Pumpkin Cheesecake With Caramelized Pecan Topping

slice of a creamy pumpkin cheesecake
  • 2 cups finely crushed gingersnap cookies
  • 1 (15 oz) can pumpkin puree
  • 1 (8 oz) package cream cheese, softened
  • 1 ¼ cup brown sugar, divided
  • ½ cup granulated sugar
  • 1 stick unsalted butter, divided
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ⅛ teaspoon kosher salt
  • 2 teaspoons vanilla, divided
  • 2 large eggs
  • ½ cup + 2 tablespoons heavy cream, divided
  • 1 tablespoon light corn syrup
  • 1 cup chopped pecans, lightly roasted
  1. Preheat oven to 350°F.
  2. Mix finely ground gingersnap cookies with ¼ cup brown sugar and 7 tablespoons melted butter. Pour into a 9-inch pie plate and press firmly and evenly around the bottom and sides of pie plate. Bake for 5-8 minutes. Remove from oven and set aside to cool. Leave oven set to 350°F.
  3. Beat cream cheese and ½ cup white sugar and ½ cup brown sugar until smooth. Add pumpkin puree, pumpkin pie spice, salt, and cinnamon, mix until well combined. Slowly add eggs, ½ cup heavy cream, and 1 teaspoon vanilla. Beat until smooth.
  4. Place prepared pie crust onto a baking sheet. Pour pumpkin batter into pie crust, do not overfill. Bake for 40-45 minutes then turn off oven and leave oven door slightly ajar, 10 minutes, for cheesecake to finish baking.
  5. Combine ½ cup brown sugar, 2 tablespoons heavy cream, corn syrup, and 1 tablespoon butter into a small saucepan on medium-high heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring often. Remove from heat and stir in pecans and 1 teaspoon vanilla extract. Cool 5-10 minutes before pouring caramelized pecans over pumpkin cheesecake. Refrigerate pumpkin cheesecake for 4 hours before serving.

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