Posted by: marthabernie | October 20, 2013


It’s pumpkin season again, and this recipe combines some of my favorite tastes!


1/2 cup chopped pecans, divided

38 ginger snaps, finely crushed (about 1-1/2 cups)

1/4 cup butter, melted

4 – 8 oz packages cream cheese, softened

1 cup sugar

1 can pumpkin

1 tablespoon pumpkin pie spice

1 teaspoon vanilla

4 eggs

25 Kraft caramels

1/4 cup milk

Heat oven to 325 degrees F.

Chop 1/4 cup nuts finely; place in bowl,  Add ginger snap crumbs and butter, mix well.  Press into bottom of 13 x 9 pan.  Beat cream cheese and sugar in a large bowl with mixer until blended.  Add pumpkin, spice and vanilla, mix well.  Add eggs, one at a time, mixing on low speed after each until blended.  Pour over crust.  Bake 45 minutes or until center is almost set.  Cool completely and refrigerate for 4 hours.  Microwave caramels and milk in microwave bowl on high for 1 to 1-1/2 minutes or until caramels are completely melted, stirring every 30 seconds; spoon over individual servings of cheesecake.  Sprinkle with remaining nuts.  Serve with whipped cream.


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