Wednesday, September 24, 2014

PUMPKIN, CARAMEL, AND PECAN CHEESECAKE

I love this type of recipe so when I saw this recipe from Kraft Foods I knew I had to add it to this blog!

1/2
cup  chopped PLANTERS 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

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.

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