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Steps
1
Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
2
In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.
3
Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator.
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No pumpkin pie spice? Use 3/4 teaspoon each ground cinnamon and nutmeg.
Top cheesecake with whipped topping, pecans and a drizzle of caramel sauce.
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