{Pumpkin Cheesecake} Cooking with Pumpkins pt. 4

Happy Thanksgiving week!  
I don’t know about you, but I am super excited about all this week has to offer!  From family time to football play-offs to date night out with the hubby, I feel like a little kid!  I think we have our menu all set (Momma will be doing most of our cooking), the kids are counting days until a long weekend and I am treasuring a rare week my hubby will be working in town (and enjoying vacation time off as well!).
One of our most favorite treats this time of year and a must-have on our Thanksgiving menu is a pumpkin cheesecake.  Audley has been patiently waiting for the moment I make this scrumptious dessert, and one of my brothers-in-law has insisted I will make favorite sis-in-law status if I bring this delectable dish to Thanksgiving dinner!
{Don’t you know I will own that special status?!}
I love to make this cheesecake, and it really is so easy as well as delicious!
For the crust….
2 cups Graham cracker crumbs
5 Tablespoons butter, melted
For the cheesecake…..
2 8-ounce packages cream cheese
2/3 cup brown sugar (I used Splenda brown sugar)
4 eggs
1 1/2 cups pumpkin butter
For the topping…..
1/2 cup chopped pecans
1/4 cup brown sugar
2 tablespoons soften butter
Let’s cook it!
**In a small bowl mix together the graham cracker crumbs and 5 tablespoons melted butter.  Press this mixture into a 10-inch springform pan that you have sprayed with PAM.  It should make a crust that covers the bottom of the pan only.
** In a mixing bowl, combine the cream cheese (brought to room temp), eggs, brown sugar and pumpkin butter.
(I didn’t let my cream cheese come to room temp which left my batter lumpy…. but it was still good!)
Pou over your prepared crust.
**Bake in the oven at 350 degree until the center is set, about an hour and ten minutes.  You can stick a toothpick in the center and check it as you would a cake.
**While the cheesecake is baking, mix together the softened butter, brown sugar and pecans to make a topping.  If you want to cover the entire cheesecake with the topping, double your recipe, but as sweet as it is, I just prefer to use it as a garnishing in the center.
**Remove the cheesecake front the oven, and cool about 10 minutes before taking a butter knife and gently run it along the inside of the pan, separating the cheesecake from the springform pan.  Carefully remove the ring so that the cheesecake is released.
**Garnish the top of the cheesecake with the pecan mixture and let come to room temp (unless you have that one person that loves their cheesecake hot and melty).
You can see where I didn’t let my cream cheese come to room temp before blending … ooops. 
**Slice and serve it up!
I hope you have enjoyed my handful of pumpkin posts this Thanksgiving season.  Everyone buys pumpkins for decoration, but often forget they are quite delicious as well!
If you missed one on the posts you can click on each tittle and check them out:
How will you spend your Thanksgiving week?
Linking up with On the Menu Monday today.

5 thoughts on “{Pumpkin Cheesecake} Cooking with Pumpkins pt. 4

  1. Oh yummo! It's a crying shame that I'm the only one in the family who likes cheesecake. (I'm the only one in the family who looks the part, too.) Audley will be so happy and your brother-in-law will be impressed!


  2. Oh, this is serious goodness!!! I'm so happy to see that you added Splenda brown sugar. I have been a little afraid to bake with it. Good to know that it works just fine! Your pictures are so yummy… I should never visit before breakfast… I have an urge to lick my computer screen!


  3. Pingback: Hearty {and Healthy} Autumn Bread | Fiddle Dee Dee

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