Caramel Pecan Cheesecake

Ingredients

Original recipe makes 1 - 9 inch springform pan
1 cup graham cracker crumbs
1/2 cup ground pecans
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1/2 teaspoon ground nutmeg
1/4 cup margarine, melted
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/4 cup caramel ice cream topping
1 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, ground pecans, sugar, cinnamon, apple pie spice and nutmeg. Pour in the melted butter. Mix well and press into the bottom of a 9 inch springform pan.

In a large bowl, Beat cream cheese, 1/2 cup sugar and vanilla until smooth. Beat in the eggs one at a time. Pour filling into crust.

Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool.

In a small bowl, combine caramel topping and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.

PREP
15 mins
COOK
1 hr
READY IN
4 hrs