3 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup granulated sugar
3-8 oz. packages cream cheese, softened
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups toasted pecan halves
2 cups good quality caramel sauce (homemade would be best )
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Preheat broiler to 325 degrees. In an enormous bowl, combine as one all elements for the outside layer until clammy. Press into a 10 inch spring structure skillet and put away.
In a stand blender, whip cream cheddar and sugar together until smooth.
With blender on low, mix in vanilla and eggs, each in turn. Scratch sides and lower part of bowl and mix once more.
Whip in flour, cinnamon and nutmeg. Once more, scratch sides and mix if fundamental.
Empty filling into arranged hull and smooth the top.
Prepare for 40-45 minutes until cheesecake is set and barely shakes, if by any means, when moved. Eliminate from stove and cool totally to room temperature.
Orchestrate walnut parts up and over whole cheesecake in concentric circles. Cover with cling wrap and refrigerate until prepared to serve. When prepared to serve, run a blade around edges of cheesecake and eliminate sides of spring structure dish.
To serve you can either shower 1 cup of caramel syrup over whole cheesecake and cut (with additional syrup to serve alongside) or cut first and sprinkle individual pieces. Side note: I like to warm my caramel syrup to have a tasty difference of hot and cold for this sweet