Pumpkin, Caramel & Pecan Cheesecake

By polledl

Ingredients

• 1/2 cup chopped PLANTERS Pecans, divided
• 38 NABISCO Ginger Snaps, 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

Preparation

Step 1

HEAT oven to 325°F.

CHOP 1/4 cup nuts finely; place in medium bowl. Add ginger snap 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.