the crust with foil after 20 minutes so the crust doesn't get too dark.
5. Cool on wire rack for 1 hour; refrigerate for 4 hours or overnight.

Serves 8