↞ recipe box start page
Category: Cheesecake
Prep Time: Cook Time: Total Time:
1/2 cup chopped Pecans, divided
38 Ginger Snaps, finely crushed (about 1-1/2 cups)
1/4 cup butter, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
4 eggs
25 Caramels
1/4 cup milk
1 cup whipping cream, whipped
HEAT oven to 325.
CHOP 1/4 cup nuts finely; place in medium bowl. Add ginger snap crumbs and butter; mix well. Press onto bottom of 13x9-inch pan.
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.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
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.
Note: To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.
view more member recipes
Pumpkin, Caramel & Pecan Cheesecake
Category: Cheesecake
Prep Time: Cook Time: Total Time:
1/2 cup chopped Pecans, divided
38 Ginger Snaps, finely crushed (about 1-1/2 cups)
1/4 cup butter, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
4 eggs
25 Caramels
1/4 cup milk
1 cup whipping cream, whipped
HEAT oven to 325.
CHOP 1/4 cup nuts finely; place in medium bowl. Add ginger snap crumbs and butter; mix well. Press onto bottom of 13x9-inch pan.
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.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
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.
Note: To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Caramel-pecan Pumpkin Pie
by sgre52160
Crust: 1/4 cup caramel ice cream topping 1 prepared graham cracker crust 1/2 cup chopped pecans Filling/Topping: 2 (4-serving size) vanilla flavor pudding mix 1 cup light cream 1 cup canned
by sgre52160
Crust: 1/4 cup caramel ice cream topping 1 prepared graham cracker crust 1/2 cup chopped pecans Filling/Topping: 2 (4-serving size) vanilla flavor pudding mix 1 cup light cream 1 cup canned
Upper Crust Caramel - Pecan Pumpkin Crumb Pie
by sgre52160
Pastry for single-crust pie 2 eggs, lightly beaten 1 (15 oz) can pumpkin 1/4 cup half-and-half or light cream 3/4 cup sugar 1 tbsp flour 1 tsp pumpkin pie spice 1 tsp finely shredded lem
by sgre52160
Pastry for single-crust pie 2 eggs, lightly beaten 1 (15 oz) can pumpkin 1/4 cup half-and-half or light cream 3/4 cup sugar 1 tbsp flour 1 tsp pumpkin pie spice 1 tsp finely shredded lem
Caramel Pecan Cheesecake
by sgre52160
18 squares crackers, finely crushed 1/4 cup sugar 1/3 cup butter, melted 1 cup pecan halves 2 (8 oz.) packages cream cheese, softened 1/2 cup packed light brown sugar 2 tsp. vanilla extract 2
by sgre52160
18 squares crackers, finely crushed 1/4 cup sugar 1/3 cup butter, melted 1 cup pecan halves 2 (8 oz.) packages cream cheese, softened 1/2 cup packed light brown sugar 2 tsp. vanilla extract 2
Caramel-pecan Cheesecake Pie
by sgre52160
1 (8 oz) pkg cream cheese, softened 1/2 cup sugar 4 eggs 1 tsp vanilla extract 1 (9”) unbaked pastry shell 1 1/4 cups chopped pecans 1 cup caramel ice cream topping In a small mixing bowl,
by sgre52160
1 (8 oz) pkg cream cheese, softened 1/2 cup sugar 4 eggs 1 tsp vanilla extract 1 (9”) unbaked pastry shell 1 1/4 cups chopped pecans 1 cup caramel ice cream topping In a small mixing bowl,
Pecan Caramel Cheesecake
by sgre52160
1 1/4 cups graham cracker crumbs 1/4 cup firmly packed brown sugar 1/3 cup butter, melted 1 (14 oz) pkg caramels, unwrapped 1/2 cup plus 3 tbsp half-and-half or coffee cream 1 cup chopped pe
by sgre52160
1 1/4 cups graham cracker crumbs 1/4 cup firmly packed brown sugar 1/3 cup butter, melted 1 (14 oz) pkg caramels, unwrapped 1/2 cup plus 3 tbsp half-and-half or coffee cream 1 cup chopped pe
view more member recipes
related CDKitchen recipes
Chocolate Turtle Cheesecake
No-Bake Pumpkin Cheesecake
Olive Garden Pumpkin Cheesecake
Caramel Pecan Pumpkin Pie
3 Layer Pumpkin Pecan Cake
Cheesecake Factory Pumpkin Cheesecake
Dark Chocolate and Pumpkin Cheesecake
Fried Pumpkin
Bourbon Pumpkin Caramel Cheesecake
Caramel Pecan Cheesecake
Recipe Quick Jump