Caramel Cheesecake Pie

1 sheet refrigerated pie pastry

1 package (8 ounces) cream cheese, softened

1/2 cup sugar

4 eggs

1 teaspoon Spice Islands® pure vanilla extract

1-1/4 cups chopped pecans

1 jar (12-1/4 ounces) fat-free caramel ice cream topping

Additional fat-free caramel ice cream topping, optional

Line a 9-in. pie plate with pastry. Trim and flute edges. 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 edges 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. If desired, garnish with additional caramel ice cream topping. Yield: 6-8 servings.

recipe source : Taste of Home