1 pkg (8oz) cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon vanilla
1 unbaked pie shell
1 cup caramel ice cream topping
1 1/4 cups chopped pecans
In a small mixing bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pie 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. (You can loosely cover with foil after 20 minutes if pie is browning too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours before slicing.
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