Pumpkin Pecan Cheesecake

Pumpkin Pecan Cheesecake

Components

Unique recipe makes eight to 12 servings Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • 1/2 cup chopped pecans

  • 1/four cup packed brown sugar

  • 2 tablespoons butter, softened

  • 1 (eight ounce) package deal cream cheese, softened

  • 1/three cup packed brown sugar

  • 2 eggs

  • three/four cup pumpkin butter

  • 1 (9 inch) ready graham cracker crust

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  • PREP

    15 minutes

  • COOK

    forty five minutes

  • READY IN

    1 hr

Pumpkin Pecan Cheesecake

Instructions

  1. Mix pecans and 1/four cup brown sugar; reduce in butter or margarine with a pastry blender till combination is crumbly. Put aside.
  2. Beat cream cheese at excessive velocity of an electrical mixer till clean. Add 1/three cup brown sugar; beat properly. Add eggs separately, beating nicely after every addition. Stir in pumpkin butter. Pour combination into crust.
  3. Bake at 350 levels F (one hundred seventy five levels C) for forty minutes.
  4. Sprinkle pecan combination over pie. Bake for five further minutes, or till butter or margarine and sugar soften. Cool on a wire rack. Cowl, and chill for a minimum of four hours.

Vitamin

  • Energy
  • 340 kcal
  • 17%
  • Carbohydrates
  • 36.eight g
  • 12%
  • Ldl cholesterol
  • seventy three mg
  • 24%
  • Fats
  • 20.three g
  • 31%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • four.5 g
  • 9%
  • Sodium
  • 221 mg
  • 9%

* % Day by day Values are based mostly on a 2,000 calorie food plan.

Recipe by Eleanor Johnson

“A brand new addition to our vacation menu. Combines pumpkin, pecans, and cheesecake. Initially submitted to ThanksgivingRecipe.com.”

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