| • | Mix the chopped up pecans and 4 tbsp brownish sugar in a bowl.
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| • | Add butter and blend until the mixture turns flaky.
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| • | Beat the cream cheese in an electrical mixer until it changes smooth and add to the above.
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| • | Now add left over brownish sugar and beat well.
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| • | Add egg one by one and beat well afterward each addition.
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| • | Add pumpkin butter. Pour this mixture into the crust.
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| • | Bake it at 350 degree F for 40 minutes.
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| • | Sprinkle with pecan mixture.
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| • | Bake again for 5 minutes.
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| • | Cool it on wire rack.
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| • | Cover and cool for about 4 hours.
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| • | Pecan Cheesecake is ready.
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