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Pecan Pie Pumpkin Cheesecake

Pecan pie pumpkin cheesecake with a gingersnap crust and a creamy pumpkin cheesecake filling baked in a water bath, then topped with a thick pecan pie sauce. Slice-worthy texture: just-set center, chilled slice, and sticky pecan topping that cascades over each wedge.
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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 butter melted
Pumpkin cheesecake
  • 24 oz cream cheese softened
  • 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 butter unsalted
  • 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 roasting pan
  • 1 electric mixer

Method
 

Preheat and bake the gingersnap crust
  1. Preheat oven to 325F. Press gingersnap crust into a 9-inch springform and bake for 10 minutes, until lightly set and fragrant.
Make and bake the pumpkin cheesecake
  1. Beat cream cheese filling smooth until no lumps remain, then pour over the crust. Bake in a water bath for 65-70 minutes until the center is just set.
  2. Cool completely. (The surface should look set while the center remains slightly soft, then cool to room temperature.)
Chill the cheesecake
  1. Refrigerate for 6 hours. Chill until fully firm to slice.
Make the pecan pie topping
  1. Melt butter and brown sugar together, then stir in heavy cream and corn syrup. Simmer for 3 minutes, until thickened and glossy.
  2. Stir in pecan halves, vanilla, and salt, then turn off heat. Cool for 15 minutes, then thicken further as it cools.
Top and serve
  1. Pour the pecan topping over the chilled cheesecake just before serving. Slice into 12 wedges and serve immediately while the topping is thick and sticky.

Notes

For clean slices, run a thin knife under hot water, wipe dry, and cut with firm downward pressure. Refrigerate covered up to 4 days; the topping will keep texture for a couple of days best. Freezing isn’t recommended because the pecan topping and sour cream cheesecake texture can change. Dietary swap: use a 1:1 gluten-free gingersnap crumb substitute for the crust.