Caramel Pecan Pie Cheesecake

My sister shared this recipe on Thanksgiving Day 2012. It sounded so good I had to try it right away! It is a fabulous combination of pecan pie and cheesecake!

Ingredients

• 1 (9 inch) unbaked deep dish pie crust
• 1 (8 ounce) package cream cheese, softened
• 0.5 cup white sugar
• 4 eggs, divided
• 1 teaspoon vanilla extract
• 1 ¼ cups chopped pecans
• 1 (12 ounce) jar caramel ice cream topping

Steps

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Line a 9-inch deep dish pie pan with the crust; trim and flute the edges.
3. Beat cream cheese, sugar, 1 egg, and vanilla extract together in a small bowl until smooth. Spread into pie crust and sprinkle pecans on top.
4. Whisk remaining eggs in a small bowl; gradually whisk in caramel topping until blended. Pour on top of cream cheese mixture.
5. Bake in the preheated oven until lightly browned, 35 to 40 minutes.
6. Cool on a wire rack for 1 hour. Refrigerate at least 4 hours to overnight before slicing.