Pumpkin, Caramel & Pecan Cheesecake

This amazing pumpkin cheesecake starts with a spicy gingersnap crust and gets even better—thanks to a drizzle of warm caramel and a sprinkling of pecans.

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1. Chop 1/4 cup nuts finely; place in medium bowl. Add gingersnap crumbs and butter; mix well. Press onto bottom of 13x9-inch pan.

2. 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.

3. Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

4. 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. Sprinkle with remaining nuts. Serve with whipped cream.

Pumpkin, Caramel & Pecan Cheesecake

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