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Pumpkin, Carmel and Pecan Cheescake Recipe

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This recipe for Pumpkin, Carmel and Pecan Cheescake, by , is from Tammy's Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tammy Waggoner


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

Heat over to 325

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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