Pumpkin Pecan Cheesecake Pie Recipe 45

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PUMPKIN PECAN CHEESECAKE



Pumpkin Pecan Cheesecake image

A new addition to our holiday menu. Combines pumpkin, pecans, and cheesecake. Originally submitted to ThanksgivingRecipe.com.

Provided by Eleanor Johnson

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 10

Number Of Ingredients 8

½ cup chopped pecans
¼ cup packed brown sugar
2 tablespoons butter, softened
1 (8 ounce) package cream cheese, softened
⅓ cup packed brown sugar
2 eggs
¾ cup pumpkin butter
1 (9 inch) prepared graham cracker crust

Steps:

  • Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.
  • 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.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes.
  • 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.

Nutrition Facts : Calories 339.6 calories, Carbohydrate 36.8 g, Cholesterol 67.9 mg, Fat 20.3 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 8.1 g, Sodium 221 mg, Sugar 28.3 g

BROOKE'S LAYERED PUMPKIN-PECAN CHEESECAKE



Brooke's Layered Pumpkin-Pecan Cheesecake image

I created this recipe to showcase our family's favorite Thanksgiving treats, and it has now become our new favorite dessert. A 2-layer pumpkin cheesecake topped with pecan pie, all baked to perfection. The perfect sweet treat every autumn!

Provided by Brooke Elizabeth

Categories     Desserts     Cakes     Cheesecake Recipes     Pumpkin Cheesecake Recipes

Time 1h15m

Yield 12

Number Of Ingredients 16

Crust:
½ (14.4 ounce) package graham crackers
1 tablespoon unsalted butter, melted
3 (8 ounce) packages cream cheese, at room temperature
½ cup white sugar
2 large eggs
1 teaspoon vanilla extract
8 ounces pumpkin puree
1 teaspoon pumpkin pie spice
¼ teaspoon ground cinnamon
1 large egg
½ cup light brown sugar
2 tablespoons unsalted butter, melted
1 tablespoon white sugar
1 teaspoon milk
⅔ cup chopped pecans

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Place graham crackers for crust in a zip-top bag and mash until crumbled. Mix with melted butter and press into the bottom of a springform pan.
  • Combine cream cheese, sugar, eggs, and vanilla for filling in a large bowl; beat with an electric mixer until smooth and creamy. Spread about 1 cup filling on the bottom of the crust.
  • Add pumpkin puree, pumpkin pie spice, and cinnamon to the remaining filling. Beat until thoroughly mixed. Pour into the pie crust.
  • Bake in the preheated oven for 35 minutes.
  • While the pie is baking, beat egg for topping until foamy. Mix in brown sugar, melted butter, white sugar, and milk. Add nuts.
  • Remove pie from the oven and pour topping over. Return to the oven and bake until topping is golden brown, 10 to 15 minutes longer.

Nutrition Facts : Calories 431.9 calories, Carbohydrate 35.6 g, Cholesterol 115.8 mg, Fat 29.8 g, Fiber 1.6 g, Protein 7.8 g, SaturatedFat 15.2 g, Sodium 334.4 mg, Sugar 24.7 g

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