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Caramel Pecan Cheesecake Pie Recipe


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     Caramel Pecan Cheesecake Pie

Category   Desserts - Breads
Sub Category   None
Servings   6-8

1 sheet refrigerated pie pastry
1 pkg (8oz) cream cheese softened
1/2 cup sugar
4 eggs
1 tsp vanilla
1 1/4 cups chopped pecans
1 jar (12 1/4 oz) fat free caramel ice cream topping

line a 9 inch 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 375f degrees for 35-40 minutes or until lightly browned(loosely cover edges with foil after 20 min if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing.

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