Pumpkin Pecan Cheesecake
Description
This pumpkin pecan cheesecake made with pumpkin butter, chopped pecans, and cream cheese on a graham cracker crust makes a delicious addition to your holiday dessert menu.
Ingredients
•
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
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Combine pecans and 1/4 cup brown sugar in medium bowl; cut in butter with a pastry blender until mixture is crumbly. Set aside.
3
Beat cream cheese in a large bowl at high speed with 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 prepared crust.
4
Bake cheesecake in the preheated oven for 40 minutes.
5
Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter mixture has melted. Cool on a wire rack. Cover, and chill for at least 4 hours.