A creamy cheesecake layer topped with pecans and a rich caramel custard, baked in a gluten-free pie crust.
Wow! This pie is delicious! It's certainly not low-fat, but it tastes fabulous! It's a nice twist on Pecan Pie.
Preheat oven to 375º. Prepare the pie crust.
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 375º 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.
I used Smucker's Caramel ice cream topping.
