Pumpkin Pecan Cheesecake

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.

3. 3

   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.

4. 4

   Bake for 40 minutes.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.