Philadelphia Pumpkin, Caramel and Pecan Cheesecake Recipe

Prep Time: 15 min.
Total Time: 6 hours (This includes refrigerating)
Makes: 16 servings

Ingredients:
- 1/2 Cup of Chopped Planters Pecans; divided
- 38 Nabisco Ginger Snaps; finely crushed (about 1 1/2 Cups)
- 1/4 Cup of Butter or Margarine; melted
- 4 Pkg. (8 oz. each) of Philadelphia Cream Cheese; softened
- 1 Cup of Sugar
- 1 Can (15 oz.) of Pumpkin
- 1 Tbsp. of Pumpkin Pie Spice
- 1 Tsp. of Vanilla
- 4 Eggs
- 25 Kraft Caramels
- 1/4 Cup of Milk

Instructions:

1. Heat oven to 325F.

2. Chop 1/4 cup of nuts finely; place in a medium bowl. Add ginger snap crumbs and butter; mix well. Press onto bottom of 13x9-inch pan.

3. Beat cream cheese and sugar in a large bowl with mixer until blended. Add pumpkin, pumpkin pie spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each egg until blended. Pour over crust.

4. Bake for 45 minutes or until center is almost set. Cool completely. Then refrigerate for 4 hours.

5. Microwave caramels and milk in a microwavable bowl on high for a minute and a half, or until the caramels are completely melted, stirring every 30 seconds; spoon over individual servings of cheesecake. Sprinkle with remaining nuts and serve with whipped cream.

6. Bon Appetit!