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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