Pumpkin Cheese Cake with Caramel Pecan Topping, 10/17/13
Loca Luna & RedDoor
1 1/2 cups ginger snap crumbs @ 30 2" cookies crumbled
1/4 cup butter melted
4 8 oz. packages cream cheese softened
1can (15 oz) pumpkin (not pie mix)
1Tbsp pumpkin pie spice
25caramels or use a quality pre-made caramel sauce
1/4cup pecans chopped
Preheatoven to 325
Choppecans, add to ginger snap crumbs, butter. Mix and press into the bottom of a 9x 13 inch pan sprayed with non-stick. Beat cream cheese and sugar until creamy.Beat in pumpkin, spice and vanilla. Add eggs, one at a time, mixing at lowspeed. Pour contents over crust. Bake 45 minutes or until middle is set. Cooland then refrigerate at least 4 hours.
Meltcaramels and milk in microwave, stirring every 30 seconds. Pour over individualservings of cheese cake topped with whipped cream. Sprinkle with choppedpecans.