Pumpkin Pecan Cheesecake
Ingredients:
1/2 cup chopped pecans
1/4 cup packed brown sugar
2 tbsp butter, softened
1 8oz. package cream cheese, softened
2 eggs
3/4 cup Jackie's Pumpkin Butter Jam
1/3 cup brown sugar
1 9 inch prepared graham cracker crust
Directions:
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 with 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 Jackie's Pumpkin Butter Jam.
Pour mixture into crust. Bake at 350 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.
Inspired by Mama Baron
