Caramel-Pecan Cheese Pie

Delicious, cheap and simple, this pie is one of my favorites. No complex ingredients, no special cooking skills needed. However, the pleasure will be postponed, you need to refrigerate the pie for 4 hours.

INGREDIENTS -

9 whole Honey Maid Honey Grahams

1/4 cup granulated sugar

1/3 cup Parkay, melted

1 cup pecan havles, divided

2 Philadelphia Cream Cheese blocks (8 oz.), softened (just roll them around on a hard surface for a couple of minutes)

1/2 cup packed light brown sugar

2 tbsp. vanilla

2 eggs

1/4 cup Smuckers caramel ice cream topping

DIRECTIONS-

Preheat oven to 325° F. Mix graham crumbs, sugar and Parkay. Press mix firmly on 9 inch pie plate. Beat the cream cheese, the brown sugar and the vanilla in a bowl with electric mixer on medium speed until it blends well (no bubbles, not too thick, but not too runny). Add the eggs to the mix, and mix until just blended. Pour over crust. Place pecans around edge of pie.
Bake for 45 minutes or until the center is set. Take it out, cool it for a while (on a rack or plate). Refrigerate for 4 hours. After taking it out of the fridge, drizzle it with the caramel topping and voila!