Best Pumpkin Pecan Cheesecake

4.7
(19)

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

2
2
Servings:
11
Yield:
8 to 12 servings

Ingredients

  • ½ cup chopped pecans

  • ¼ cup packed brown sugar

  • 2 tablespoons butter, softened

  • 1 (8 ounce) package cream cheese, softened

  • cup packed brown sugar

  • 2 eggs, beaten

  • ¾ cup pumpkin butter

  • 1 (9 inch) prepared graham cracker crust

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.

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 (per serving)

322 Calories
19g Fat
35g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 11
Calories 322
% Daily Value *
Total Fat 19g 24%
Saturated Fat 8g 38%
Cholesterol 62mg 21%
Sodium 216mg 9%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 4%
Total Sugars 27g
Protein 4g
Vitamin C 0mg 1%
Calcium 42mg 3%
Iron 1mg 7%
Potassium 110mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.