Caramel Pecan Cheesecake

[Raine]

Caramel Pecan Cheesecake

Makes 1 - 9 inch springform pan (12 servings).

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


Directions
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.

 

[digigirl]

Well, that sounds incredibly evil and sinful.

I'll make it as soon as possible!

 

[Charlotte]

That recipe made my mouth water! I LOVE pecans! and I LOVE cheesecakes - almost all of them!

Now when I use them in any recipe I always toast them lightly first... it enhances their flavour.

Do you think I could replace the margarine with butter?

Thank you!
Jocelyne

 

[Raine]

I don't see why not. Afterall butter tastes better!