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Muirhead Pecan Pumpkin Butter No-Crust Cheesecake

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Rate this recipe 2.7/5 (7 Votes)

Ingredients

  • 24 oz. cream cheese, softened
  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar
  • 1 tsp vanilla
  • 1 tbsp bourbon whiskey, optional
  • pinch of salt
  • 4 large eggs
  • 1 jar Muirhead Pecan Pumpkin Butter
  • 1/4 c. sour cream
  • 1 tbsp Cornstarch
  • Pecans ground fine for garnish,optional

Details

Servings 12
Adapted from muirheadfoods.com

Preparation

Step 1

Preheat oven to 350 degrees F. Cream together cream cheese, granulated sugar, brown sugar, vanilla, bourbon, and salt. Beat in eggs one at a time. Blend in sour cream, cornstarch, and Muirhead Pecan Pumpkin Butter. Grease 8"x3" spring pan. Pour mixture into pan and bake at 350 degrees F for 30 minutes. Shut off heat and allow the cake to remain in the oven for 1 hour. DO NOT OPEN OVEN DOOR DURING THIS TIME. Cool in pan. Refrigerate after cooling. Garnish with chopped pecans.

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