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pumpkin cheesecake
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Pumpkin Cheesecake with Candied Pecans

Adapted from Philadelphia Cheesecake's Spiced Pumpkin Cheesecake recipe


  • 24 gingersnaps
  • 1/2 stick butter melted
  • 3/4 cup pecans
  • 4 blocks cream cheese 8 oz each
  • 1 cup sugar
  • 1 can pumpkin puree 15 oz. - NOT pumpkin pie filling
  • 1 Tbs. pumpkin pie spice
  • 1 tsp. vanilla
  • 4 medium eggs
  • 1-1/2 Tbsp. honey


  • Heat oven to 325
  • Put gingersnaps and 1/4 of pecans into a food processor and pulse until mixture resembles fine crumbs. If you don't have a food processor, try a blender, or place in zip top bag and crush with a wooden spoon
  • Add melted butter to gingersnaps and pulse to combine
  • Press gingersnap mixture into the bottom of a 9-inch springform pan
  • Mix cream cheese and sugar in large mixing bowl on low speed until combined
  • Add pumpkin, pumpkin pie spice , and vanilla. Mix until combined
  • Pour mixture on top of gingersnap crust in pan
  • Bake 1 hour 20 minutes until center is almost set. Cool cheesecake on counter, then refrigerate for 4 hours
  • Cook honey and remaining pecans on stovetop on medium heat until pecans are coated and heated. Stir frequently and cook for up to 5 minutes.
  • Pour nuts out onto greased cookie sheet, separate nuts with wooden spoon. Let cool.
  • Decorate top of cheesecake with honey pecans.
  • Enjoy!