Pumpkin Cheese Cake with Caramel Pecan Topping, 10/17/13

ChefMark Abernathy

Loca Luna & RedDoor

1/2cup pecans

1 1/2 cups ginger snap crumbs @ 30 2" cookies crumbled

1/4 cup butter melted

4 8 oz. packages cream cheese softened

1cup sugar

1can (15 oz) pumpkin (not pie mix)

1Tbsp pumpkin pie spice

1tsp. vanilla



25caramels or use a quality pre-made caramel sauce

1/4cup milk

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.