Pumpkin Pecan Cheesecake

Pumpkin Pecan Cheesecake

16
JJOHN32 18

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

Ingredients

servings 322 cals
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Original recipe yields 11 servings

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Nutrition

  • 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.

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.
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Reviews

16
  1. 18 Ratings

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

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 ...

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 (...