Prepare the Crust:

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.

Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated.

Press into Pan: Press the crumb mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and let it cool while you prepare the filling.

Prepare the Pumpkin Cheesecake Filling:

Mix the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and mix until well combined.

Add Pumpkin and Spices: Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat until the mixture is smooth and creamy.

Pour Filling: Pour the pumpkin cheesecake filling over the cooled crust, smoothing the top with a spatula.

Bake: Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.

Prepare the Pecan Topping:

Make the Topping: In a saucepan over medium heat, combine the chopped pecans, brown sugar, corn syrup, butter, vanilla extract, and a pinch of salt. Stir until the mixture is bubbling and the sugar has dissolved, about 3-5 minutes.

Top the Cheesecake: Pour the pecan mixture over the cooled pumpkin cheesecake, spreading it evenly.

Chill: Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight to set.

Serve:

Garnish: Before serving, you can garnish with whipped cream or additional pecans if desired.