PUMPKIN PECAN CHEESECAKE

By shygirl

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.

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
• Lucerne Eggs Large Brown Grade AA
• $0.99 - expires in 12 hours
• 3/4 cup pumpkin butter
• 1 (9 inch) prepared graham cracker crust

Details

Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

1. Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.

2. 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.

3. Bake at 350 degrees F (175 degrees C) for 40 minutes.

4. 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.