Ingredients
8
8 servings
- •1 (9 inch) unbaked deep dish pie crust
- •1 (8 ounce) package cream cheese, softened
- •½ cup white sugar
- •4 eggs, divided
- •1 teaspoon vanilla extract
- •1 ¼ cups chopped pecans
- •1 (12 ounce) jar caramel ice cream topping
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Line a 9-inch deep dish pie pan with the crust; trim and flute the edges.
- 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.
- Whisk remaining eggs in a small bowl; gradually whisk in caramel topping until blended. Pour on top of cream cheese mixture.
- Bake in the preheated oven until lightly browned, 35 to 40 minutes.
- Cool on a wire rack for 1 hour. Refrigerate at least 4 hours to overnight before slicing.
Nutritional Facts
Per 8 servings
- Calories: 524
- Carbohydrate: 55g
- Fat: 32g
- Fiber: 2g
- Protein: 9g
- Sugar: 14g
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