Pumpkin Pecan Cheesecake Recipe

Directions

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 at 350 degrees F (175 degrees C) 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.

Reviews (51)

JULSNBEEB

Nov. 3, 2003

"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 it to c..." See moreompletely cover the pie. Happy Eating ;~) My husband always ask if I'm going to make that Pumkin Pecan Cheesecake again. He loves it."

MCBARTKO

Dec. 5, 2005

"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 enough t..." See moreo cover the cheesecake, so I doubled it and it was great. I also made my own graham cracker crust and pressed it into a springform pan, which gave it an authentic cheesecake presentation. The pumpkin butter is divine and can be used on just about anything... I made only half of what the recipe called for in the other entry and served it with some scones that I had made for breakfast Thanksgiving morning. Everyone raved about the pumpkin butter in the morning and when I served the cheesecake that night, I told them I used the same butter to make the cheesecake - they said that stuff should be bottled and sold! FABULOUS RECIPES, ELEANOR! Thank you so much for sharing!!!"

spacecoaster

Nov. 26, 2008

"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 14 min..." See moreutes and then added the topping. I cooked it for about 4 more minutes. So, so yummy! The cookie softens a little and makes a perfect no fuss crust. I did not need extra topping, in fact I had a little left over."

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