MUIRHEAD PECAN PUMPKIN BUTTER NO-CRUST CHEESECAKE RECIPE - (2.7/5)

Muirhead Pecan Pumpkin Butter No-Crust Cheesecake Recipe - (2.7/5) image

Provided by VickiC223

Number Of Ingredients 11

24 oz. cream cheese, softened
1/2 c. granulated sugar
1/2 c. brown sugar
1 tsp vanilla
1 tbsp bourbon whiskey, optional
pinch of salt
4 large eggs
1 jar Muirhead Pecan Pumpkin Butter
1/4 c. sour cream
1 tbsp Cornstarch
Pecans ground fine for garnish,optional

Steps:

Preheat oven to 350 degrees F. Cream together cream cheese, granulated sugar, brown sugar, vanilla, bourbon, and salt. Beat in eggs one at a time. Blend in sour cream, cornstarch, and Muirhead Pecan Pumpkin Butter. Grease 8"x3" spring pan. Pour mixture into pan and bake at 350 degrees F for 30 minutes. Shut off heat and allow the cake to remain in the oven for 1 hour. DO NOT OPEN OVEN DOOR DURING THIS TIME. Cool in pan. Refrigerate after cooling. Garnish with chopped pecans.

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