Caramel Pecan Cheesecake II

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


12 servings


1 cup graham cracker crumbs
1/2 cup ground pecans
3 tablespoons granulated (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, room temperature
1/2 cup granulated (white) sugar
1/2 teaspoon vanilla extract
2 large eggs
1/4 cup caramel ice cream topping
1 cup chopped pecans


Preheat oven to 350°F (177°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 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.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 1 hour 10 minutes
Cool Time: 1 hour 30 minutes
Chill Time: 4 hours

Additional Information

For more helpful tips see Cheesecake Basics.


Store in refrigerator.

Nutritional Information

Amount per serving: Calories: 355; Total Fat: 27.4 g; Cholesterol: 76 mg; Sodium: 232 mg; Total Carbs: 24.4 g; Dietary Fiber: 1.6 g; Protein: 5.7 g

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