"A simple cheesecake with a spiced crust and a caramel pecan topping." — LADYDELTA
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graham cracker crumbs
apple pie spice
2 (8 ounce) packages
cream cheese, softened
caramel ice cream topping
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.
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.
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.
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! thanks for sharing your recipe.
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! :-)))))
* Percent Daily Values are based on a 2,000 calorie diet.
Caramel Pecan Cheesecake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 247
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