Caramel Pecan Cheesecake

Caramel Pecan Cheesecake

18
LADYDELTA 0

"A simple cheesecake with a spiced crust and a caramel pecan topping."

Ingredients

4 h servings 355 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  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.
  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.
  3. Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool.
  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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Reviews

18
  1. 21 Ratings

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This is a fantastic recipe for Cheesecake lover's but you must double the recipe if not at least increase by half. If you don't you will end up with a pretty pathetic looking cheesecake.

Very good Cheesecake, my family raved about it. Although, next time I will double the recipe to better fit my pan. It came out a little short.

I changed mine slightly by leaving out all the stuff to make the spice crust.. All I used were the graham crackers and butter. I also had to up the amount of cream cheese and other ingredients ...

I took this to a dinner party and everyone just loved it. The crust is amazing and the caramel and nuts blend with the creamy cheesecake very well. Def a keeper!

excellent! not a crumb left on the plate. I did not put pecans in the crust but added the spices (used allspice instead of apple pie spice) and the crust was what received many compliments! th...

This was an OK cheesecake. The aftertaste is a tiny bit eggy- which really isn't my thing. The texture was ok- not very creamy but also not very grainy or dry. The crust wasn't crunchy or crips ...

I doubled the recipe and added a teaspoon of lemon juice. I made it for Thanksgiving dinner and everyone raved about it.

THE BEST! I doubled the recipe to make a thicker cheesecake. Went over great! Thanks! :-))))) A+++++

Ohhhhh ya.....i double the batch....it was great.....ty.......