Pumpkin Pecan Cheesecake

• 1/2 cup chopped pecans
• 1/4 cup packed brown sugar
• 2 tablespoons butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup packed brown sugar
• 2 eggs, beaten
• 3/4 cup pumpkin butter
• 1 (9 inch) prepared graham cracker crust

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.
3. Beat cream cheese at high speed of 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 pumpkin butter. Pour mixture into crust.
4. Bake for 40 minutes.
5. 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.

pecans, brown sugar, butter, cream cheese, brown sugar, eggs, pumpkin butter, graham cracker crust

Taken from www.allrecipes.com/recipe/13633/pumpkin-pecan-cheesecake/ (may not work)