Pecan Pie Pumpkin Cheesecake Recipe (with Homemade Pumpkin Butter)

Enjoy this delicious recipe for a pumpkin pecan pie cheesecake with homemade pumpkin butter! It’s the perfect dessert for a fall party or Thanksgiving dinner. You’ll never eat plain pumpkin pie or pecan pie again!

Hey everyone, I’m Phillip. I really like pecan pie. But not the stuff made at the store sitting out on the shelf: real homemade pecan pie.

A few years ago, I needed to take a dessert to my work’s Thanksgiving buffet. I wanted to do something other than plain old pecan pie, and I found this recipe.

It was so amazing! I wished I had made two, because my coworkers ate this one so quickly, my family didn’t get any! I also won the prize for best dessert.

I’ve since made this pumpkin pecan cheesecake each year for our family’s Thanksgiving dinner – only now, I make two of them!

I hope you enjoy this recipe for pumpkin pecan cheesecake with homemade pumpkin butter as much as I do. You should also try these Pumpkin Carrot Zucchini Chocolate Chip Muffins, as well as these Pumpkin Chocolate Chip Cookies.

And if you love pecans, give these pecan pralines a try! Or if you’re looking for a dessert that’s a bit more simple for Thanksgiving, then this sweet potato pie is a perfect fit.

Homemade Pumpkin Butter Recipe

Ingredients for Homemade Pumpkin Butter

Here are the ingredients you need to make this homemade pumpkin butter:

  • 1 can (15 ounces) of Libby’s 100% Pure Pumpkin
  • 2/3 cup packed brown sugar
  • 1 Tbsp lemon juice
  • 1/4 cup honey
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cloves

How to Make Homemade Pumpkin Butter

Here’s how you make homemade pumpkin butter:

Combine the pumpkin, sugar, lemon juice, honey , cinnamon, and cloves into a medium saucepan. Make sure it’s heavy-duty!

Bring to a boil over medium/high heat, then reduce heat to low.

Cook for 20-25 minutes (or until thickened), stirring frequently.

This recipe makes 2 cups, so you may want to halve it for the cheesecake (unless you plan on making more than one, which I highly recommend).

Pumpkin Pecan Cheesecake Recipe

Ingredients for Pumpkin Pecan Cheesecake

Here is a list of ingredients you need to make pumpkin pecan cheesecake:

  • 1/2 cup pecans, chopped
  • 1/4 cup brown sugar, packed
  • 8 oz cream cheese, softened
  • 2 Tbsp butter, softened
  • 1/3 cup packed brown sugar (do not combine with 1/4 cup)
  • 3/4 cup pumpkin butter
  • 2 eggs
  • 9-inch graham cracker crust

How to Make Pumpkin Pecan Cheesecake

Here are the directions for making pumpkin pecan cheesecake:

Combine pecans with 1/4 cup brown sugar in a small bowl.

Cut in butter with a pastry blender until mixture is crumbly, then set aside.

In a larger bowl, beat cream cheese with an electric mixer on high until smooth.

Add 1/3 cup brown sugar and beat well.

Add eggs, one at a time. Beat well after egg is added.

Stir in pumpkin butter, then pour mixture into crust. Instead of getting a store-bought graham cracker crust, you can make this Graham Cracker Crust recipe from scratch instead!

Bake for 40 minutes at 350 degrees.

Sprinkle pecan mixture over the pie, then bake for an additional 5 minutes (or until butter and sugar melt).

Cool on a wire rack, then cover and chill for at least 4 hours.

Buen provecho! I hope you love it!

You should also check out these Unique Pecan Pie Recipes, as well as these 47 Thanksgiving Pie Recipes.

If you’re not a fan of pie, then give these 90 Thanksgiving Desserts (That are NOT Pie!) at try, or these Pumpkin Chocolate Chip Cookies Recipe as part of these 44 Unique Fall Pumpkin Recipes.

Pumpkin Pecan Cheesecake Recipe (with Homemade Pumpkin Butter)

Pumpkin Pecan Cheesecake Recipe (with Homemade Pumpkin Butter)

Pumpkin Pecan Cheesecake Recipe (with Homemade Pumpkin Butter)

Yield: 8

Enjoy this delicious recipe for a pumpkin pecan cheesecake with homemade pumpkin butter! It’s the perfect dessert for a fall party or Thanksgiving dinner. You’ll never eat plain pumpkin pie or pecan pie again!

Ingredients

  • 1 can (15 ounces) of Libby’s 100% Pure Pumpkin
  • 2/3 cup packed brown sugar
  • 1 Tbsp lemon juice
  • 1/4 cup honey
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/2 cup pecans, chopped
  • 1/4 cup brown sugar, packed
  • 8 oz cream cheese, softened
  • 2 Tbsp butter, softened
  • 1/3 cup packed brown sugar (do not combine with 1/4 cup)
  • 3/4 cup pumpkin butter
  • 2 eggs
  • 9-inch graham cracker crust

Instructions

Homemade Pumpkin Butter

  1. Combine the pumpkin, sugar, lemon juice, honey , cinnamon, and cloves into a medium saucepan. Make sure it’s heavy-duty!
  2. Bring to a boil over medium/high heat, then reduce heat to low.
  3. Cook for 20-25 minutes (or until thickened), stirring frequently.
  4. This recipe makes 2 cups, so you may want to halve it for the cheesecake (unless you plan on making more than one, which I highly recommend).

Pumpkin Pecan Cheesecake

  1. Combine pecans with 1/4 cup brown sugar in a small bowl.
  2. Cut in butter with a pastry blender until mixture is crumbly, then set aside.
  3. In a larger bowl, beat cream cheese with an electric mixer on high until smooth.
  4. Add 1/3 cup brown sugar and beat well.
  5. Add eggs, one at a time. Beat well after egg is added.
  6. Stir in pumpkin butter, then pour mixture into crust.
  7. Bake for 40 minutes at 350 degrees.
  8. Sprinkle pecan mixture over the pie, then bake for an additional 5 minutes (or until butter and sugar melt).
  9. Cool on a wire rack, then cover and chill for at least 4 hours.

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