Pumpkin Butter Cheesecake

This is a very unique cheesecake which uses pumpkin butter. If you can't find pumpkin butter (or don't want to make it) apple or lemon butter can be substituted.

Eleanor Johnson

Ingredients

Serves: 10 

  • 1/2 cup (55g) chopped pecans
  • 1/4 cup (55g) packed brown sugar
  • 2 tablespoons butter, softened
  • 225g cream cheese, softened
  • 1/3 cup (75g) packed brown sugar
  • 2 eggs
  • 3/4 cup (210g) pumpkin butter
  • 1 (23cm) prepared pie crust

Directions

Preparation:15min  ›  Cook:45min  ›  Extra time:4hours chilling  ›  Ready in:5hours 

  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 180 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.

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