Caramel Pecan Cheesecake

• 1 (8 ounce) package cream cheese, softened
• 12 cup sugar
• 8 eggs
• 1 teaspoon vanilla extract
• 1 unbaked pastry shell
• 1 14 cups chopped pecans
• 1 cup caramel ice cream topping

1. In a small mixing bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth.
2. Spread into pastry shell and sprinkle with pecans to cover.
3. in a small bowl, whisk remaining eggs.
4. Gradually whisk in caramel sauce until blended.
5. Pour sauce mixture over pecans.
6. Bake at 375F for 35-40 minutes or until browned.
7. You can cover it with foil (loosely) after 20 minutes if the pecans are browning too quickly.
8. Cool and refrigerate for 4 hours before slicing.
9. Be sure to refrigerate leftovers!

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

Taken from www.food.com/recipe/caramel-pecan-cheesecake-258772 (may not work)