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Best Pumpkin Pecan Cheesecake

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Recipe Summary Best Pumpkin Pecan Cheesecake

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

Ingredients | Bincho Yakitori Brighton Menu

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

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.

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.

Info | Bincho Yakitori Brighton Menu

Servings: 11 Yield: 8 to 12 servings

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