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Pecan Pie Pumpkin Cheesecake

Pecan pie pumpkin cheesecake with a gingersnap crust and a silky pumpkin cheesecake filling baked in a water bath, then topped with thick sticky pecan pie goodness. Smooth, just-set texture with a caramelized pecan topping for each slice.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

gingersnap crust
  • 2 cup gingersnap crumbs
  • 0.33 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
  • 0.33 cup heavy cream
  • 1 tbsp corn syrup
  • 2 cup pecan halves
  • 1 tsp vanilla
  • 0.25 tsp salt

Equipment

  • 1 stand mixer
  • 1 springform pan
  • 1 Dutch oven

Method
 

Make and bake the gingersnap crust
  1. Preheat the oven to 325F. Press gingersnap crumbs, sugar, and melted butter into a 9-inch springform pan and bake for 10 minutes, until the crust looks set and fragrant.
Mix and bake the pumpkin cheesecake
  1. Beat cream cheese and sugar until smooth, then beat in eggs, pumpkin, sour cream, pumpkin pie spice, cinnamon, and vanilla until fully combined. Pour the filling over the baked crust.
  2. Bake the cheesecake in a water bath at 325F for 65–70 minutes, until the center is just set with a slight jiggle. Cool completely on the counter.
Chill
  1. Refrigerate the cheesecake for 6 hours until firm and fully chilled. Keep it covered so the top doesn’t dry out.
Make the pecan pie topping
  1. Melt unsalted butter and brown sugar, packed together, then add heavy cream and corn syrup. Simmer for 3 minutes, stirring until glossy and slightly thick.
  2. Stir in pecan halves, vanilla, and salt. Cool for 15 minutes so it thickens slightly.
Finish and serve
  1. Pour the cooled pecan pie topping over the chilled cheesecake right before serving. Slice while the topping is thick and sticky.

Notes

For the cleanest slices, chill the cheesecake fully before adding the pecan topping, then wipe the knife between cuts. Refrigerate covered for up to 4 days; freeze the plain cheesecake (without topping) for up to 2 months—thaw overnight in the refrigerator, then add topping. For a dairy-light swap, use reduced-fat cream cheese and sour cream, noting the texture may be slightly softer.