Squash Recipe ⋆ Pumpkin Pecan Cheesecake

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

Ingredients

• 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

Cooking Directions

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 350 degrees F (175 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.

Nutrition Facts

• calories339.6
• carbohydrateContent36.8 g
• cholesterolContent67.9 mg
• fatContent20.3 g
• fiberContent1.2 g
• proteinContent4.5 g
• saturatedFatContent8.1 g
• sodiumContent221 mg
• sugarContent28.3 g