A silky, rich pumpkin cheesecake with a crunchy pecan gingersnap crust, topped with caramel and whipped cream.

Scale

2 cups gingersnap cookie crumbs

1/2 cup finely chopped pecans

6 tablespoons unsalted butter, melted

2 tablespoons brown sugar

Pinch of salt

3 (8-oz) packages cream cheese, softened

1 cup granulated sugar

1 cup pumpkin purée

3 large eggs, room temperature

1/4 cup sour cream

1 tablespoon cornstarch

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon cloves

1/4 teaspoon salt

Whipped cream for topping

1/2 cup caramel sauce for drizzling

Extra pecans for garnish

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1. Mix crust ingredients and press into springform pan. Bake at 350°F for 8 minutes.

2. Beat cream cheese and sugar until smooth.

3. Add pumpkin, sour cream, spices, vanilla, and cornstarch.

4. Add eggs one at a time, mixing gently.

5. Pour filling over crust and place cheesecake in a water bath.

6. Bake at 325°F for 55–65 minutes.

7. Cool in oven for 1 hour with the door cracked.

8. Chill for at least 4 hours.

9. Top with whipped cream and caramel drizzle.

Chill overnight for best texture. Toast pecans for richer flavor. Freeze slices individually for up to 2 months.