Pumpkin Pecan Cheesecake

Pumpkin Pecan Cheesecake

59 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Eleanor Johnson
Recipe by  Eleanor Johnson

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

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Ingredients

Adjust Servings

Original recipe yields 8 to 12 servings

Directions

  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.

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Reviews (59)

Rate This Recipe
JULSNBEEB
31

JULSNBEEB

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

spacecoaster
28

spacecoaster

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 minutes 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.

MCBARTKO
25

MCBARTKO

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 to 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!!!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 340 cal
  • 17%
  • Fat
  • 20.3 g
  • 31%
  • Carbs
  • 36.8 g
  • 12%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

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