Ingredients
12
12 servings
- •1 cup graham cracker crumbs
- •0.5 cup ground pecans
- •3 tablespoons white sugar
- •0.5 teaspoon ground cinnamon
- •0.5 teaspoon apple pie spice
- •0.5 teaspoon ground nutmeg
- •0.25 cup margarine, melted
- •2 (8 ounce) packages cream cheese, softened
- •0.5 cup white sugar
- •0.5 teaspoon vanilla extract
- •2 eggs
- •0.25 cup caramel ice cream topping
- •1 cup chopped pecans
Instructions
- 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.
- 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.
- 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.
- Combine caramel topping and chopped pecans in a small bowl; spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.
Nutritional Facts
Per 12 servings
- Calories: 355
- Carbohydrate: 24g
- Fat: 27g
- Fiber: 2g
- Protein: 6g
- Sugar: 14g
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