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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This cheesecake recipe is a new addition to our Thanksgiving menu. Ingredients:
1/2 cup chopped pecans |
1/4 cup packed brown sugar |
2 tablespoons butter, softened |
1 (8 ounce) package cream cheese, softened |
1/3 cup packed brown sugar |
2 eggs, beaten |
3/4 cup pumpkin butter |
1 (9 inch) prepared graham cracker crust |
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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