Caramel Pecan Cheesecake Recipe - Allrecipes.com
Caramel Pecan Cheesecake Recipe
  • READY IN 4 hr

Caramel Pecan Cheesecake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch springform pan Change Servings

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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 4 hrs
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Reviews More Reviews

Most Helpful Positive Review
Nov 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.

 
Most Helpful Critical Review
Dec 26, 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.

 

20 Ratings

May 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.

 
Dec 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.

 
Dec 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!

 
May 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.

 
Nov 26, 2007

I doubled the recipe and added a teaspoon of lemon juice. I made it for Thanksgiving dinner and everyone raved about it.

 
Aug 08, 2003

THE BEST! I doubled the recipe to make a thicker cheesecake. Went over great! Thanks! :-))))) A+++++

 

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Nutrition

  • Calories
  • 355 kcal
  • 18%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 27.4 g
  • 42%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 232 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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