Christmas is just around the corner, and with it comes the season of gathering, giving, and passing down the small traditions that make this time of year feel so special.
This season feels extra special for our family. We welcomed our sweet new grandbaby, Charlie, in September. His full name celebrates grandparents on both sides of the family, a beautiful way to connect the past and present and strengthen the community between our families.
As you begin planning for the holidays, I thought I would share a new recipe that has become a tradition for our family at Christmas and Thanksgiving.
Pumpkin Pecan Cheesecake
I found this recipe on Allrecipes.com about five or six years ago when I was tired of making plain pumpkin pie. This Pumpkin Pecan Cheesecake is so delicious that everyone I serve it to asks for the recipe. The pumpkin butter that goes along with it is key (It’s also amazing in pumpkin scones!).
Ingredients
| Ingredient | Amount |
|---|---|
| Chopped pecans | ½ cup |
| Brown sugar (packed) | ¼ cup + ⅓ cup |
| Butter, softened | 2 tablespoons |
| Eggs | 2 large |
| Pumpkin butter | ¾ cup |
| Cream cheese | 1 (8 ounce) package |
| Graham cracker crust | 1 (9-inch) prepared |
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine pecans and 1/4 cup brown sugar in medium bowl; cut in butter with a pastry blender until mixture is crumbly. Set aside.
- Beat cream cheese in a large bowl at high speed with 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 prepared crust. Bake cheesecake in the preheated oven for 40 minutes.
- Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter mixture has melted.
- Cool on a wire rack. Cover, and chill for at least 4 hours.
🎃 Pumpkin Butter by Eleanor Johnson
This pumpkin butter makes an excellent hostess gift. Spread it on toast and muffins, add it to baked goods, or drizzle it over vanilla ice cream. Keep it in the refrigerator for up to three weeks.
Ingredients
- 1 (29 ounce) can pumpkin purée
- 1 ½ cups white sugar
- ¾ cup apple juice
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
Directions
- Inspect five 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pumpkin butter is ready. Wash new, unused lids and rings in warm soapy water.
- Stir pumpkin purée, sugar, apple juice, ginger, cinnamon, nutmeg, and cloves in a large saucepan over medium heat until well combined; bring to a boil.
- Reduce the heat and simmer, stirring frequently, until thickened, about 30 minutes.
- Pack pumpkin butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles.
- Wipe rims with a moist paper towel to Cool to room temperature, then chill in the refrigerator.
Ahh, it’s beginning to feel a lot like Christmas…
Nothing says I love you more than a handmade gift. We have hundreds of patterns to inspire you! Click here to see all the new patterns for 2025. There’s still time to make a quilt or two before Christmas.
If you are looking for a Gift Idea for the quilter or quilt lover on your list, check out these 3 options:
I have a limited amount of inventory on the gifts, so click the links to buy now before we run out (and before Canada Post goes back on strike!). Coach House Designs here to help you celebrate what this season is about: connection, comfort, and the stories we pass down.