Caramel Pecan Cheesecake recipe

1 servings

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

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.