Prep the Springform Pan (important)

1. If you want to lift the cheesecake free from the pan later, line the bottom with a parchment circle that has tabs on two sides for easy removal. Cut two strips of parchment tall enough to rise about 1 inch above the rim and press them to the inside of the pan. Grease the bottom and sides with nonstick spray so the paper sticks. For the water bath, wrap the outside of the pan in heavy-duty foil to keep water out — one wide piece of foil works best.

Crust

1. Preheat oven to 325°F.
2. Mix the cookie or cracker crumbs with the light brown sugar. Stir in the melted butter until evenly moistened.
3. Press the mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan.
4. Bake for 6 minutes. Let cool in the pan while you make the pecan layer. Keep the oven on.

Pecan Pie Filling

1. In a medium saucepan combine dark brown sugar, corn syrup, melted butter, eggs, chopped pecans, and vanilla.
2. Bring to a boil, then lower heat and simmer 6–8 minutes, stirring, until the mixture thickens.
3. Remove from heat and cool to room temperature — do not pour it hot over the crust.
4. Once cooled, spread the pecan mixture evenly over the baked crust. It should be thick enough to hold the cheesecake batter above it.

Pumpkin Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth. Add both sugars and continue beating until creamy and lump-free.
2. Add the eggs, pumpkin puree, evaporated milk, cornstarch, cinnamon, and nutmeg. Mix until well combined and silky.
3. Pour the cheesecake batter gently on top of the cooled pecan layer, smoothing the top.

Bake with a Water Bath

1. Wrap the springform pan in foil (bottom and sides). Place it in a larger roasting pan with at least a 2-inch rim.
2. Carefully pour hot water into the roasting pan to come up about 2 inches on the outside of the cheesecake pan. (You can add hot water after the pan is in the oven if transferring a full roasting pan feels risky.)
3. Bake at 325°F for 1 hour. The cheesecake will be set at the edges and slightly jiggly in the center.

Sour Cream Topping & Finish

1. In a small bowl stir together the sour cream, ⅓ cup granulated sugar, and 1 teaspoon vanilla.
2. Spread this mixture over the warm cheesecake and return to the oven for an additional 10–15 minutes.
3. Turn the oven off but leave the door closed; allow the cheesecake to cool slowly in the oven for 1 hour. This gentle cool-down helps prevent cracks.
4. Transfer the cake to a cooling rack. Let it come to room temperature, then cover and refrigerate for several hours—ideally overnight—to fully set.

Remove from Pan (optional)

1. Run a knife around the inner rim to loosen any sticky edges, then release the springform side. If you lined the bottom with parchment tabs, use the tabs and a large spatula to lift the cake off the pan base and onto a serving plate—this step is optional.

Candied Pecans

1. Toast pecans in a dry skillet over medium-high heat, stirring, until fragrant. Watch closely so they don’t burn.
2. Remove from heat, then add the sugar and water, stirring to combine. Return to low heat and cook until the syrup thickens and coats the pecans and most moisture has evaporated.
3. Spread the pecans on parchment to cool and separate them while they harden.

Assemble & Decorate

1. Warm the dulce de leche in short bursts in the microwave (about 30 seconds) until spreadable. Spread a generous layer on top of the cooled cheesecake, staying just inside the edge. Scatter the cooled candied pecans on top as decoration.