Pumpkin Pecan Cheesecake

Pumpkin Pecan Cheesecake

63

"A new addition to our holiday menu. Combines pumpkin, pecans, and cheesecake. Originally submitted to ThanksgivingRecipe.com."

Ingredients

1 h {{adjustedServings}} servings 340 cals
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Nutrition

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  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.
  2. 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.
  3. Bake at 350 degrees F (175 degrees C) for 40 minutes.
  4. 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

63
  1. 85 Ratings

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I make this every Thanksgiving and there is never a slice left. Even if you don't like cheesecake or pumpkin pie you will love this. I always double the pecan and brow sugar topping...I like i...

Awesome and easy! I did the individual cheesecakes and it worked great. I used a ginger snap in the bottom of a cupcake liner and then filled it about 3/4 full of filling. I cooked it for about ...

I made this for Thanksgiving 2005 and it was a HUGE hit with my family... they said it tasted like the Cheesecake Factory, which was what I was hoping to hear. I didn't find the topping to be en...