Carmel Pecan Cheesecake Pie
- Servings: 6-8
- Prep Time: 30 min
- Cook Time: 35 to 40 min
|8 oz. pkg||Cream Cheese, softened|
|Tsp Pure Vanilla Extract|
|1¼ cups||Chopped Pecans|
|Cup Mrs.richardson Caramel Ice Cream Topping|
|9" Unbaked Pie Shell, crimp edges high|
Beat the cream cheese, sugar, 1 egg and vanilla until smooth.
Spread into pie shell; sprinkle with pecans.
In sm bowl,whisk remaining eggs; gradually whisk in caramel topping until blended.
Pour over pecans.
Bake at 375 degrees for 35 to 40 min or until lightly browned (cover edges with foil after 20 min baking time).
Cool on rack for 1 hour.
Refrigerate for at least 4 hours before slicing.