If you like cheesecake and you like pecan pie, you will LOVE this one! I found this recipe in a magazine---gotta give props to Taste of Home---love them!
TIME: Prep: 15 min. Bake: 35 min. + chilling
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 unbaked deep-dish pastry shell (9 inches) TKA: buy a frozen shell
1-1/4 cups chopped pecans
1 cup caramel ice cream topping (buy a 12.25 oz. jar)
In a small 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 topping until blended. Pour slowly over pecans.
Bake at 375° for 35-40 minutes or until lightly browned (loosely cover with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Refrigerate leftovers. Yield: 6-8 servings.
It is fabulous!!!