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

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.

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  • 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 at 350 degrees F (175 degrees C) 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

340 calories; 20.3 g total fat; 68 mg cholesterol; 221 mg sodium. 36.8 g carbohydrates; 4.5 g protein; Full Nutrition

Reviews (76)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/26/2008
Awesome and easy! I did the individual cheesecakes and it worked great. I used a ginger snap in the bottom of a cupcake liner and then filled it about 3/4 full of filling. I cooked it for about 14 minutes and then added the topping. I cooked it for about 4 more minutes. So so yummy! The cookie softens a little and makes a perfect no fuss crust. I did not need extra topping in fact I had a little left over. Read More
(49)

Most helpful critical review

Rating: 1 stars
01/15/2009
I think something must have been left out of this recipe because it never rose...it came out of the oven and it was still about an inch high....very disappointing. Read More
(7)
111 Ratings
  • 5 star values: 87
  • 4 star values: 20
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/26/2008
Awesome and easy! I did the individual cheesecakes and it worked great. I used a ginger snap in the bottom of a cupcake liner and then filled it about 3/4 full of filling. I cooked it for about 14 minutes and then added the topping. I cooked it for about 4 more minutes. So so yummy! The cookie softens a little and makes a perfect no fuss crust. I did not need extra topping in fact I had a little left over. Read More
(49)
Rating: 5 stars
11/26/2008
Awesome and easy! I did the individual cheesecakes and it worked great. I used a ginger snap in the bottom of a cupcake liner and then filled it about 3/4 full of filling. I cooked it for about 14 minutes and then added the topping. I cooked it for about 4 more minutes. So so yummy! The cookie softens a little and makes a perfect no fuss crust. I did not need extra topping in fact I had a little left over. Read More
(49)
Rating: 5 stars
11/03/2003
I make this every Thanksgiving and there is never a slice left. Even if you don't like cheesecake or pumpkin pie you will love this. I always double the pecan and brow sugar topping...I like it to completely cover the pie. Happy Eating; ) My husband always ask if I'm going to make that Pumkin Pecan Cheesecake again. He loves it. Read More
(44)
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Rating: 5 stars
12/05/2005
I made this for Thanksgiving 2005 and it was a HUGE hit with my family... they said it tasted like the Cheesecake Factory which was what I was hoping to hear. I didn't find the topping to be enough to cover the cheesecake so I doubled it and it was great. I also made my own graham cracker crust and pressed it into a springform pan which gave it an authentic cheesecake presentation. The pumpkin butter is divine and can be used on just about anything... I made only half of what the recipe called for in the other entry and served it with some scones that I had made for breakfast Thanksgiving morning. Everyone raved about the pumpkin butter in the morning and when I served the cheesecake that night I told them I used the same butter to make the cheesecake - they said that stuff should be bottled and sold! FABULOUS RECIPES ELEANOR! Thank you so much for sharing!!! Read More
(37)
Rating: 5 stars
11/14/2011
OK I made some changes but I don't think it would have changed the out come of this wonderful cheesecake. First I doubled the whole recipe so I could make a larger dessert. Used a 9" spring pan with a graham cracker crust made with 1 1/2c crushed crackers 1/2c butter and 1/2c white sugar. I didn't pre-bake the crust and just put the filling right in on top. I baked it at 325 for one hour with out a water bath. When the 1 hour was up I added the double topping mixture and baked for five more minutes to set the topping and melt the sugar. Turned the oven off and run a knife around the edge of the pan a put back in the oven to cool and set for 5 hours. Put in the fridge over night and enjoyed the most wonderful flavors this evening at a party. The pumpkin butter was so good here. There were no leftovers! BTW. I got the baking idea (cooling in the oven) from another cheesecake recipe on this site and used it because of the good success of cheesecakes with out the usual cracks in the top and no water bath to mess with. Read More
(31)
Rating: 5 stars
12/15/2005
This is one of the best cheesecakes my family and I have ever tasted. It is so smooth and the pumpkin flavor is not too overwhelming...it's just right. I did double the topping because I like the crumb topping to cover the entire cheesecake. The left over pumpkin butter is also a huge bonus! This is also a wonderful treat my husband would eat it by the spoonful if I would let him. Read More
(17)
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Rating: 5 stars
12/28/2010
OMG!! I do not normally take time to rate the stuff I make on here but OMG these were SO SO good!! I doubled the topping poured into cupcake liners (with a gindersnap cookie layed into the bottom for a no fuss crust) baked for 15 minuted added the topping and baked for another 7 minutes. These are better than sex. Will make over and over! Read More
(16)
Rating: 5 stars
11/14/2002
My husband took 2 bites of this cheesecake and said "I'm in love". I like it because it only calls for 8 oz. of cream cheese. Some pumpkin recipes call for 3 or more 8 oz packages of cream cheese. I don't feel so guilty eating this one. I'm taking it to a Thanksgiving dinner to which we are invited. Read More
(15)
Rating: 5 stars
11/28/2004
Yum!! Tastes almost like the pumpkin pecan cheesecake at the Cheesecake Factory!! Read More
(11)
Rating: 5 stars
11/11/2002
I don't like pumpkin pie....but this pumpkin cheesecake is fantastic! Rich and spicy and wonderful with a whipped cream topping! Read More
(11)
Rating: 1 stars
01/15/2009
I think something must have been left out of this recipe because it never rose...it came out of the oven and it was still about an inch high....very disappointing. Read More
(7)