Caramel-Pecan Cheesecake Pie

1. 1

   Preheat oven to 375u00b0. Line a 9-in. deep-dish pie plate or cast iron skillet with pastry. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.

2. 2

   In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.

3. 3

   Bake 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 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.