Pumpkin Pecan Cheesecake Recipe

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Pumpkin Pecan Cheesecake
A new addition to our holiday menu. Combines pumpkin, pecans, and cheesecake
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Cake
Cuisine American
Keyword recipe
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Course Cake
Cuisine American
Keyword recipe
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.
  2. 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.
  3. Bake at 350 degrees F (175 degrees C) for 40 minutes.
  4. 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.
Recipe Notes

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.

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