CARAMEL PUMPKIN PECAN CHEESECAKE

Caramel Pumpkin Pecan Cheesecake image

Transition into fall with the Caramel Pumpkin Pecan Cheesecake from My Food and Family. This amazing Caramel Pumpkin Pecan Cheesecake starts with a spicy gingersnap crust and gets even better-thanks to a drizzle of warm caramel and a sprinkling of pecans.

Provided by My Food and Family

Categories Dairy

Time 6h

Yield 16 servings

Number Of Ingredients 12

Previous Next

Ingredients

1/2 cup chopped pecans, divided
38 gingersnaps, finely crushed (about 1-1/2 cups)
1/4 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
4 eggs
25 KRAFT Caramels
1/4 cup milk
1 cup whipping cream, whipped

Steps:

Heat oven to 325°F.
Chop 1/4 cup nuts finely; place in medium bowl. Add gingersnap crumbs and butter; mix well. Press onto bottom of 13x9-inch pan.
Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted, stirring every 30 sec.; spoon over individual servings of cheesecake. Sprinkle with remaining nuts. Serve with whipped cream.

Nutrition Facts : Calories 490, Fat 34 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 150 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g