Pumpkin, Caramel and Pecan Cheesecake
1/2 cup chopped PLANTERS® Pecans, divided
38 NABISCO® Ginger Snaps, finely crushed (about 1 1/2 cups)
1/4 cup butter or margarine, divided
4 packages (8 ounce each) PHILADELPHIA® Cream Cheese, softened
1 cup sugar
1 can (15 ounce) pumpkin
1 tablespoon pumpkin pie spice
1 teaspoon vanilla
25 KRAFT® Caramels
1/4 cup milk
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 13×9-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. Yield: 16 Servings.
Recipe found here: Pumpkin, Caramel and Pecan Cheesecake