Caramel Pecan Pie Cheesecake - cooking recipe

Ingredients

1 (9 inch) unbaked deep dish pie crust
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
4 eggs, divided
1 teaspoon vanilla extract
1 1/4 cups chopped pecans
1 (12 ounce) jar caramel ice cream topping

Preparation

Preheat the oven to 375 degrees F (190 degrees C).
Line a 9-inch deep dish pie pan with the crust; trim and flute the edges.
Beat cream cheese, sugar, 1 egg, and vanilla extract together in a small bowl until smooth. Spread into pie crust and sprinkle pecans on top.
Whisk remaining eggs in a small bowl; gradually whisk in caramel topping until blended. Pour on top of cream cheese mixture.
Bake in the preheated oven until lightly browned, 35 to 40 minutes.
Cool on a wire rack for 1 hour. Refrigerate at least 4 hours to overnight before slicing.