Caramel Pecan Cheesecake

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.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 355 Calories

Ingredients

• 2 eggs
• 1 cup chopped pecans
• 2 (8 ounce) packages cream cheese, softened
• 3 tablespoons white sugar
• 1 cup graham cracker crumbs
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon vanilla extract
• 0.5 cup white sugar
• 0.25 cup margarine, melted
• 0.5 teaspoon apple pie spice
• 0.5 cup ground pecans
• 0.25 cup caramel ice cream topping

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Combine caramel topping and chopped pecans in a small bowl; spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.