Fluffy Pumpkin Praline Cheesecake

• 2 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup granulated sugar
• 1 tsp. vanilla
• 1/2 cup canned pumpkin
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1 Tbsp. butter
• 1/4 cup packed brown sugar
• 3/4 cup pecan halves

1. Beat cream cheese, granulated sugar and vanilla in large bowl with mixer until blended.
2. Add pumpkin; mix on low speed just until blended.
3. Stir in 2 cups COOL WHIP.
4. Spoon into crust.
5. Refrigerate 3 hours or until set.
6. Meanwhile, microwave butter, brown sugar and 1/2 cup COOL WHIP in small microwaveable bowl on HIGH 1 min.
7. ; stir.
8. Microwave 1 more min., stirring every 30 seconds.
9. (Mixture will be very hot.)
10. Stir in nuts.
11. Cool to room temperature.
12. Spread praline topping over cheesecake just before serving; top with remaining COOL WHIP.

philadelphia cream cheese, granulated sugar, vanilla, pumpkin, ready, butter, brown sugar, pecan halves

Taken from www.kraftrecipes.com/recipes/fluffy-pumpkin-praline-cheesecake-160803.aspx (may not work)