Caramel-Pecan Pie

• 1 c. coarsely chopped pecans
• 1 unbaked 9-inch pastry shell
• 1/4 c. commercial caramel topping
• 2 (3 oz.) pkg. cream cheese, softened
• 1/2 c. sugar
• 1 tsp. vanilla extract
• 3 eggs
• pecan halves (optional)
• commercial caramel topping (optional)

1. Place 1 cup pecans in bottom of pastry shell; drizzle with 1/4 cup caramel topping.
2. Set aside.
3. Combine cream cheese, sugar and vanilla; beat at medium speed of an electric mixer until well blended.
4. Add eggs, one at a time, beating after each addition. Pour mixture over pecans.
5. Bake at 325u0b0 for 45 minutes.
6. Cool completely, and chill.
7. Garnish with pecan halves and drizzle with additional caramel topping, if desired.
8. Yields one 9-inch pie.

pecans, pastry shell, commercial caramel topping, cream cheese, sugar, vanilla extract, eggs, pecan, caramel topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=735995 (may not work)