Stress-free and delicious!
Spray a 9-inch springform pan with cooking spray. In the food processor, process the cookies and 3/4 cup pecans until finely ground. Add the butter until blended. Press mixture onto the bottom and 2 inches up the sides of the prepared pan.
Microwave 1 cup of the dulce de leche for 30 seconds on High, stirring once. Pour over crust and spread gently. Beat the cream cheese, powdered sugar and vanilla with an electric mixer on medium speed for 2 minutes. On low speed beat in the pumpkin. Fold in 3 1/2 cups whipped topping. Spoon into pan and spread evenly. Cover and refrigerate at least 4 hours. Coarsely chop the remaining 3/4 cup pecans. In a saucepan, heat the remaining dulce de leche and the milk over medium-low heat, stirring constantly until smooth. Drizzle over cheesecake slices and top with remaining whipped topping and pecans.
1 package (9 oz.) thin chocolate wafer cookies
1 1/2 cups roasted and salted pecan halves
6 T. butter, melted
1 can (13.4 oz.) dulce de leche
2 packages (8 oz. each) cream cheese, softened
2 cups powdered sugar
2 tsp. vanilla
1 1/2 cups canned pumpkin (NOT pumpkin pie mix)
1 container (12 oz.) frozen whipped topping, thawed (or use3-4 cups fresh whipped cream)
1 T. milk