Fluffy Pumpkin Praline Cheesecake

1. 1

   Beat cream cheese, granulated sugar and vanilla in large bowl with mixer until blended.

2. 2

   Add pumpkin; mix on low speed just until blended.

3. 3

   Stir in 2 cups COOL WHIP.

4. 4

   Spoon into crust.

5. 5

   Refrigerate 3 hours or until set.

6. 6

   Meanwhile, microwave butter, brown sugar and 1/2 cup COOL WHIP in small microwaveable bowl on HIGH 1 min.

7. 7

   ; stir.

8. 8

   Microwave 1 more min., stirring every 30 seconds.

9. 9

   (Mixture will be very hot.)

10. 10

    Stir in nuts.

11. 11

    Cool to room temperature.

12. 12

    Spread praline topping over cheesecake just before serving; top with remaining COOL WHIP.

* Per serving · 4 servings · Values may vary.

No additional tips available.