Pumpkin, Caramel & Pecan Cheesecake
· 1/2 cup chopped Pecans, divided · 38 gingersnaps, finely crushed (about 1-1/2 cups) · 1/4 cup butter, melted · 4 pkg. (8 oz. each) Cream Cheese, softened · 1 cup sugar · 1 can (15 oz.) pure pumpkin · 1 Tbsp. pumpkin pie spice · 1 tsp. vanilla · 4 eggs · 25 soft Caramels · 1/4 cup milk · 1 cup whipping cream, whipped
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 a 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 for 4 hours or overnight.
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.