Pumpkin Pecan Cheesecake recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- ½ cup chopped pecans ¼ cup packed brown sugar 2 tablespoons butter, softened 1 (8 ounce) package cream cheese, softened ⅓ cup packed brown sugar 2 eggs ¾ cup pumpkin butter 1 (9 inch) prepared graham cracker crust
Nutrition Info
- 339.6 caloriescarbohydrate: 36.8 gcholesterol: 67.9 mgfat: 20.3 gfiber: 1.2 gprotein: 4.5 gsaturatedFat: 8.1 gservingSize: -sodium: 221 mgsugar: 28.3 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Pecan Cheesecake
Directions
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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.