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Philadelphia Pumpkin, Caramel & Pecan Cheesecake Recipe

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This recipe for Philadelphia Pumpkin, Caramel & Pecan Cheesecake is from The Murray Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup chopped pecans
38 Ginger Snaps, finely crushed (about 1 1/2 cups)
1/4 cup butter or margarine, melted
4 8 oz. packages cream cheese, softened
1 cup sugar
1 15 oz. can pumpkin
1 Tbsp. pumpkin pie spice
1 tsp, vanilla
4 eggs
25 Kraft Caramels
1/4 cup milk
Directions:
Directions:
Preheat oven 325º. In medium bowl place 1/4 cup finely chopped pecans. Add ginger snap crumbs and melted butter; mix well. Press onto bottom of 13x9" pan. Mix 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 minutes or until center is almost set. Cool completely. Refrigerate 4 hours.

Microwave caramels and milk in microwaveable bowl on high 1 1/2 minute or until caramels are completely melted, stirring every 30 seconds; spoon over individuals servings of cheesecake. Sprinkle with remaining nuts and serve with whipped cream.
Personal Notes:
Personal Notes:
You can substitute with ice cream caramel sauce - just heat in microwave prior to serving.

 

 

 

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