Pumpkin Pecan Cheesecake

Pumpkin Pecan Cheesecake

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"A new addition to our holiday menu. Combines pumpkin, pecans, and cheesecake. Originally submitted to ThanksgivingRecipe.com."
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1 h servings 340 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.
  2. 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.
  3. Bake at 350 degrees F (175 degrees C) for 40 minutes.
  4. 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.


  • This Pumpkin Butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.


  1. 87 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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 i...

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 en...

OK, I made some changes but I don't think it would have changed the out come of this wonderful cheesecake. First I doubled the whole recipe so I could make a larger dessert. Used a 9" spring pan...

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 t...

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 bot...

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 che...

I don't like pumpkin pie....but this pumpkin cheesecake is fantastic! Rich and spicy, and wonderful with a whipped cream topping!

Yum!! Tastes almost like the pumpkin pecan cheesecake at the Cheesecake Factory!!

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