Nice Butter Pecan Pumpkin Cheesecake

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Pecan pie is good. Pumpkin pie is good. Cheesecake is good. All 3 together? The trifecta! Last twelvemonth I made a version of the 3-in-1 dessert, too it was definitely delicious, but it was quite fourth dimension consuming. This twelvemonth I wanted to tackle it again, no-bake style. It was genuinely real simple, too I was pleasantly surprised that you lot could gustation all of the private flavors.

I started past times toasting the pecans amongst a piffling butter on the stove for simply a few minutes. Do non skip this step! It genuinely does build all the departure inward the taste.

Then I used 2 bars of cream cheese. Most people purpose simply ane bar amongst no bake pies, but I genuinely wanted this pie to hold upward squeamish too thick. One matter I quest to betoken out — it’s of import to ever purpose the best ingredients available. I used Challenge cream cheese because I know in that place are no hormones, additives, or fillers inward their products, too the gustation is likewise superior to other brands because they purpose existent cream.

As amongst most no-bake pies, I did add together whipped topping, but definitely don’t add together the whole container. Maybe simply one-half the tub, or fifty-fifty simply a quarter of it. Like I said, I didn’t wish the pie to hold upward fluffy similar a mousse—I wanted it thick similar a cheesecake.

I recommend topping it all off amongst a caramel drizzle too to a greater extent than or less to a greater extent than pecans!

If you’re non a fan of no-bake pies, banking enterprise agree out this recipe from terminal year: Pumpkin Cheesecake Pecan Pie.

Butter Pecan Pumpkin Cheesecake
Yield: Serves well-nigh 8 people
Ingredients

• 1 1/2 loving cup pecans
• 1 Tablespoon Challenge butter
• 2 (8 ounce) packages Challenge cream cheese
• 1 loving cup powdered sugar
• 1 loving cup chocolate-brown sugar
• 1 loving cup pumpkin puree
• 1 Tablespoon pumpkin pie spice
• 2 teaspoons vanilla extract
• 4 ounces whipped topping
• 1 graham cracker crust

Directions

1. Melt butter inward large skillet over medium heat. Add pecans too laid upward for several minutes, stirring frequently. Set aside too allow cool.
2. Beat cream cheese, powdered sugar, too chocolate-brown saccharide inward large bowl on medium speed until smooth.
3. Add pumpkin puree, pumpkin pie spice, too vanilla too trounce until thoroughly combined. 
4. Stir inward whipped topping too toasted pecans too spread mixture evenly into graham cracker crust.
5. Refrigerate for at to the lowest degree four hours earlier serving. Garnish amongst caramel too to a greater extent than pecans if desired.