This brisk and spicy mixture was invented by my inventive hubby. It has grown to be one of my favorites!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 2 hrs 45 mins |
| Total Time: | 4 hrs |
| Servings: | 12 |
| Yield: | 1 (9-inch) cheesecake |
Ingredients
- 1 cup graham cracker crumbs
- ½ cup ground pecans
- 3 tablespoons white sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon apple pie spice or to taste
- ½ teaspoon ground nutmeg or to taste
- ¼ cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- ½ cup white sugar
- ½ teaspoon vanilla extract
- 2 large eggs
- ¼ cup caramel ice cream topping
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Combine graham cracker crumbs, ground pecans, sugar, cinnamon, apple pie spice and nutmeg in a medium bowl. Pour in melted butter; mix well and press into the bottom of a 9-inch springform pan.
- Beat cream cheese, 1/2 cup sugar, and vanilla in a large bowl until smooth. Beat in eggs, one at a time, until blended. Pour filling on top of prepared crust.
- Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 70 minutes. Allow cheesecake to cool.
- Combine caramel topping and chopped pecans in a small bowl; spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.
Nutrition Facts
| Calories | 355 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 10 g |
| Sodium | 232 mg |
| Sugars | 14 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Disappointing. 70 minutes was way too long. I took it out 20 minutes early and it was getting dark brown and overdone on the top and sides. It was very shallow and sad looking. The pretty pecans and caramel were just not enough to make it 5 stars.
No changes were made. Haven’t had the chance to taste it yet. Thanksgiving Day will be test if family eats it! It was easy to put together and smells wonderful.
I made this in a gluten free version for Thanksgiving. I used gf graham crackers and of course the pecans for the crust. I followed the recipe exactly for the filling but I did double it and added 1tsp of lemon juice. I did not add the caramel to the top when finished baking because I wasn’t sure if everyone in my family would want the caramel. As it turned out very few people wanted the caramel because the cheesecake was so delicious. It was moist, creamy, and had a great flavor. It was not eggy at all as one reviewer mentioned. I will make again.
These were pretty good. For pecan lovers! Pecans on the top were a little too much for my taste as the pecans in the crust were perfect.. My 7yr. old agrees with me but the hubby absolutely LOVED this cheesecake.
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!
The cheesecake portion of this recipe would probably be the right amount to fill a ready-made graham cracker crust. Definitely double it for a 9″ springform pan.
Good Cheesecake. I used 3 packs of cream cheese and 3 eggs and 1 teaspoon of vanilla extract but everything else stayed the same. Probably next time I will cut the spices in half for the crust just because I thought it was a bit too spicy.
I doubled the recipe and added a teaspoon of lemon juice. I made it for Thanksgiving dinner and everyone raved about it.
I switched recipes in the middle of making my cheesecake for whatever reason and since I was kinda rushing I didn’t read the reviews until after it was in the oven… yeah! you HAVE to double! it’s less than a 1/2in thick! Anyway, it was too late, luckily i didn’t do this right before a dinner party or anything… I would have cried. The only reason I didn’t one star this recipe is because this crust is DELISH! To be fair, let’s rename it Caramel Crust Cake then there will be no confusion.
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.
Fabulous!! Not a chef, but it came out superb. Looked and tasted gourmet… and the best part, it was easy. Definitely double the recipe, it came out perfect.
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…….
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.
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.
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 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.