Pumpkin Pecan Cheesecake16 Reviews
“This cheesecake recipe is a new addition to our Thanksgiving menu.” - by JJOHN32
Original recipe yields 8 to 12 servings
- Preheat oven to 350 degrees F (175 degrees C).
- Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.
- Beat cream cheese at high speed of an electric mixer until smooth. Add 1/3 cup brown sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in pumpkin butter. Pour mixture into crust.
- Bake for 40 minutes.
- Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack. Cover, and chill for at least 4 hours.
Amount Per Serving (11 total)
- 322 cal
- 19.1 g
- 35.1 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"this was the BEST pie/cake we have ever had. I use pumpkin pie filling in place of pumpkin butter...." See more"
"I think this is misnamed; it should be something like "creamy pumpkin pie with pecans" because it doesn't really look or taste like cheesecake, rather it's more pumpkin pie like in taste, looks and co..." See morensistency. It doesn't taste bad at all, but when you are expecting a cheesecake and that's not what it is, it's a little off-putting, and so I couldn't appreciate the taste fully. That's why I gave it a four star rating. I bought my pumpkin butter at Trader Joe's. "
"I agree that perhaps the recipe is misnamed "cheesecake" but it was amazing. Everyone who had it loved it and wanted the recipe. personal preferences that worked: I used 3/4 cup pecan halves (instea..." See mored of 1/2 cup chopped pecans, this made it prettier but possibly harder to cut) and added a couple of tablespoons of pure maple syrup for the topping. I also used a low-fat crust and low-fat cream cheese."
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