Caramel Pecan Cheesecake
- 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.
graham cracker crumbs, ground pecans, white sugar, ground cinnamon, apple pie spice, ground nutmeg, margarine, cream cheese, white sugar, vanilla, eggs, caramel ice cream topping, pecans
Taken from www.allrecipes.com/recipe/25978/caramel-pecan-cheesecake/ (may not work)