PUMPKIN PECAN CHEESECAKE RECIPES

BEST PUMPKIN PECAN CHEESECAKE RECIPE | ALLRECIPES

Best Pumpkin Pecan Cheesecake Recipe | Allrecipes image

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

Provided by JJOHN32

Categories Fruits and Vegetables Vegetables Squash

Yield 8 to 12 servings

Number Of Ingredients 8

Ingredients

½ cup chopped pecans
¼ cup packed brown sugar
2 tablespoons butter, softened
1 (8 ounce) package cream cheese, softened
? cup packed brown sugar
2 eggs, beaten
¾ cup pumpkin butter
1 (9 inch) prepared graham cracker crust

Steps:

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

Nutrition Facts : Calories 321.7 calories, CarbohydrateContent 35.1 g, CholesterolContent 61.8 mg, FatContent 19.1 g, FiberContent 1.1 g, ProteinContent 4.2 g, SaturatedFatContent 7.5 g, SodiumContent 216 mg, SugarContent 26.7 g

PUMPKIN-PECAN CHEESECAKE RECIPE - FOOD.COM

Pumpkin-Pecan Cheesecake Recipe - Food.com image

Make and share this Pumpkin-Pecan Cheesecake recipe from Food.com.

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup firmly packed light brown sugar
5 tablespoons butter, chilled
1 1/2 cups chopped pecans
1 1/2 cups graham cracker crumbs
3/4 cup firmly packed light brown sugar
3/4 cup sugar
5 large eggs
6 tablespoons butter, melted
3 (8 ounce) packages cream cheese, room temperature
1/2 cup whipping cream
1 can pumpkin puree
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon clove

Steps:

For topping: Place sugar in small bowl; add butter and cut in until mixture resembles coarse meal.
Stir in pecans and set aside.
For cheesecake: Blend crumbs, ¼ cup sugarand butter in bowl.
Press into bottom and up sides of 9 inch diameter springform pan.
Chill.
Preheat oven to 350 degrees F (165C).
Beat cream cheese until smooth.
Mix in white and brown sugars.
Add eggs, one at a time, and beat until fluffy.
Blend in pumpkin, cream and spices.
Pour into crust.
Bake until centre no longer moves when pan is shaken, about 1 ½ hours.
Sprinkle topping over cheesecake.
Bake 15 minutes longer.
Cool.
Cover and refrigerate overnight.
(can be prepared 2 days before serving).

Nutrition Facts : Calories 774.5, FatContent 56, SaturatedFatContent 26, CholesterolContent 217.9, SodiumContent 439.3, CarbohydrateContent 63.1, FiberContent 2.5, SugarContent 49.7, ProteinContent 10.8

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