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Pumpkin, Caramel and Pecan Cheesecake

Kraft Foods®

Prep Time 15 min
Total Time 6 hours (includes refrigerating)
Makes: 16 servings



1. Heat oven to 325°
2. Chop ¼ cup nuts finely; place in medium bowl. Add ginger snap crumbs and butter; mix well. Press onto bottom of 13×9 – inch pan.
3. 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.
4. Bake for 45 minutes or until center is almost set. Cool completely. Refrigerate for 4 hours.
5. Microwave caramels and milk in microwaveable bowl on high for 1 ½ minutes or until caramels are completely melted, stirring every 30 seconds; spoon over individual servings of cheesecake. Sprinkle with remaining buts.
6. Serve with whipped cream.


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