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
Preheat oven to 350°F. 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. 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. 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. 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.