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Caramel Pecan Cheesecake Pie Recipe
Ingredients
1 sheet refrigerated pie pastry 1 package (8 ounces) cream cheese, softened 1/2 cup sugar 4 large eggs 1 teaspoon vanilla extract 1-1/4 cups chopped pecans 1 jar (12-1/4 ounces) fat-free caramel ice cream topping Additional fat-free caramel ice cream topping, optional
Directions
1. Preheat oven to 375°. Line a 9-in. deep-dish pie plate with pastry. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans. 2. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans. 3. Bake 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 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping. Yield: 6-8 servings.
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