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Pecan Pie Caramel Cheesecake

2.60 Mitt(s) 5 Rating(s)5 votes, average: 2.60 out of 55 votes, average: 2.60 out of 55 votes, average: 2.60 out of 55 votes, average: 2.60 out of 55 votes, average: 2.60 out of 5

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Level: Easy

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Description

Nothing like cheesecake mixed with some pecans to celebrate the holidays! I topped everything off with lots of delicious and warm caramel sauce for good measure.

Ingredients

  • FOR THE CRUST:
  • 3 cups Graham Cracker Crumbs
  • ½ cups Butter, Melted
  • ½ cups Granulated Sugar
  • _____
  • FOR THE FILLING:
  • 3 packages (8 Oz. Package) Cream Cheese, Softened
  • ¾ cups Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 2 whole Large Eggs
  • ½ cups All-purpose Flour
  • ¾ teaspoons Cinnamon
  • ¼ teaspoons Nutmeg
  • _____
  • FOR THE TOPPING:
  • 1-½ cup Pecan, Halves, Lightly Toasted*
  • 2 cups Good Quality Caramel Syrup (homemade Is Best)

Preparation

Preheat oven to 325 degrees.

In a large bowl, mix together all ingredients for the crust until moist. Press into a 10-inch springform pan and set aside.

For the filling, in a stand mixer, whip cream cheese and sugar together until smooth. With the mixer on low, stir in vanilla and eggs, one at a time. Scrape the sides and bottom of the bowl and stir again. Whip in flour, cinnamon and nutmeg. Scrape sides and stir again if necessary. Pour filling into prepared crust and smooth the top. Bake for 40-45 minutes until cheesecake is set and hardly jiggles, if at all, when moved. Remove from the oven and cool completely to room temperature.

Arrange pecan halves on top of the entire cheesecake in concentric circles. Cover with plastic wrap and refrigerate until ready to serve.

Once ready to serve, run a knife around the edges of the cheesecake and remove the sides of the springform pan.

To serve you can either drizzle 1 cup of caramel syrup over the entire cheesecake and cut (with extra syrup to serve along with) or cut first and drizzle individual pieces.

Side note: I prefer to warm my caramel syrup to have a delicious contrast of hot and cold for this dessert. Totally optional!

17 Comments

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NaNa Karen on 10.16.2016

This looked so good and tasted so bad!! The crust was way too thick. And the filling was like eating cream cheese by itself…very thick and hard. A total waste of ingredients.

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ALilBitofEverything on 12.1.2010

I hate to leave a bad review, so instead of giving this only one mitt, I will post my comments here.
I agree with @tlcisstaind (who did leave a rating) about the texture of the cheesecake. Although, I do not share the same feelings about the crust. I am a bit picky about the texture of my cheesecake, and this one was just not good at all. It was thick and a bit “hard”. It did cook nicely, and looked pretty when I took it out of the oven–even solid top with no cracking.
I was a little hesitant at first, about the cinnamon and nutmeg. I was afraid they would be overpowering, but they were not at all.
As far as the crust, I was actually quite pleased when I poured my crumbs into my springform pan and began shaping the crust. Most recipes (by my standards) skimp on the crust, but this one doesn’t. There was an ample amount, which is good, because I always have to have at least one spoonful :-).
I was so excited to try this–the picture looks delectable! Maybe the crust caramel and pecans could be combined with a different body. I bet that would help!

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texannie on 11.19.2010

Would this work in in miniature? I need to make individual desserts for a thanksgiving pot luck and this sounds heavenly! Could I use my mini muffin pan?

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superstevies on 11.18.2010

Not too sure about this one…It looks picture perfect but I have to say I am not one that likes spices and at this time of the year it seems like every recipe has cinnamon or nutmet in them.
This is the very reason I love Pecan pie. It never has cinnamon or nutmeg? This seems weird and over powering to put into a pecan pie cheesecake.
You might as well just put pumpkin in it and call it pumpkin pie pecan cheesecake.

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Lauren's Latest on 11.16.2010

I haven’t done a 9×13 pan of this before, but I think it would work just fine if you doubled it. You might have to cook it a little more and it might be thick, but it should work. Good luck! Let me know how it goes!

5 Reviews

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NaNa Karen on 10.16.2016

Bad recipe. See reviews!

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psumeb83 on 3.20.2011

I made this recipe for Thanksgiving at my future in-laws and everybody loved it!

I did cut back a little on the flour and added a little more cinnamon. I also used fat free cream cheese – which I think worked well in this recipe, as it’s not a thick and dense as the full-fat cream cheese. I’m sure 1/3 fat would even work well.

It was so good, I made it again for my family at Christmas!

This is a great recipe, and it’s easy to tweak to your preference and taste!

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Shelly on 1.26.2011

I agree with the above reviewers about the texture/denseness of the cake – much different than most cheesecakes. I didn’t mind the thickness of the crust at all and the flavors of the pecan and caramel were wonderful. The cheesecake did not crack and made for a beautiful presentation. The ladies that ate it were all impressed and said that it was delicious – I had very little left – that is saying something for sure.

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cylina on 12.3.2010

I made this and took it to a thanksgiving church party and i came home with only 2 slices. so that says it i think. the flour is a little strange and i think it made the cake very dense and a little thick. the top of the cake however did not crack at all and cooked in exactly 40 min. if i make it again i might try another recipie with out flour and see if i like it better. but overall a great cheesecake!

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tlcisstaind on 11.27.2010

I know how to bake and cook very well if I do say so myself. I LOVE cheesecake and I am very familiar with making them too. So, with that being said my review should count for something!

This cheesecake was awful! The flavors were good and there wasn’t any cracking… But the texture was like glue paste under a rubbery top (even tho I used less flour: 1/8 c. instead of 1/2 c. like cylina before me suggested).

Also the crust was so thick I was embarrassed to bring it to our Thanksgiving feast. I used proper size pan, and made the crust as thin as I could, even taking out crumbs. But I still ended up with a good 3/4 in. crust. After baking, the crust was a good inch up above the cake, so I cut it off and disguised the crazy thick crust with whole pecans and caramel.

I’m so sorry to not be able to rave about this recipe! It looks amazing, it’s just not a very good cheesecake :( Next time i will use a different recipe, inspired by this one… love the flavors, carmel and pecans.

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