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Pumpkin Pecan Cheesecake
A delicious dessert made with pumpkin butter
Prep:
15 minutes
|
Cook:
45 minutes (Plus 4 hours chilling)
8 servings
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Medium
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)
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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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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
Applicances
Cuisine
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Disease state
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Instructions
- 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.
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Nutritional Info
Storage
Notes
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