Categories: Desserts
Ingredients
- 1 pkg (8 oz.) cream cheese, softened
- 1/2 C sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 unbaked pastry shell (9 inches)
- 1-1/4 C chopped pecans
- 1 C caramel ice cream topping
Directions
-
In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour over pecans. Bake at 375 degrees for 35-40 minutes or until lightly browned. Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing.