PUMPKIN, CARAMEL AND PECAN CHEESECAKE

I love this type of recipe. When I saw this recipe from Kraft Foods several years ago 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.