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Pecan Pie Pumpkin Cheesecake

Pecan pie pumpkin cheesecake layers a gingersnap crust with a smooth pumpkin cheesecake filling, then finishes with a thick sticky pecan topping. Baked in a water bath at 325°F for a just-set center and chilled for clean slices.
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Prep Time 40 minutes
Cook Time 1 hour 15 minutes
chilling 6 hours
Total Time 7 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap crust
  • 2 cup gingersnap crumbs
  • 0.3333333333 cup sugar
  • 6 tbsp melted butter
Pumpkin cheesecake
  • 24 oz cream cheese
  • 0.75 cup sugar
  • 3 eggs
  • 1 cup pumpkin
  • 0.5 cup sour cream
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla
Pecan pie topping
  • 0.5 cup unsalted butter
  • 1 cup brown sugar, packed
  • 0.3333333333 cup heavy cream
  • 1 tbsp corn syrup
  • 2 cup pecan halves
  • 1 tsp vanilla
  • 0.25 tsp salt

Equipment

  • 1 springform pan
  • 1 sheet pan

Method
 

Make and bake the gingersnap crust
  1. Preheat the oven to 325°F. Press gingersnap crumbs into a 9-inch springform pan and mix with melted butter and sugar so the base looks even and compact.
  2. Bake the crust at 325°F for 10 minutes until lightly set and fragrant. Remove and let it cool slightly while you prepare the filling.
Bake the pumpkin cheesecake
  1. Beat the cream cheese and sugar until smooth, then beat in eggs one at a time. Add pumpkin, sour cream, pumpkin pie spice, cinnamon, and vanilla and mix until the batter is silky.
  2. Pour the cheesecake filling over the baked crust and smooth the top. Set the springform in a water bath (place on a sheet pan with hot water around the pan).
  3. Bake at 325°F for 65–70 minutes until the center is just set and the edges look slightly puffed. Cool completely after baking, keeping the water bath setup in the oven only for the bake.
Chill
  1. Refrigerate the cooled cheesecake for 6 hours until fully firm. The surface should feel stable when gently nudged.
Make the pecan pie topping and finish
  1. Melt unsalted butter with brown sugar in a saucepan over medium heat until bubbling. Stir in heavy cream and corn syrup, then simmer for 3 minutes until glossy.
  2. Stir in pecan halves, vanilla, and salt and cook until everything is coated. Cool the topping for 15 minutes until thickened but still pourable.
  3. Pour the pecan topping over the chilled cheesecake right before serving. Let it cascade naturally and set briefly so it stays in place on each slice.

Notes

Pro tip: keep the cheesecake smooth by mixing just until silky—overbeating adds air and can cause cracks. Store covered in the refrigerator for up to 4 days; freeze without topping for up to 2 months, then thaw overnight in the fridge and add topping before serving. For a dairy-light swap, use reduced-fat cream cheese and sour cream (texture may be slightly softer).