BEST PUMPKIN PECAN CHEESECAKE
This cheesecake recipe is a new addition to our Thanksgiving menu.
Provided by JJOHN32
Categories Fruits and Vegetables Vegetables Squash
Yield 11
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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 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.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 35.1 g, Cholesterol 61.8 mg, Fat 19.1 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 7.5 g, Sodium 216 mg, Sugar 26.7 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nasio caroline
[email protected]This cheesecake was delicious! The only problem is that it was so rich that I couldn't eat more than a small piece at a time.
MALIK_AKARMA _KHOKHAR
[email protected]I love this recipe! It's so easy to make and always turns out perfectly. I've made it several times for parties and it's always a crowd-pleaser.
Nisar Ahmed Hashmi
[email protected]This was the best pumpkin pecan cheesecake I've ever had! The crust was so flaky and the filling was so creamy and flavorful. I will definitely be making this again.
Florence Kokwele
[email protected]I made this cheesecake for my family and they loved it! The only thing I would change is to add a little more pumpkin pie spice to the filling. Otherwise, it was perfect.
Dranix SoilDust
[email protected]This pumpkin pecan cheesecake was a hit at my Thanksgiving gathering! The flavors were perfectly balanced, and the crust was the perfect combination of flaky and crumbly. I will definitely be making this again next year.