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Pumpkin Pecan Cheesecake

Rated as 4.68 out of 5 Stars

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

servings 322
Original recipe yields 11 servings (8 to 12 servings)

Directions

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  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.

Footnotes

  • 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.
  • Note

Nutrition Facts


Per Serving: 322 calories; 19.1 35.1 4.2 62 216 Full nutrition

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Reviews

Read all reviews 17
  1. 19 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

this was the BEST pie/cake we have ever had. I use pumpkin pie filling in place of pumpkin butter.

Most helpful critical review

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.

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this was the BEST pie/cake we have ever had. I use pumpkin pie filling in place of pumpkin butter.

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 ...

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 (...

replaced pumpkin butter with apple butter and this was a hit at thanksgiving.

HUGE hit at the holidays - got soooo many requests for recipe. Asked to make several times over!

Made this using the little individual pre-made graham cracker pie shells...so easy and so delicious.

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.

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 ...

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!!