Thursday, October 1, 2015



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
4 eggs

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
4 hrs.
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
          the caramels.

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