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Pumpkin, Carmel and Pecan Cheescake Recipe

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This recipe for Pumpkin, Carmel and Pecan Cheescake is from Nana's Favorite Family Recipes, 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
4 packages cream cheese-8 oz each softened
1 cup sugar
1 can (15 oz) pumpkin
1 tbsp pumkin pie spice
1 tsp vanilla
4 eggs
25 Kraft caramels
1/4 cup milk
Directions:
Directions:
Heat over to 325º

Chop 1/4 cup nuts finely place in medium bowl. Add ginger snaps crumbs and butter, mix well. Press into bottom of 13 x 9 pan.

Beat cream cheese and sugar in large bowl with mixed 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 minutes or until caramels are completely melted, stirring every 30 sec. Spoon over individual servings of cheesecake. Sprinkle with remaining nuts.

Serve with whipped cream.

 

 

 

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