Pumpkin Pecan Cheesecake

Ingredients

½ cup chopped pecans

¼ cup honey

2 TBSP butter, softened

1 cup dry curd cottage cheese or Farmer's Cheese

½ cup honey

2 eggs, beaten

¾ cup pumpkin butter (see related recipes)

1 (9-inch) compliant pie crust (see related recipes)

50 grams chopped pecans

60 ml (85 grams) honey

2 TBSP (28 grams) butter, softened

210 grams dry curd cottage cheese or Farmer's Cheese

120 ml (170 grams) honey

2 eggs, beaten

¾ cup pumpkin butter (see related recipes)

1 (9-inch) compliant pie crust (see related recipes)

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Soy Free

Preheat oven to 350°F (175°C).
Combine pecans and ¼ cup (85 grams) honey; cut in butter with a pastry blender until mixture is crumbly. Set aside.
Beat cheese at high speed of an electric mixer until smooth.
Add ½ cup (170 grams) honey; 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 and honey melt.
Cool on a wire rack. Cover, and chill for at least 4 hours.