Pumpkin, Caramel & Pecan Cheesecake

Ingredients

• 0.3 cup butter melted
• 15 oz pumpkin canned
• 25  caramels kraft
• 32 oz philadelphia cream cheese softened
• 4  eggs 
• 1.5 cups gingersnaps crushed finely
• 0.3 cup milk 
• 0.5 cup planters pecans divided chopped
• 1 Tbsp pumpkin pie spice 
• 1 cup sugar 
• 1 tsp vanilla 
• 1 cup whipping cream 

Equipment

• bowl
• frying pan
• oven
• blender
• microwave

Directions

1. Heat oven to 325F.
2. Chop 1/4 cup nuts finely; place in medium bowl.
3. Add gingersnap crumbs and butter; mix well. Press onto bottom of 13x9-inch pan.
4. Beat cream cheese and sugar in large bowl with mixer until blended.
5. Add pumpkin, spice and vanilla; mix well.
6. Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. Pour over crust.
8. Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
9. 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.
10. Sprinkle with remaining nuts.
11. Serve with whipped cream.