Caramel-Pecan Cheesecake Pie

Caramel-Pecan Cheesecake Pie by Taste of Home

  • Total Time: Prep: 15 min. Bake: 35 min. + chilling
  • Makes: 8 servings

Ingredients

  • 1 sheet refrigerated pie crust
  • 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

  • Preheat oven to 375°. Line a 9-in. deep-dish pie plate or cast iron skillet 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.
  • In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
  • 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.

SOURCE: Taste of Home