Pumpkin, Caramel & Pecan Cheesecake

Pumpkin, Caramel & Pecan Cheesecake

This recipe for Pumpkin, Caramel & Pecan Cheesecake was in the inside of Philadelphia Original Cream Cheese.  I know that I will be making this cheesecake for Thanksgiving!!

 Pumpkin, Caramel & Pecan Cheesecake Recipe

Pumpkin, Caramel & Pecan Cheesecake

½ cup chopped PLANTERS Pecan, divided

38 NABISCO Ginger Snaps, finely crushed (about 1 ½ cups)

¼ 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

¼ cup milk

 

Heat oven to 325 F.

Chop ¼ cup nuts finely; place in medium bowl.  Add ginger snap crumbs and butter; mix well.  Press onto bottom of 13×9 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 minutes or until center is almost set.  Cool completely.  Refrigerate 4 hours.

Microwave caramels and milk in microwaveable bowl on HIGH 1 ½ minutes or until caramels are completely melted, stirring every 30 seconds; spoon over individual servings of cheesecake.  Sprinkle with remaining nuts.

Serve with whipped cream.                   16 servings

 

(Recipe for Pumpkin, Caramel & Pecan Cheesecake came from Kraft Philadelphia Cream Cheese)