pumpkin pecan cheesecake

Ingredients

• Servings: 8
• 1/2 cup chopped pecans
• 1/4 cup packed brown sugar
• 2 tablespoons butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup packed brown sugar
• 2 eggs, beaten
• 3/4 cup pumpkin butter
• 1 (9 inch) prepared graham cracker crust

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. set aside.
• 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.
• bake for 40 minutes.
• 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.