PUMPKIN, CARAMEL & PECAN CHEESECAKE
This is a Philadelphia Cream Cheese Published Recipe
1/2 cup chopped pecans divided
38 ginger snaps finely crushed
1/4 cup butter, melted
1 cup sugar 25 Kraft Caramels
1can ( 15oz) pumpkin 1/4 cup milk
4 pkgs. soft cream cheese
1 tbsp. pumpkin pie spice
1 tsp. vanilla
Heat oven to 325 degrees
Chop 1/4 cup nuts finely; in medium bowl add ginger snaps and butter; mix
well. Press onto bottom of 13x9 pan.
Beat cream cheese and sugar in mixer on low speed until blended. Add
pumpkin, spice and vanilla; mix well.
Add eggs 1 at a time, mixing on low speed after each just till blended.
Pour over crust.
Bake 45 min. or until center almost set. Cool completely. Refrigerate
Microwave caramels and milk in bowl on high about 1 and 1/2 min. or
till completely melted, stirring every 30 seconds.; spoon over
individual servings (16 servings) of cheesecake.
Sprinkle with remaining nuts.
Can serve with whipped cream on side.
Note: I used Caramel topping from a jar, could not find