Have you ever wanted a show stopping dessert for a holiday gathering but just ran out of oven space? Or maybe you just crave that rich, spiced flavor of pumpkin any time of year without a lot of fuss. I have been there so many times. That’s exactly why this No Bake Pumpkin Cheesecake recipe is such a wonderful thing to have in your back pocket.
It’s all about creamy, dreamy pumpkin filling, full of cozy spices, all sitting on a buttery graham cracker and pecan crust. You get all the flavor of a traditional pumpkin cheesecake without any of the baking stress. Seriously, it’s one of the best No Bake Pumpkin Desserts you will ever make.
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Why You’ll Love This Recipe
First off, the simplicity is a huge win. Since it’s a no bake recipe, you don’t have to worry about water baths or cracks forming on top of your cheesecake. It’s practically foolproof, which makes it great for beginners.
The texture is just incredible. It’s so light and fluffy, almost like a mousse, thanks to the freshly whipped cream folded into the filling. It’s a completely different experience from a dense, baked cheesecake, but just as satisfying.
It’s also a fantastic make ahead dessert. You can prepare it a day or two in advance, and it just sits in the fridge, getting even more flavorful. This frees you up to focus on other things, especially during busy holiday seasons.
And let’s talk about that crust! The addition of toasted pecans gives it a nutty depth that pairs beautifully with the pumpkin and spices. It’s a simple touch that makes a big difference.
Ingredients
For The Crust
- 1/2 cup chopped pecans
- 12 sheets graham crackers, which is about 1 and 1/2 cups crushed
- 1/3 cup dark brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter, melted
For The Cheesecake Filling
- 1 & 1/4 cups heavy cream
- 1/4 cup powdered sugar
- 2 (8 ounce) packages cream cheese, softened
- 1 & 1/4 cups dark brown sugar
- 2 teaspoons vanilla
- 1 & 1/2 teaspoons cinnamon
- 1 teaspoon powdered ginger
- 1/2 teaspoon powdered nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon cardamom
- 1/2 teaspoon salt
- 1 (15 ounce) can pumpkin puree
For The Pecan Graham Crumble (Optional)
- 6 sheets graham crackers
- 1/4 cup butter
- 3/4 cup chopped pecans
- 2 tablespoons dark brown sugar
To Garnish
- More whipped cream, to decorate the top
- Caramel sauce, optional
Step By Step Instructions
Step 1: Make The Crust
First, you have a choice to make. You can keep this a true No Bake Pumpkin Cheesecake by just chilling the crust. Or, you can bake it for a crispier, tastier result. The choice is yours!
For the chilled crust, start by toasting 1/2 cup of chopped pecans in a small saucepan over medium heat. This should take about 3 to 5 minutes. Stir them often until they smell wonderfully fragrant. Then, let them cool down.
Add the toasted pecans and 12 sheets of graham crackers to a food processor. Pulse until they are finely crushed. If you don’t have a food processor, no worries. Just put them in a sealed plastic bag and use a rolling pin to crush them up.
Transfer the crushed mixture to a medium bowl. Add 1/3 cup of brown sugar, 1/4 teaspoon of salt, and 1/2 cup of melted butter. Stir everything together until it’s all moistened. The texture should resemble wet sand.
Now, press this mixture very firmly into the bottom and up the sides of a 9 or 10 inch springform pan. You want it to go at least 2 inches up the sides. I like to use the bottom of a flat measuring cup to really press it into the corners. The firmer you press, the better your crust will hold together when you slice it.
Pop the crust into the fridge or freezer to chill for at least 20 minutes before you add that glorious filling.
Step 2: Make The Whipped Cream
In a large bowl or the bowl of a stand mixer, combine 1 and 1/4 cups of heavy cream with 1/4 cup of powdered sugar. Beat it on high speed for about 2 minutes. Keep a close eye on it because you don’t want to accidentally make butter! You’re looking for stiff peaks. Scrape the sides of the bowl as you go.
Once you have beautiful stiff peaks, place the whipped cream in the fridge to keep it cold. If you used a stand mixer, just scrape the cream into a separate bowl for chilling. You can use the same mixer bowl for the next part without cleaning it.
Step 3: Mix The Cheesecake Filling
Add the 2 packages of softened cream cheese to your mixing bowl. Beat on medium speed for about 2 minutes, stopping to scrape the sides and bottom. You want to make sure there are absolutely no lumps. Keep beating until it’s completely smooth.
Next, add 1 and 1/4 cups of dark brown sugar, 2 teaspoons of vanilla, and all those lovely spices: cinnamon, ginger, nutmeg, cloves, and cardamom. Also add 1/2 teaspoon of salt. Beat this for another minute, scraping the bowl to make sure it’s all combined and smooth.
Now it’s time for the star of the show. Add the 15 ounce can of pumpkin puree. Mix this on low speed just until the pumpkin is incorporated. Don’t forget to scrape the sides again.
