Ingredients
10
10 servings
- •0.5 cup chopped pecans
- •0.25 cup packed brown sugar
- •2 tablespoons butter, softened
- •1 (8 ounce) package cream cheese, softened
- •0.33333334326744 cup packed brown sugar
- •2 eggs
- •0.75 cup pumpkin butter
- •1 (9 inch) prepared graham cracker crust
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine pecans and 1/4 cup brown sugar in medium bowl; cut in butter with a pastry blender until mixture is crumbly. Set aside.
- Beat cream cheese in a large bowl at high speed with 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 prepared crust.
- Bake cheesecake in the preheated oven for 40 minutes.
- Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter mixture has melted. Cool on a wire rack. Cover, and chill for at least 4 hours.
Nutritional Facts
Per 10 servings
- Calories: 340
- Carbohydrate: 37g
- Fat: 20g
- Fiber: 1g
- Protein: 5g
- Sugar: 28g
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