Pumpkin Pecan Cheesecake

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 10 mins In a medium bowl, combine the chopped pecans and 1/4 cup of packed brown sugar. Cut in the softened butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside this pecan crumble topping. (10 minutes)

Recipe View 15 mins In a large bowl, beat the softened cream cheese with an electric mixer on high speed until smooth and creamy. Gradually add the 1/3 cup of packed brown sugar and continue to beat until well combined. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin butter until evenly incorporated. (15 minutes)

Recipe View 2 mins Pour the cheesecake filling into the prepared graham cracker crust. (2 minutes)

Recipe View 40 mins Bake in the preheated oven for 40 minutes. (40 minutes)

Recipe View 5 mins Remove the cheesecake from the oven and sprinkle the pecan crumble topping evenly over the top. Return to the oven and bake for an additional 5 minutes, or until the pecan topping is lightly toasted and the butter has melted. (5 minutes)

Recipe View 4 hrs Allow the cheesecake to cool completely on a wire rack. Once cooled, cover and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely. (240+ minutes)