Butter Pecan Pumpkin Cheesecake

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Pecan pie is good. Pumpkin pie is good. Cheesecake is good. All three together? The trifecta! Last year I made a version of the 3-in-1 dessert, and it was definitely delicious, but it was quite time consuming. This year I wanted to tackle it again, no-bake style. It was actually really simple, and I was pleasantly surprised that you could taste all of the individual flavors.

I started by toasting the pecans with a little butter on the stove for just a few minutes. Do not skip this step! It really does make all the difference in the taste.

Then I used two bars of cream cheese. Most people use just one bar with no bake pies, but I really wanted this pie to be nice and thick. One thing I need to point out — it’s important to always use the best ingredients available. I used Challenge cream cheese because I know there are no hormones, additives, or fillers in their products, and the taste is also superior to other brands because they use real cream.

As with most no-bake pies, I did add whipped topping, but definitely don’t add the whole container. Maybe just half the tub, or even just a quarter of it. Like I said, I didn’t want the pie to be fluffy like a mousse—I wanted it thick like a cheesecake.

I recommend topping it all off with a caramel drizzle and some more pecans!

If you’re not a fan of no-bake pies, check out this recipe from last year: Pumpkin Cheesecake Pecan Pie.

Butter Pecan Pumpkin Cheesecake
Yield: Serves about 8 people
Ingredients

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

Directions

1. Melt butter in large skillet over medium heat. Add pecans and cook for several minutes, stirring frequently. Set aside and let cool.
2. Beat cream cheese, powdered sugar, and brown sugar in large bowl on medium speed until smooth.
3. Add pumpkin puree, pumpkin pie spice, and vanilla and beat until thoroughly combined. 
4. Stir in whipped topping and toasted pecans and spread mixture evenly into graham cracker crust.
5. Refrigerate for at least 4 hours before serving. Garnish with caramel and more pecans if desired.