"A new addition to our holiday menu. Combines pumpkin, pecans, and cheesecake. Originally submitted to ThanksgivingRecipe.com." — Eleanor Johnson
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packed brown sugar
1 (8 ounce) package
cream cheese, softened
packed brown sugar
1 (9 inch)
prepared graham cracker crust
I make this every Thanksgiving and there is never a slice left. Even if you don't like cheesecake or pumpkin pie you will love this. I always double the pecan and brow sugar topping...I like it to completely cover the pie. Happy Eating ;~) My husband always ask if I'm going to make that Pumkin Pecan Cheesecake again. He loves it.
I think something must have been left out of this recipe because it never rose ...it came out of the oven and it was still about an inch high....very disappointing.
I made this for Thanksgiving 2005 and it was a HUGE hit with my family... they said it tasted like the Cheesecake Factory, which was what I was hoping to hear. I didn't find the topping to be enough to cover the cheesecake, so I doubled it and it was great. I also made my own graham cracker crust and pressed it into a springform pan, which gave it an authentic cheesecake presentation. The pumpkin butter is divine and can be used on just about anything... I made only half of what the recipe called for in the other entry and served it with some scones that I had made for breakfast Thanksgiving morning. Everyone raved about the pumpkin butter in the morning and when I served the cheesecake that night, I told them I used the same butter to make the cheesecake - they said that stuff should be bottled and sold! FABULOUS RECIPES, ELEANOR! Thank you so much for sharing!!!
Awesome and easy! I did the individual cheesecakes and it worked great. I used a ginger snap in the bottom of a cupcake liner and then filled it about 3/4 full of filling. I cooked it for about 14 minutes and then added the topping. I cooked it for about 4 more minutes. So, so yummy! The cookie softens a little and makes a perfect no fuss crust. I did not need extra topping, in fact I had a little left over.
This is one of the best cheesecakes my family and I have ever tasted. It is so smooth and the pumpkin flavor is not too overwhelming...it's just right. I did double the topping because I like the crumb topping to cover the entire cheesecake. The left over pumpkin butter is also a huge bonus! This is also a wonderful treat, my husband would eat it by the spoonful if I would let him.
My husband took 2 bites of this cheesecake and said "I'm in love". I like it because it only calls for 8 oz. of cream cheese. Some pumpkin recipes call for 3 or more 8 oz packages of cream cheese. I don't feel so guilty eating this one. I'm taking it to a Thanksgiving dinner to which we are invited.
OMG!! I do not normally take time to rate the stuff I make on here but OMG these were SO SO good!! I doubled the topping, poured into cupcake liners (with a gindersnap cookie layed into the bottom for a no fuss crust) baked for 15 minuted, added the topping and baked for another 7 minutes. These are better than sex. Will make over and over!
I don't like pumpkin pie....but this pumpkin cheesecake is fantastic! Rich and spicy, and wonderful with a whipped cream topping!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Pecan Cheesecake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 182
See how to make this rich cheesecake, a great alternative to pumpkin pie.
See an easy recipe for a light version of pumpkin flan.
These individual desserts are as fun as they are delicious.