Caramel-Pecan Cheesecake Pie

Oh So Good!!!

Caramel-Pecan Cheesecake Pie:

1 pkg. (8 oz.) Cream cheese, softened
1/2 cup sugar
4 eggs
1 tsp. vanilla
1 unbaked pastry shell (9-inches)
1 1/4 cups chopped pecans
1 cup caramel ice cream topping

In a small mixing 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 ice cream topping until blended. Pour over pecans.

Bake at 375 degrees for 35 - 40 minutes, or until lightly browned (loosely cover with foil after 20 mins. if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing to serve. I serve with a dab of whipped cream and a pecan half on top of each slice. Refrigerate leftovers.