Pumpkin Pecan Cheesecake

Pumpkin Pecan Cheesecake

16
JJOHN32 14

"This cheesecake recipe is a new addition to our Thanksgiving menu."

Ingredients {{adjustedServings}} servings 322 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 216 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.
  3. 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.
  4. Bake for 40 minutes.
  5. 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.
Tips & Tricks
Pumpkin Creme Brulee

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Amazing Pecan Coffee Cake

A moist, tender coffee cake with a sweet, crunchy pecan topping.

Footnotes

  • This Pumpkin Butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.
  • Note
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Reviews 16

  1. 18 Ratings

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Heather
11/30/2009

this was the BEST pie/cake we have ever had. I use pumpkin pie filling in place of pumpkin butter.

Fujiko
10/19/2007

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 consistency. 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.

EZRA49
12/5/2008

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 (instead 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.