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

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
2 hrs 45 mins
total:
4 hrs
Servings:
12
Yield:
1 - 9 inch springform pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 in the preheated oven 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.

Nutrition Facts

355 calories; protein 5.7g 11% DV; carbohydrates 24.4g 8% DV; fat 27.4g 42% DV; cholesterol 72.1mg 24% DV; sodium 232mg 9% DV. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/05/2003
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. Read More
(32)

Most helpful critical review

Rating: 3 stars
12/27/2004
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 but it wasn't soggy either- had really nice flavor (had used allspice instead of apple pie spice) This might be because i left out the ground pecans and used instead flour. DEFINATELY DOUBLE FILLING. the end result of doubling is a cheese cake thats roughly 2" thick. Watch the baking time- check it BEFORE the time is up ALSO...may i suggest instead of Ice cream caramel topping.. (which often tastes and looks a bit weak or fake...) use caramel candies some canned condensed milk and a little bit of butterscotch liquer- melted in a sauce pan over the stove. The flavor will be much richer the color more vibrant and the caramel thicker. I gave it three stars although if I could i would give it 3.5 because it is VERY EASY TO MAKE but the results are consequently not extraordinary. Read More
(8)
23 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
11/05/2003
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. Read More
(32)
Rating: 5 stars
12/17/2003
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 since my pan was bigger then 9 inches. For the top all I put was caramel but the items used to make the actual cheesecake part I have to say made an awesome tasting cheesecake. Read More
(20)
Rating: 5 stars
05/07/2003
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. Read More
(20)
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Rating: 5 stars
12/15/2010
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! Read More
(14)
Rating: 5 stars
05/07/2003
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! thanks for sharing your recipe. Read More
(11)
Rating: 3 stars
12/27/2004
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 but it wasn't soggy either- had really nice flavor (had used allspice instead of apple pie spice) This might be because i left out the ground pecans and used instead flour. DEFINATELY DOUBLE FILLING. the end result of doubling is a cheese cake thats roughly 2" thick. Watch the baking time- check it BEFORE the time is up ALSO...may i suggest instead of Ice cream caramel topping.. (which often tastes and looks a bit weak or fake...) use caramel candies some canned condensed milk and a little bit of butterscotch liquer- melted in a sauce pan over the stove. The flavor will be much richer the color more vibrant and the caramel thicker. I gave it three stars although if I could i would give it 3.5 because it is VERY EASY TO MAKE but the results are consequently not extraordinary. Read More
(8)
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Rating: 5 stars
08/09/2003
THE BEST! I doubled the recipe to make a thicker cheesecake. Went over great! Thanks!:-))))) A Read More
(6)
Rating: 5 stars
11/26/2007
I doubled the recipe and added a teaspoon of lemon juice. I made it for Thanksgiving dinner and everyone raved about it. Read More
(6)
Rating: 5 stars
05/07/2003
Ohhhhh ya.....i double the batch....it was great.....ty....... Read More
(5)
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