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.

Pecan Pie

Pecan Pie is a staple at my family holiday gatherings! This is an old family recipe and my paper copy has my Great-Grandma's name (Anna) on the top.  Pecan pie is one of my dad's favorites and this Thanksgiving I even had some help making the pecan pies.  Thanks Erik!   (Just realized I hadn't posted this...so I'm giving my readers a head start on Thanksgiving 2014!!)


Ingredients:
3 eggs
2 tablespoons flour
1/2 cup sugar
1 cup light karo syrup
1 tablespoon butter
1/8 teaspoon salt
1 teaspoon vanilla
1 cup pecan halves

Instructions:
1. Before beating the eggs, use to coat the pie crust
2. Beat the eggs until blended, not frothy, set aside
3. Combine 2 T flour with 1/2 cup sugar
4. Melt butter and mix together butter, karo syrup, and salt.  Then add flour mixture.  Next add eggs and vanilla.
5. Pour mixture into pie shell
6. Drop pecans on the top
7. Cover edge of pastry with 2-3 inch wide strip of foil to prevent excessive browning removing foil for the last 15 minute of baking
8. Bake in a hot oven (425) for 10 minutes, and then bake at 375 for 40 minutes or until center is set.
9. Refrigerate at least 2 hours until chilled before serving.  Store in refrigerator.