Best Pumpkin Pecan Cheesecake recipe

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Ingredients

½ cup chopped pecans
¼ cup packed brown sugar
2 tablespoons butter, softened
1 (8 ounce) package cream cheese, softened
⅓ cup packed brown sugar
2 eggs, beaten
¾ cup pumpkin butter
1 (9 inch) prepared graham cracker crust

Nutrition Info

321.7 calories
carbohydrate: 35.1 g
cholesterol: 61.8 mg
fat: 19.1 g
fiber: 1.1 g
protein: 4.2 g
saturatedFat: 7.5 g
servingSize: -
sodium: 216 mg
sugar: 26.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 to 12 servings

Recipe Note

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

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