CARAMEL PECAN CHEESECAKE 1 cup graham cracker crumbs ½ cup ground pecans 3 tbsps white sugar ½ tsp ground cinnamon ½ tsp apple pie spice ½ tsp ground nutmeg ¼ cup margarine, melted 2 (8 oz) packages cream cheese, softened ½ cup white sugar ½ tsp vanilla extract>br> 2 Eggs ¼ cup caramel ice cream topping 1 cup chopped pecans Preheat oven to 350 degrees. In a medium bowl, combine graham cracker crumbs, ground pecans, sugar cinnamon,pie spice and nutmeg Pin the melted butter. Mix well and press into the bottom of a 9 inch springform pan. In a large bowl, beat cream cheese, ½ cup sugar and vanilla until smooth. Beat in the eggs one at a time. Pour filling into crust. Bake in 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.