Pumpkin, Caramel & Pecan Cheesecake

• 1/2 cup chopped PLANTERS Pecans, divided
• 38 gingersnaps, finely crushed (about 1-1/2 cups)
• 1/4 cup butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 can (15 oz.) pumpkin
• 1 Tbsp. pumpkin pie spice
• 1 tsp. vanilla
• 4 eggs
• 25 KRAFT Caramels
• 1/4 cup milk
• 1 cup whipping cream, whipped

1. Heat oven to 325F.
2. Chop 1/4 cup nuts finely; place in medium bowl.
3. Add gingersnap crumbs and butter; mix well.
4. Press onto bottom of 13x9-inch pan.
5. Beat cream cheese and sugar in large bowl with mixer until blended.
6. Add pumpkin, spice and vanilla; mix well.
7. Add eggs, 1 at a time, mixing on low speed after each just until blended.
8. Pour over crust.
9. Bake 45 min.
10. or until center is almost set.
11. Cool completely.
12. Refrigerate 4 hours.
13. Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min.
14. or until caramels are completely melted, stirring every 30 sec.
15. ; spoon over individual servings of cheesecake.
16. Sprinkle with remaining nuts.
17. Serve with whipped cream.

pecans, butter, philadelphia cream cheese, sugar, pumpkin, pumpkin pie spice, vanilla, eggs, caramels, milk, whipping cream

Taken from www.kraftrecipes.com/recipes/pumpkin-caramel-pecan-cheesecake-151682.aspx (may not work)