- Servings: 12
|For The Crust-|
|3 cups||Graham Cracker Crumbs|
|½ cup||Melted Butter|
|½ cup||Granulated Sugar|
|For The Filling-|
|3× 8-oz. pkgs||Cream Cheese, softened|
|¾ cup||Granulated Sugar|
|1 tsp||Vanilla Extract|
|½ cup||All-purpose Flour|
|For The Top-|
|1½ cups||Toasted Pecan Halves|
|2 cups||Good Quality Caramel Sauce, homemade is best|
Preheat oven to 325 degrees. In a large bowl, mix together all crust ingredients until moist. Press into a 10-inch springform pan; set aside.
For the Filling, with a heavy mixer, whip cream cheese and sugar together until smooth. With mixer on low, stir in vanilla and eggs, one egg at a time. Scrape sides and bottom of bowl and stir again. Combine and beat in flour, cinnamon and nutmeg at low speed. Scrape sides and stir again. Pour filling into prepared crust and smooth the top. Bake for 40-45 minutes, or until cheesecake is set and hardly jiggles when moved. Remove from oven and cool completely to room temperature.
Arrange pecan halves over top entire cheesecake in concentric circles. Cover with plastic wrap and refrigerate until ready to serve.
To serve, run a knife around edges of cheesecake crust and remove sides of springform pan. You can either drizzle 1 cup of caramel syrup over the entire cheesecake and cut into slices (with extra syrup to pass) or cut the cheesecake into slices first, plate and drizzle individual pieces.
I prefer to warm my caramel syrup to have a delicious contrast of hot and cold for this dessert.