Tis the season for Pumpkin!
So what better way to honor the pumpkin season than to share with you an awesome recipe for a pumpkin cheesecake that includes a homemade cookie and pecan crust as well as a sweet caramel topping. This recipe is not overly sweet and does not have an over-powering pumpkin flavor. The recipe may also be divided in half if you would like to make a much smaller version, but why do that when you could share this cheesecake with your friends and family; which I am sure they will enjoy.
- 1/2 cup chopped pecans, divided
- 1 1/2 cup ginger snap cookies (38 cookies), finely crushed
- 1/4 cup butter, melted
- 4 packages (8 0z. each) cream cheese, softened
- 1 cup granulated sugar
- 1 can (15 oz.) pumpkin
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 4 large eggs
- 25 individual Kraft Caramels Candy
- 1/4 cup milk
Preheat oven 325 degrees F.
Chop 1/4 cup pecans finely, place in medium bowl. Add ginger snap crumbs and butter; mix well.
Press into the bottom of a 13 X 9-inch pan.
With an electric mixer cream cheese and sugar in a large bowl until well blended. Add in pumpkin, spice, vanilla, and mix well.
Add eggs, 1 at a time, mixing on low speed after each just until blended and pour over crust.
Bake 45 minutes or until the center is almost set. Cool completely and refrigerate for 4 hours.
For topping: Microwave caramels and milk in a microwaveable bowl on high 1 1/2 minutes or until melted; checking often to prevent burning.
Spoon caramel over individual servings and sprinkle with remaining pecans.
Serve with whipped topping.