Pumpkin Pecan Cheesecake Recipe - Allrecipes.com
Pumpkin Pecan Cheesecake Recipe

Pumpkin Pecan Cheesecake

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"This cheesecake recipe is a new addition to our Thanksgiving menu."

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Ingredients Edit and Save

Original recipe makes 8 to 12 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.
  3. 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.
  4. Bake for 40 minutes.
  5. 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.
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Footnotes

  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2009

this was the BEST pie/cake we have ever had. I use pumpkin pie filling in place of pumpkin butter.

 
Most Helpful Critical Review
Dec 28, 2010

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.

 

18 Ratings

Oct 19, 2007

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.

 
Dec 05, 2008

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.

 
Dec 08, 2009

replaced pumpkin butter with apple butter and this was a hit at thanksgiving.

 
Jan 26, 2009

HUGE hit at the holidays - got soooo many requests for recipe. Asked to make several times over!

 
Dec 02, 2008

Made this using the little individual pre-made graham cracker pie shells...so easy and so delicious.

 
Nov 30, 2010

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.

 

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Nutrition

  • Calories
  • 322 kcal
  • 16%
  • Carbohydrates
  • 35.1 g
  • 11%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 19.1 g
  • 29%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 216 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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