Pumpkin Pecan Cheesecake

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.