Layered Pumpkin Cheesecake

1. 1

   Coat an 8x3-inch springform pan with nonstick spray.

2. 2

   Place cookies in food processor; pulse until finely chopped.

3. 3

   Add melted butter; process until crumbs begin to stick together.

4. 4

   Press over bottom of prepared pan.

5. 5

   Stir in 1 tub cheesecake filling in large bowl until smooth; spread onto crumb layer.

6. 6

   Stir remaining tub of cheesecake filling, pumpkin puree and pumpkin pie spice in same large bowl until blended and smooth.

7. 7

   Evenly spread over plain cheesecake in pan.

8. 8

   Cover and refrigerate at least 4 hours or until set.

9. 9

   To serve, remove pan sides and place pecans around top edge of cake.

10. 10

    Put caramel sauce into a small ziploc bag, snip a small tip off one corner and pipe sauce on top.

11. 11

    Plan ahead: Make cheesecake 2 days ahead, then top with pecans and caramel sauce just before serving.

* Per serving · 4 servings · Values may vary.