In a small mixing bowl, beat the cream cheese, sugar, 1 egg and vanilla extract 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 degrees for 35-40 minutes or until lightly browned (loosely cover with foil after 20 minutes if pie browns too quickly). Cool for 1 hour. Refrigerate for 4 hours or overnight before slicing. Refrigerate leftovers.
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