Caramel Pecan Cheesecake Pie - cooking recipe

Ingredients

1 (8 ounce) package cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon vanilla extract
1 (9 inch) unbaked pastry shells
1 1/4 cups chopped pecans
1 cup caramel ice cream topping

Preparation

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. Graduall 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 wire rack for one hour.
Refrigerate for 4 hrs or overnight before slicing.
Refrigerate leftovers.