PREP: 15 min. 
TOTAL: 7 hours 5 min. (incl. refrigerating)
MAKES: 16 servings

what you need

cheesecake

• 3⁄4 cup Honey Maid
• Graham Crumbs
• 1⁄2 cup finely chopped pecans
• 3⁄4 cup packed brown sugar,
• divided
• 3⁄4 cup granulated sugar, divided
• 1⁄4 cup butter, melted
• 11⁄2 cups canned pumpkin
• 3 eggs
• 11⁄2 tsp. ground cinnamon
• 1⁄2 tsp. ground nutmeg
• 1⁄2 tsp. ground ginger
• 3 pkg. (250 g each) Philadelphia
• Brick Cream Cheese, softened
• 1 Tbsp. cornstarch

praline

• 1⁄2 cup granulated sugar
• 2 Tbsp. water
• 1⁄2 cup chopped pecans
• 1⁄2 cup thawed Cool Whip
• Whipped Topping

Make It

1. MIX graham crumbs, nuts, 1⁄4 cup each brown and granulated sugar, and butter; press onto bottom of 9-inch springform pan. Refrigerate 1 hour.

2. HEAT oven to 350ºF. Whisk pumpkin, remaining brown sugar, eggs and spices until well blended. Beat cream cheese, remaining granulated sugar and cornstarch in large bowl with mixer until well blended. Add pumpkin mixture; mix just until blended. Pour over crust.

3. BAKE 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Meanwhile, prepare Praline.

4. BRING sugar and water to boil in small saucepan on medium-high heat, stirring constantly. Continue boiling, without stirring, 5 to 7 min. or until syrup is thickened and begins to turn golden brown. Remove from heat. Stir in nuts.

5. SPREAD onto parchment-covered baking sheet. Cool. Break into bite-size pieces. Top Cheesecake with Cool Whip and Praline just before serving.






HOW TO SOFTEN CREAM CHEESE: Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 to 45 sec. or just until cream cheese is softened.