Muirhead Pecan Pumpkin Butter No-Crust Cheesecake

By VickiC223

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.