PUMPKIN, CARAMEL & PECAN CHEESECAKE RECIPE - (4.5/5)

Pumpkin, Caramel & Pecan Cheesecake Recipe - (4.5/5) image

Provided by á-24617

Number Of Ingredients 11

Previous Next

1/2 cup chopped Planters Pecans, divided.
38 Nabisco Ginger Snaps, finely crushed (about 1/2 cups).
1/4 cup butter or margarine, melted.
4 packages (8-ounces each) Philadelphia Cream Cheese softened.
1 cup sugar.
1 can pumpkin (15-ounces)
1 tablespoon pumpkin pies spice.
1 teaspoon vanilla.
4 eggs
25 Kraft Caramels.
1/4 cup milk.

Steps:

Heat oven to 325˚F. Chop 1/4 cup nuts finely; place in medium bowl. Add ginger snap crumbs and butter; mix well. Press onto bottom of 13x9-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. Serve with whipped cream.