Caramel-Pecan Cheesecake Pie


Caramel-Pecan Cheesecake Pie

TIME: Prep: 15 min. Bake: 35 min. + chilling
Ingredients:

* 1 sheet refrigerated pie pastry
* 1 package (8 ounces) cream cheese, softened
* 1/2 cup sugar
* 4 eggs
* 1 teaspoon vanilla extract
* 1-1/4 cups chopped pecans
* 1 jar (12-1/4 ounces) fat-free caramel ice cream topping

Directions:
Line a 9-in. pie plate with pastry--(**Use a regular 9-in. pie plate (not a foil pan, as they are smaller). 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 375° for 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 for 1 hour. Refrigerate for 4 hours or overnight before slicing. Yield: 6-8 servings.

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