PUMPKIN, CARAMEL & PECAN CHEESECAKE

By jarren

Ingredients

• 1/2 cup chopped pecans, divided
• 38 ginger snaps, finely crushed (about 1 1/2 cups)
• 1/4 cup butter, melted
• 4 , 8 oz pkg. cream cheese, softened
• 1 cup sugar
• 1 , 15 oz can pumpkin
• 1 tbsp pumpkin pie spice
• 1 tsp vanilla
• 4 eggs
• 25 caramels
• 1/4 cup milk
• 1/2 pint whipping cream, whipped

Details

Servings 16

Preparation

Step 1

Heat oven to 325F.

Chop 1/4 cup nuts finely; place in medium bowl. Add ginger snap crumb s and butter; mix well. Press onto bottom of 13" x 9" pan.

Beat cream cheese and sugar in a 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 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours.

Microwave caramels and milk in microwaveable bowl on high for 1 1/2 minutes or until caramels are completely melted, stirring every 30 seconds; spoon over individual servings of cheesecake. Sprinkle with remaining nuts.

Serve with whipped cream.