Caramel-Pecan Cheesecake Pie

• 1 sheet refrigerated pie pastry
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup
• 4 large eggs
• 1 teaspoon vanilla extract
• 1-1/4 cups chopped pecans
• 1 jar (12-1/4 ounces) fat-free caramel ice cream topping
• Additional fat-free caramel ice cream topping, optional

1. Preheat oven to 375u0b0. 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. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
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.

pastry, cream cheese, eggs, vanilla, pecans, caramel ice cream topping, caramel ice cream topping

Taken from www.tasteofhome.com/recipes/caramel-pecan-cheesecake-pie/ (may not work)