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

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Recipe Summary

Servings:
11
Yield:
8 to 12 servings
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Ingredients

11
Original recipe yields 11 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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 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.

Tips

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.

Nutrition Facts

322 calories; protein 4.2g 8% DV; carbohydrates 35.1g 11% DV; fat 19.1g 29% DV; cholesterol 61.8mg 21% DV; sodium 216mg 9% DV. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/30/2009
this was the BEST pie/cake we have ever had. I use pumpkin pie filling in place of pumpkin butter. Read More
(27)

Most helpful critical review

Rating: 3 stars
12/28/2010
I didn't care for this. Like other reviewers mentioned it does not have the consistency or taste of cheesecake. It tasted okay but I won't make it again sorry. Read More
(9)
19 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/30/2009
this was the BEST pie/cake we have ever had. I use pumpkin pie filling in place of pumpkin butter. Read More
(27)
Rating: 4 stars
10/19/2007
I think this is misnamed; it should be something like "creamy pumpkin pie with pecans" because it doesn't really look or taste like cheesecake rather it's more pumpkin pie like in taste looks and consistency. It doesn't taste bad at all but when you are expecting a cheesecake and that's not what it is it's a little off-putting and so I couldn't appreciate the taste fully. That's why I gave it a four star rating. I bought my pumpkin butter at Trader Joe's. Read More
(23)
Rating: 5 stars
12/05/2008
I agree that perhaps the recipe is misnamed "cheesecake" but it was amazing. Everyone who had it loved it and wanted the recipe. personal preferences that worked: I used 3/4 cup pecan halves (instead of 1/2 cup chopped pecans this made it prettier but possibly harder to cut) and added a couple of tablespoons of pure maple syrup for the topping. I also used a low-fat crust and low-fat cream cheese. Read More
(18)
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Rating: 5 stars
12/08/2009
replaced pumpkin butter with apple butter and this was a hit at thanksgiving. Read More
(14)
Rating: 5 stars
01/26/2009
HUGE hit at the holidays - got soooo many requests for recipe. Asked to make several times over! Read More
(13)
Rating: 5 stars
12/02/2008
Made this using the little individual pre-made graham cracker pie shells...so easy and so delicious. Read More
(10)
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Rating: 3 stars
12/28/2010
I didn't care for this. Like other reviewers mentioned it does not have the consistency or taste of cheesecake. It tasted okay but I won't make it again sorry. Read More
(9)
Rating: 5 stars
11/30/2010
This is definitely more of a creamy pumpkin pie than a cheesecake but wow! Followed directions exactly (except used pecan halves instead of chopped) and all I can say is that it takes pumpkin pie to a whole new level and was AMAZING. The texture was creamier and the flavor was rich (I think due to the pumpkin butter) but not too rich to where you can only eat one or two bites. Read More
(8)
Rating: 5 stars
09/21/2007
My friend made this for our book club meeting and it was to die for! It may take over my mother's pie as our traditional pumpkin dessert!! Read More
(7)
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