Carmel Pecan Cheesecake Pie

1. Preheat oven to 375. Line a 9 inch deep-dish pie plate with pastry. Trim and flute edges.
2. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell, sprinkle with pecans.
3. In a small bowl, whisk remaining eggs; gradually whisk in carmel topping until blended. Pour slowly over pecans.
4. Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if crust browns too quickly). Cool on wire rack 1 hour. Refreidgerate 4 hours or overnight before slicing. If desired, garnish with additional carmel ice cream topping.

• 1 sheet refridgerated pie pastry
• 8 oz cream cheese, softened
• 1/2 cup sugar
• 4 large eggs
• 1 t vanilla extract
• 1-1/4 cups chopped pecans
• 1 jar (12-1/4 oz) fat-free carmel ice cream topping

Notes: