Caramel Pecan Cheesecake Pie
- 1 sheet refrigerated pie pastry
- 1 package (8 ounces) cream cheese, softened
- ½ cup sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1¼ cups chopped pecans
- 1 jar (12¼ ounces) fat-free caramel ice cream topping
Line a 9-inch deep dish pie plate with pastry. 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 pie at 375 degrees 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. If desired, garnish with additional caramel ice cream topping.