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Pumpkin, Caramel and Pecan Cheesecake
Pumpkin, Caramel and Pecan Cheesecake

Pumpkin, Caramel and Pecan Cheesecake

1 Review(s)
Cook Minutes 6 Hr
Prep : 15 Min Cook: 5 Hr 45 Min
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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24 Servings
Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup chopped pecans, divided
38 gingersnaps, finely crushed (about 1-1/2 cups)
1/4 cup butter, melted
4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 cup sugar
1 can (15 oz/398 mL) pumpkin
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
4 eggs
25 Kraft Caramels
1/4 cup milk
1 cup thawed Cool Whip Whipped Topping
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How do I make it ?
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Step 1
Heat oven to 325°F.
Step 2
Chop 1/4 cup nuts finely; place in medium bowl. Add gingersnap crumbs and butter; mix well. Press onto bottom of 13x9-inch pan.
Step 3
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.
Step 4
Bake 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours.
Step 5
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 Cool Whip.
Kraft Kitchen Tips!
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Size Wise
The winning flavour combination of pumpkin, caramel and pecans makes this delicious cheesecake one that's sure to win raves when served at your next special occasion.
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How to Test Cheesecake Doneness
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 centre that will be soft and jiggly. Do not insert a knife into the centre as this may cause the cheesecake to crack during cooling.
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Nutrition
Calories
290
Calories From Fat
0
% Daily Value
Total fat 19 g
29 %
Saturated fat 11 g
55 %
Cholesterol 90 mg
Sodium 290 mg
12 %
Total carbohydrate 26 g
9 %
Dietary fibre 1 g
4 %
Sugars 20 g
Protein 6 g
Vitamin A
40 %
Vitamin C
2 %
Calcium
8 %
Iron
4 %
Servings
24 servings, 1 piece (109 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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