For the Crust:

  • 3 cups  Graham Cracker Crumbs
  • ½ cups  Butter Melted
  • ½ cups  Granulated Sugar
For The Filling:
  • 24 oz Cream Cheese 3 Packages
  • ¾ cups  Granulated Sugar
  • 1 teaspoon  Vanilla Extract
  • 2 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
  1. Preheat oven to 325 degrees.
  2. In a large bowl, mix together all ingredients for the crust until moist. Press into a 10 inch spring form pan and set aside.
  3. For the filling, in a stand mixer, whip cream cheese and sugar together until smooth. With mixer on low, stir in vanilla and eggs, one at a time. Scrape sides and bottom of 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 oven and cool completely to room temperature.
for full instructions you can go to :