INGREDIENTS

  • 1 (8ounce)package cream cheese , softened
  • 1/2 cup sugar
  • 8 eggs
  • 1 teaspoon vanilla extract
  • 1unbaked pastry shell
  • 1 1/4 cups chopped pecans
  • 1 cup caramel ice cream topping

DIRECTIONS

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