In a small mixing 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 ice cream topping until blended. Pour over pecans.
Bake at 375 for 35-40 min or until lightly browned (loosely cover 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.
Originally Submitted
10/24/2008
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