Pumpkin Pecan Cheesecake Recipe

Pumpkin Pecan Cheesecake Recipes

  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr 


Original recipe makes 8 to 12 servings

  •  1/2 cup chopped pecans
  •  1/4 cup packed brown sugar
  •  2 tablespoons butter, softened
  •  1 (8 ounce) package cream cheese, softened
  •  1/3 cup packed brown sugar
  •  2 eggs
  •  3/4 cup pumpkin butter
  •  1 (9 inch) prepared graham cracker crust


  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.
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