Caramel Pecan Cheesecake Pie

This has been my favorite pie to make lately, and you can use the cheesecake layer with any other pie as well. (We made a blueberry cheesecake pie and it was absolutely delicious.) Sorry I don't have a picture.

1 pkg (8 oz) cream cheese, softened
1/2 c. sugar
4 eggs
1 tsp vanilla extract
1 pie crust (unbaked, you can buy them but I usually make my own)
1 1/4 c. chopped pecans
1 c. caramel ice cream topping

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, wisk remaining eggs; gradually wisk in caramel sauce until blended. Pour over pecans.

Bake at 375 for 35-40 minutes (I usually do closer to 40 but I think that is just my oven). Or until lightly browned. (loosely cover with foil after 20 min if pie browns too quickly. Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Refrigerate leftovers.


And here is the pie crust I use:

3 c. flour
1/2 c. sugar
1 tsp salt

Combine in a bowl or mixer. Knife in 1 1/3 c. shortening. In a separate bowl beat 1 egg, 3 Tbsp ice water and 1 Tbsp white vinegar. Add to dry mixtures. Mix until well blended. Roll out on flourered surface to desired size and place in (ungreased) pie pan.