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. 85 Ratings

Most helpful positive review

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...

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.

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...

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 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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