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My review
Pumpkin Pecan Cheesecake
Eleanor Johnson
"A new addition to our holiday menu. Combines pumpkin, pecans, and cheesecake. Originally submitted to ThanksgivingRecipe.com."
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Ingredients
1 h servings 340 calsOriginal recipe yields 10 servings (8 to 12 servings)
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Directions
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Prep
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Cook
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Ready In
- 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 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.
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.
Nutrition Facts
Per Serving: 340 calories; 20.3 g fat; 36.8 g carbohydrates; 4.5 g protein; 68 mg cholesterol; 221 mg sodium. Full nutrition
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Reviews
Read all reviews 71100 Ratings
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Most helpful positive review
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 ...
Most helpful critical review
1/14/2009
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.
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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 ...
2/16/2001
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 i...
12/5/2005
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 en...
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...
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 t...
12/23/2010
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 bot...
11/13/2002
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 che...
11/28/2004
Yum!! Tastes almost like the pumpkin pecan cheesecake at the Cheesecake Factory!!
11/28/2001
I don't like pumpkin pie....but this pumpkin cheesecake is fantastic! Rich and spicy, and wonderful with a whipped cream topping!