Recipe by JJOHN32
"This cheesecake recipe is a new addition to our Thanksgiving menu."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
packed brown sugar
1 (8 ounce) package
cream cheese, softened
packed brown sugar
1 (9 inch)
prepared graham cracker crust
this was the BEST pie/cake we have ever had. I use pumpkin pie filling in place of pumpkin butter.
I didn't care for this. Like other reviewers mentioned, it does not have the consistency or taste of cheesecake. It tasted okay, but I won't make it again, sorry.
I think this is misnamed; it should be something like "creamy pumpkin pie with pecans" because it doesn't really look or taste like cheesecake, rather it's more pumpkin pie like in taste, looks and consistency. It doesn't taste bad at all, but when you are expecting a cheesecake and that's not what it is, it's a little off-putting, and so I couldn't appreciate the taste fully. That's why I gave it a four star rating. I bought my pumpkin butter at Trader Joe's.
I agree that perhaps the recipe is misnamed "cheesecake" but it was amazing. Everyone who had it loved it and wanted the recipe.
personal preferences that worked:
I used 3/4 cup pecan halves (instead of 1/2 cup chopped pecans, this made it prettier but possibly harder to cut) and added a couple of tablespoons of pure maple syrup for the topping. I also used a low-fat crust and low-fat cream cheese.
replaced pumpkin butter with apple butter and this was a hit at thanksgiving.
HUGE hit at the holidays - got soooo many requests for recipe. Asked to make several times over!
Made this using the little individual pre-made graham cracker pie shells...so easy and so delicious.
This is definitely more of a creamy pumpkin pie than a cheesecake, but wow! Followed directions exactly (except used pecan halves instead of chopped) and all I can say is that it takes pumpkin pie to a whole new level and was AMAZING. The texture was creamier and the flavor was rich (I think due to the pumpkin butter), but not too rich to where you can only eat one or two bites.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Pecan Cheesecake
Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
Calories from Fat: 172
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make an impressive, surprisingly easy, marbled pumpkin cheesecake.
Discover the simple trick to perfect, crack-free pumpkin cheesecake.
This rich and creamy cheesecake is a great alternative to pumpkin pie.