Step 1

Preheat the oven to 350°F. Lightly spray a 9-inch spring-form pan with nonstick cooking spray.

Step 2

In a medium bowl, combine the crushed gingersnap cookies and butter. Stir well. Pour the mixture evenly into the bottom of the spring-form pan and press firmly to create a crust across the bottom and partially up the sides.

Step 3

In the bowl of a stand mixer (or with a bowl and hand mixer) beat the softened cream cheese until smooth. Add the sugar, and brown sugar and mix until well combined. Add the eggs and mix well. Add the pumpkin puree, vanilla, and pumpkin pie spice and mix to combine.

Step 4

Pour the batter onto the crust. Lightly tap the pan on the counter to get out any air bubbles.

Step 5

Bake for 50 to 60 minutes, or until the edges are set but the center still has a little jiggle to it. Turn off the heat, crack open the door to the oven, and allow the cheesecake to cool in the oven for about 1 hour. Remove from the oven and cool completely, then remove the outer ring of the springform. Refrigerate overnight to allow the cheesecake to firm up before serving (or at least 3 hours for those impatient folks).

Step 6

To make the topping, preheat the oven to 325°F and spread the pecans on a rimmed baking sheet. Bake them for 7 to 10 minutes or until just fragrant. In a medium saucepan, combine the butter, brown sugar, corn syrup, and heavy cream. Cook until bubbly, then stir in the toasted pecans, salt, and vanilla. Cool to room temperature and thick before pouring over the cooled cheesecake. Store tightly wrapped in the refrigerator for up to 5 days. Allow to come to room temperature for serving.