Pumpkin Pecan Cheesecake combines two holiday classics into one rich, creamy dessert with a buttery crunch from the pecan topping. It’s simple to prepare ahead, making it a perfect choice for Thanksgiving or any fall gathering.

A slice of pumpkin cheesecake topped with caramel sauce and chopped nuts on a white plate.

A woman with medium-length dark brown hair and fair skin smiling with trees behind her.

Note from Erin

I wanted this recipe to taste like something cozy and familiar, with a creamy cheesecake texture.

It took a few rounds of testing to get there. At one point the topping turned into praline candy and was impossible to cut, and another time the cheesecake was too soft and got lost under the topping.

But it paid off, because what we landed on was exactly what I pictured from the start: a silky pumpkin cheesecake full of warm spices, topped with a gooey, pecan pie–inspired sauce.

Helpful Ingredient Tips

The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Baking ingredients labeled: eggs, flour, sour cream, sugars, butter, pecans, cream cheese, cookies, pumpkin, spices, corn syrup.

Biscoff Cookies - These cookies add a more festive spice flavor than what you get with a traditional graham cracker crust.
Pumpkin Purée - I tested versions with less, but discovered that using the full 15 ounces gave just the right flavor. Plus, it doesn't leave you with an awkward amount of pumpkin in the fridge.
Pecans - More isn't always better...I started with 2 cups, but it was way too much and made the topping difficult to slice. One cup, toasted and chopped, was perfect.
Dark Corn Syrup - This is the magical ingredient that keeps the topping glossy and gooey. I prefer dark corn syrup for a richer flavor versus light corn syrup.
Heavy Cream - Make sure it's warm before you add it to the sauce. Cold cream caused the mixture to turn cloudy in testing, but warm cream blends in smoothly and gives you a silky sauce.

Tips to Make the Best Pecan Pumpkin Cheesecake

Crushed cookie crumbs in a food processor and pressed into a pan with a measuring cup.

Bake the Crust

Start by pressing the crumbs up the sides with your fingers, then use a flat-bottomed measuring cup to gently press the crust across the bottom of the springform pan.

Four stages of mixing pumpkin cheesecake batter in a glass bowl, showing ingredients and blended mixtures.

Make the Filling

Make sure the cream cheese is completely smooth (with no little chunks) before adding the pumpkin purée and other ingredients.

Two images: cake batter in a pan with a water bath, and a baked cake cooling on a wire rack.

Bake the Cheesecake

I tested skipping the water bath and the texture wasn't as smooth. It's worth the extra step!
When the edges are slightly puffed and set, but the center still has a little wobble, turn the oven off and open the door. The cheesecake will finish setting as it cools.

A baking tray with a single layer of chopped pecans spread out evenly on it.

Toast the Nuts

Toasting adds loads of flavor! Let them cool before mixing ito the sauce.

Side-by-side pans: one with sauce and cream, the other with sauce and chopped pecans on a light surface.

Prepare the Sauce

The caramel should bubble gently and cook until the brown sugar is fully dissolved.
If it comes to a full rolling boil the sauce will become cloudy. It will taste the same, but look different.

Top Tip!

Pumpkin cheesecake is more delicate than classic, so overmixing the batter can make it puff up like a soufflé. Mix just until combined and scrape the bowl often for a silky, even bake.

Round pecan caramel cake on a white platter, with utensils, pecans, and caramel sauce beside it.

Make it Special✨

Add 1–2 teaspoons of dark rum or bourbon to the pecan sauce after removing it from heat. It deepens the flavor and gives the cheesecake a grown-up feel without making it taste boozy.

You can also dress up each slice with a swirl of whipped cream. Go classic, or try maple flavored, pumpkin spice, or bourbon whipped cream. It's a little touch that makes it feel like a special holiday dessert.

Note from Erin

Helpful Ingredient Tips