Scale

1 ½ cups graham cracker crumbs

½ cup finely chopped pecans

¼ cup brown sugar

½ cup unsalted butter, melted

24 oz cream cheese, softened

¾ cup granulated sugar

2 tsp vanilla extract

3 large eggs

½ cup sour cream

1 cup canned pumpkin puree

½ tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

2 tbsp brown sugar

1 cup chopped pecans (toasted for extra flavor)

Whipped cream

Whole pecans for garnish

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Preheat oven to 325°F (163°C). Mix graham cracker crumbs, chopped pecans, brown sugar, and melted butter. Press into pan. Bake 10 minutes and cool.

Beat cream cheese until smooth. Add sugar and vanilla. Mix in eggs one at a time. Stir in sour cream. Spread over crust.

Mix pumpkin puree, cinnamon, nutmeg, ginger, and brown sugar. Spread over cheesecake layer.

Bake 60–70 minutes until center is set. Cool in oven 1 hour. Refrigerate at least 4 hours or overnight.

Top with whipped cream, toasted pecans, and whole pecans before serving.

Use room-temperature cream cheese for smooth filling. Toast pecans for deeper flavor. Chill overnight for best results.