Caramel Pecan Cheesecake
Description
This caramel pecan cheesecake has a nutty crust, and a creamy cinnamon-spiced filling. Top with crunchy pecans and caramel for a delicious holiday dessert.
Ingredients
•
1 cup graham cracker crumbs
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1/2 cup ground pecans
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3 tablespoons white sugar
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1/2 teaspoon ground cinnamon
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1/2 teaspoon apple pie spice
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1/2 teaspoon ground nutmeg
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1/4 cup margarine, melted
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2 (8 ounce) packages cream cheese, softened
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1/2 cup white sugar
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1/2 teaspoon vanilla extract
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2 eggs
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1/4 cup caramel ice cream topping
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1 cup chopped pecans
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Combine graham cracker crumbs, ground pecans, sugar, cinnamon, apple pie spice and nutmeg in a medium bowl. Pour in melted butter; mix well and press into the bottom of a 9-inch springform pan.
2
Beat cream cheese, 1/2 cup sugar, and vanilla in a large bowl until smooth. Beat in eggs, one at a time, until blended. Pour filling on top of prepared crust.
3
Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 70 minutes. Allow cheesecake to cool.
4
Combine caramel topping and chopped pecans in a small bowl; spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.