Pumpkin, Caramel & Pecan Cheesecake

I need to admit to being a bit behind on blogging....this is the delicious pumpkin, caramel & pecan cheesecake I served for Thanksgiving this year and yes, I am posting this the day after Christmas so I am a little over a month behind.  Regardless, the cheesecake was decadent and I wanted to share!  My precious niece at 4 helped me unwrap the caramels.
Source: Kraft Recipes

Ingredients:
1/2 cup chopped pecans (divided)
1 1/2 cups crushed ginger snaps
1/4 cup butter melted
4 (8 oz) packages of cream cheese softened
1 cup sugar
1 can (15 oz) pumpkin
1 tablespoon pumpkin pie spice
1 teaspoon vanilla
4 eggs
25 kraft caramels
1/4 milk

Instructions:
1. Heat oven to 325
2. Chop 1/4 cup nuts finely, place in a medium bowl.  Add ginger snap crumbs and butter; mix well.  press onto bottom of 9x13 inch pan.
3. Beat cream cheese and sugar in a large bowl with mixer until blended.  Add pumpkin pie spice and vanilla; mix well.  Add eggs, 1 at a time, mixing on a low speed after each just until blended.  Pour over crust.
4. Bake 45 min or until center is almost set.  Cool completely.  Refrigerate 4 hours.
5. Microwave caramels and milk in microwavable blow on high for 1 1/2 minutes or until caramels are completely melted, stirring every 30 seconds; spoon over individual servings of cheesecake.  Sprinkle with nuts and serve with whipped cream.