Pumpkin Butter Cheesecake

    Pumpkin Butter Cheesecake

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    5hours


    85 people made this

    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.

    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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    Reviews and Ratings
    Global Ratings:
    (89)

    Reviews in English (89)

    by
    44

    Awesome and easy! I did the individual cheesecakes and it worked great. I used a ginger snap in the bottom of a cupcake liner and then filled it about 3/4 full of filling. I cooked it for about 14 minutes and then added the topping. I cooked it for about 4 more minutes. So, so yummy! The cookie softens a little and makes a perfect no fuss crust. I did not need extra topping, in fact I had a little left over.  -  26 Nov 2008  (Review from Allrecipes USA and Canada)

    by
    43

    I make this every Thanksgiving and there is never a slice left. Even if you don't like cheesecake or pumpkin pie you will love this. I always double the pecan and brow sugar topping...I like it to completely cover the pie. Happy Eating ;~) My husband always ask if I'm going to make that Pumkin Pecan Cheesecake again. He loves it.  -  16 Feb 2001  (Review from Allrecipes USA and Canada)

    by
    34

    I made this for Thanksgiving 2005 and it was a HUGE hit with my family... they said it tasted like the Cheesecake Factory, which was what I was hoping to hear. I didn't find the topping to be enough to cover the cheesecake, so I doubled it and it was great. I also made my own graham cracker crust and pressed it into a springform pan, which gave it an authentic cheesecake presentation. The pumpkin butter is divine and can be used on just about anything... I made only half of what the recipe called for in the other entry and served it with some scones that I had made for breakfast Thanksgiving morning. Everyone raved about the pumpkin butter in the morning and when I served the cheesecake that night, I told them I used the same butter to make the cheesecake - they said that stuff should be bottled and sold! FABULOUS RECIPES, ELEANOR! Thank you so much for sharing!!!  -  05 Dec 2005  (Review from Allrecipes USA and Canada)

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