CARAMEL-PECAN CHEESECAKE PIE
I found this recipe at Tasteofhome.com recently and couldn't pass it up. It's so rich you'll need an extra trip to the dentist, and you also might want to remove the batteries from the bathroom scales before eating this. I'm giving you fair warning!
- 1 pkg
- (8 oz.) cream cheese, softened
- 1/2 c
- 1 tsp
- vanilla extract
- (9") unbaked pie shell
- 1 1/4 c
- pecans, chopped
- 1 c
- caramel ice cream topping
1In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
2In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour over pecans.
3Bake at 375 degrees for 35-40 minutes or until lightly browned (loosely cover 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. Refrigerate leftovers.