Caramel Pecan Cheesecake

Ingredients

• 1 cup graham cracker crumbs
• 1/2 cup ground pecans
• 3 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon apple pie spice
• 1/2 teaspoon ground nutmeg
• 1/4 cup margarine, melted
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1/4 cup caramel ice cream topping
• 1 cup chopped pecans

Directions

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.

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.