Caramel Pecan Cheesecake Recipe

Ingredients
<br>- 1 cup graham cracker crumbs
<br>- ½ cup ground pecans
<br>- 3 tablespoons white sugar
<br>- ½ teaspoon ground cinnamon
<br>- ½ teaspoon apple pie spice
<br>- ½ teaspoon ground nutmeg
<br>- ¼ cup margarine, melted
<br>- 2 (8 ounce) packages cream cheese, softened
<br>- ½ cup white sugar
<br>- ½ teaspoon vanilla extract
<br>- 2  eggs
<br>- ¼ cup caramel ice cream topping
<br>- 1 cup chopped pecans
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool.
<br>step 4: In a small bowl, combine caramel topping and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.
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Ingredients
- 1 cup graham cracker crumbs
- ½ cup ground pecans
- 3 tablespoons white sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon apple pie spice
- ½ teaspoon ground nutmeg
- ¼ cup margarine, melted
- 2 (8 ounce) packages cream cheese, softened
- ½ cup white sugar
- ½ teaspoon vanilla extract
- 2 eggs
- ¼ cup caramel ice cream topping
- 1 cup chopped pecans

Directions
step 1: 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.
step 2: 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.
step 3: Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool.
step 4: In a small bowl, combine caramel topping and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.

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