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Pecan Pie Pumpkin Cheesecake

Pecan pie pumpkin cheesecake with a gingersnap crust and creamy pumpkin filling baked in a water bath, then topped with sticky pecan pie sauce. Each slice shows a thick pecan topping cascading over the spiced pumpkin cheesecake.
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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: 565
Ingredients Equipment Method Notes

Ingredients
  

gingersnap crust
  • 2 cup gingersnap crumbs
  • 0.3333333 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
  • 0.3333333 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

Method
 

Bake the gingersnap crust
  1. Preheat oven to 325F, then press gingersnap crumbs mixed with sugar and melted butter into a 9-inch springform pan and bake for 10 minutes.
  2. Remove from oven and let the crust cool while you prepare the filling.
Bake the pumpkin cheesecake in a water bath
  1. Beat the cream cheese and sugar until smooth, then mix in eggs, pumpkin, sour cream, pumpkin pie spice, cinnamon, and vanilla.
  2. Pour the cheesecake batter over the cooled crust.
  3. Place the springform pan into a water bath and bake at 325F for 65-70 minutes until the center is just set.
  4. Cool the cheesecake completely before chilling.
Chill
  1. Refrigerate the cheesecake for 6 hours.
Make the pecan pie topping
  1. Melt butter and brown sugar together, then stir in heavy cream and corn syrup.
  2. Simmer the mixture for 3 minutes, stirring to combine.
  3. Stir in pecan halves, vanilla, and salt, then cool for 15 minutes.
Serve
  1. Pour the pecan topping over the chilled cheesecake right before serving.

Notes

For the smoothest slices, beat the cream cheese until no lumps remain before adding eggs, and keep the water bath at a gentle simmer so the top doesn’t crack. Refrigerate covered up to 4 days; freeze the plain cheesecake (without topping) up to 2 months and add the pecan topping after thawing. For a lighter option, use low-fat cream cheese and sour cream (texture may be slightly softer).