This isn’t some basic pumpkin cheesecake with some pumpkin pie spice thrown in. I swapped the basic graham cracker crust for one made with gingersnap cookies. And then I topped that cheesecake with a caramel pecan topping reminiscent of the rich, gooey filling in pecan pie.

This creamy, decadent pumpkin cheesecake is filled with tons of pumpkin and spice flavors. (Stacey Little / Southern Bite)

Easy Pumpkin Cheesecake with Pecan Pie Topping

Click here for the original recipe.

Prep time: 25 minutes

Cook time: 1 hour

Serves: 10

Ingredients

For the crust:

• 2 cups crushed gingersnap cookies
• 6 tablespoons unsalted butter, melted

For the cheesecake:

• 4 (8-ounce) blocks cream cheese, room temperature
• ½ cup sugar
• ½ cup firmly packed light brown sugar
• 4 large eggs, room temperature
• 1 (15-ounce) can plain pumpkin puree (not pumpkin pie filling)
• 2 teaspoons vanilla extract
• 1 tablespoon pumpkin pie spice

For the topping:

• 2 cups coarsely chopped pecans
• 4 tablespoons unsalted butter
• ½ cup firmly packed light brown sugar
• 2 tablespoons corn syrup (light or dark)
• 1/3 cup heavy cream
• 1 pinch salt
• 1 teaspoon vanilla extract
  

  Allow to come to room temperature for serving. (Stacey Little / Southern Bite)

 Instructions

• Preheat the oven to 350 degrees.
• Lightly spray a 9-inch spring-form pan with nonstick cooking spray.
• In a medium bowl, combine the crushed gingersnap cookies and butter. Stir well.
• Pour the mixture evenly into the bottom of the spring-form pan and press firmly to create a crust across the bottom and partially up the sides.
• In the bowl of a stand mixer (or with a bowl and hand mixer), beat the softened cream cheese until smooth.
• Add the sugar and brown sugar and mix until well-combined.
• Add the eggs and mix well.
• Add the pumpkin puree, vanilla and pumpkin pie spice and mix to combine.
• Pour the batter onto the crust. Lightly tap the pan on the counter to get out any air bubbles.
• Bake for 50 to 60 minutes, or until the edges are set but the center still has a little jiggle to it.
• Turn off the heat, crack open the door to the oven, and allow the cheesecake to cool in the oven for about 1 hour.
• Remove from the oven and cool completely, then remove the outer ring of the springform.
• Refrigerate overnight to allow the cheesecake to firm up before serving (or at least 3 hours for those impatient folks).
• To make the topping, preheat the oven to 325 degrees and spread the pecans on a rimmed baking sheet.
• Bake them for 7 to 10 minutes or until just fragrant.
• In a medium saucepan, combine the butter, brown sugar, corn syrup and heavy cream.
• Cook until bubbly, then stir in the toasted pecans, salt and vanilla.
• Cool to room temperature and thick before pouring over the cooled cheesecake.
• Store tightly wrapped in the refrigerator for up to 5 days.
• Allow to come to room temperature for serving.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”