Holiday Recipe Guide 2009

Gwen Bayerl, Gering, NE

8 oz cream cheese, softened

½ C sugar

4 eggs 1 tsp vanilla

1 – 9” unbaked pastry shell

1¼ C chopped pecans

1 C carmel ice cream topping

In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell and sprinkle with pecans. In a small bowl whisk remaining eggs, whisk in caramel topping until well blended. Pour over pecans. Bake at 375° for 35-40 minutes until lightly browned. Cool on wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Refrigerate leftovers.

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