Pumpkin, Caramel & Pecan Cheesecake

Good ol' faithful cheesecake... my favorite dessert. I'm not huge into desserts, but I do love my cheesecakes. A couple years back as a friend's Christmas party, we did a potluck, and I made this Pumpkin Caramel Cheesecake. It is amazing. All you need to do is trust me, and try it.

Ingredients

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

Directions

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.


Recipe Source: KraftRecipes.com