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For the Crust, mix all ingredients in medium bowl. Press into bottom and up sides of 9-inch pie plate. Set aside.
For the Filling, beat cream cheese, caramel topping and vanilla in large bowl with electric mixer on medium speed until smooth. Gradually beat in heavy cream just until blended. Beat on medium-high speed 2 minutes or until fluffy. Spoon mixture into crust.
Refrigerate 3 hours or until set. Drizzle with additional caramel topping. Sprinkle with sea salt, if desired. Store leftover pie in refrigerator.