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Ingredients
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½ cup chopped pecans
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¼ cup packed brown sugar
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2 tablespoons butter, softened
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1 (8 ounce) package cream cheese, softened
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⅓ cup packed brown sugar
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2 large eggs
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¾ cup pumpkin butter
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1 (9-inch) prepared graham cracker crust
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Combine pecans and 1/4 cup brown sugar in medium bowl; cut in butter with a pastry blender until mixture is crumbly. Set aside.
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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.
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Bake cheesecake in the preheated oven for 40 minutes.
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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.
Nutrition Facts (per serving)
340 | Calories |
20g | Fat |
37g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 340 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 8g | 41% |
Cholesterol 68mg | 23% |
Sodium 221mg | 10% |
Total Carbohydrate 37g | 13% |
Dietary Fiber 1g | 4% |
Total Sugars 28g | |
Protein 5g | 9% |
Vitamin C 0mg | 0% |
Calcium 46mg | 4% |
Iron 1mg | 7% |
Potassium 118mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.