Best Pumpkin Pecan Cheesecake Recipe

Ingredients
<br>- ½ cup chopped pecans
<br>- ¼ cup packed brown sugar
<br>- 2 tablespoons butter, softened
<br>- 1 (8 ounce) package cream cheese, softened
<br>- ⅓ cup packed brown sugar
<br>- 2  eggs, beaten
<br>- ¾ cup pumpkin butter
<br>- 1 (9 inch) prepared graham cracker crust
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 2: Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly.  Set aside.
<br>step 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.
<br>step 4: Bake for 40 minutes.
<br>step 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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Ingredients
- ½ cup chopped pecans
- ¼ cup packed brown sugar
- 2 tablespoons butter, softened
- 1 (8 ounce) package cream cheese, softened
- ⅓ cup packed brown sugar
- 2 eggs, beaten
- ¾ cup pumpkin butter
- 1 (9 inch) prepared graham cracker crust

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