Pumpkin Butter Cheesecake

    (90)
    5 hours

    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.


    85 people made this

    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:
    (90)

    Reviews in English (66)

    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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