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
¾ cup pumpkin butter
1 (9 inch) prepared graham cracker crust

Nutrition Info

339.6 calories
carbohydrate: 36.8 g
cholesterol: 67.9 mg
fat: 20.3 g
fiber: 1.2 g
protein: 4.5 g
saturatedFat: 8.1 g
servingSize: -
sodium: 221 mg
sugar: 28.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 to 12 servings

Recipe Note

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

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