Prep Time: 15 mins | Bake: 35 mins + chilling | Yield: 6-8 servings

Ingredients:

1 pkg. (8 oz.) cream cheese, softened

1/2 cup sugar

4 eggs

1 tsp vanilla extract

1 unbaked pstry shell (9″)

1 1/4 cups chopped pecans

1 cup caramel ice cream topping

Instructions:

  1. In a small bowl, beat the 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 over pecans.
  3. Bake at 375°F 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.