Step 4: Fold And Fill
Put away your electric mixer for this part. Grab a large rubber spatula. Gently fold the chilled whipped cream into the pumpkin mixture. Be careful not to overmix, as you want to keep all that air you whipped in. Just fold until everything is combined and the filling is light and fluffy.
Scrape the filling into your prepared crust. If you are using a 9 inch pan, you might have a little extra. Don’t overfill it! Smooth the top with an offset spatula. That extra filling? It’s your reward for all your hard work. Grab a spoon and enjoy!
Step 5: Chill The Cheesecake
Cover the cheesecake tightly with plastic wrap. Place it in the fridge to chill for at least 3 hours, but longer is even better. I recommend chilling it for 8 to 12 hours, or even overnight. This gives the pumpkin cheesecake plenty of time to set up and for the flavors to deepen.
Step 6: Prepare The Topping
This Pecan Graham Crumble is optional, but honestly, it’s too good to skip. Preheat your oven to 350 degrees F. Place 6 graham cracker sheets in a plastic bag and use a rolling pin to break them up into chunks of various sizes.
In a medium bowl, melt 1/4 cup of butter. Add the crumbled crackers, 3/4 cup of chopped pecans, and 2 tablespoons of brown sugar. Mix it all together so the butter is evenly distributed.
Spread this mixture onto a baking sheet. Bake for 9 to 12 minutes, stirring every 3 minutes or so. When it’s lightly browned and smells amazing, take it out and let it cool completely. This adds a fantastic crunch to your Pumpkin Pecan Cheesecake.
Step 7: Decorate And Serve
Now for the fun part! You can decorate the edges of the cheesecake with more whipped cream. I like to use a piping bag with a star tip for a pretty look. If you plan to serve the whole cheesecake at once, you can pile that delicious Pecan Graham Crumble in the center. Just know that the crumble will get soft after a while.
If you’re not serving it all right away, it’s better to add the crumble to individual slices. Use a sharp knife to slice, wiping it clean between cuts for neat pieces. Garnish each slice with whipped cream, a generous spoonful of crumble, and a drizzle of caramel sauce. Then, enjoy every bite!
How To Store Leftovers
Storing your leftover No Bake Pumpkin Cheesecake is simple. Just cover it tightly and keep it in the fridge. It will stay fresh and delicious for about 3 to 4 days. The flavors actually get even better the next day!
One important note: do not freeze this cheesecake. The texture of no bake cheesecakes changes significantly after freezing, and not in a good way. This dessert is best enjoyed fresh from the refrigerator.
Tips
For the best flavor, be sure to use pure pumpkin puree, not pumpkin pie filling. Pie filling comes prespiced and sweetened, which will throw off the balance of our recipe.
Make sure your cream cheese is truly at room temperature. Softened cream cheese is key to a smooth, lump free filling. If it’s too cold, it won’t blend properly.
Don’t rush the chilling time. The cheesecake needs several hours to set properly. Chilling it overnight is the best way to ensure it’s firm enough to slice cleanly.
When folding in the whipped cream, use a gentle hand. The goal is to keep the filling light and airy. Overmixing will deflate the cream and make the filling dense.
Conclusion
And there you have it! A stunning and delicious No Bake Pumpkin Cheesecake that is sure to be a hit. It’s the ideal dessert for when you want something special without a ton of effort. The creamy filling, warm spices, and crunchy topping create a wonderful combination of flavors and textures.
This recipe proves that amazing No Bake Pumpkin Desserts are totally achievable at home. Whether you’re making it for a holiday, a party, or just a Tuesday treat, it’s a recipe you’ll come back to again and again. I hope you love it as much as I do!
FAQ
Can I Make This A Gluten Free Pumpkin Cheesecake?
Yes, absolutely! To make a Gluten Free Pumpkin Cheesecake, simply swap the graham crackers in the crust and crumble for your favorite gluten free variety. The rest of the ingredients are naturally gluten free.
Do I Have To Chill The Crust?
Yes, chilling the crust is a very important step. It helps the melted butter solidify, which firms up the crust and helps it hold its shape when you add the filling and slice the cheesecake.
Why Is My Cheesecake Filling Not Firm?
There are two common reasons for this. First, it might just need more time to chill. Be sure to let it set in the fridge for at least 3 hours, but overnight is best. Second, your whipped cream might not have been beaten to stiff peaks, which gives the filling structure.
Can I Use A Different Type Of Pan?
A springform pan is highly recommended because the removable sides make it very easy to serve the cheesecake without damaging it. If you don’t have one, you could use a deep dish pie plate, but it will be a bit trickier to get clean slices out.
No Bake Pumpkin Cheesecake
Enjoy creamy, dreamy pumpkin filling, full of cozy spices, all sitting on a buttery graham cracker and pecan crust. Get all the flavor of a traditional pumpkin cheesecake without any of the baking stress. This recipe is a wonderful thing to have.
Requirements
Ingredients
Instructions
- For the chilled crust, toast 1/2 cup of chopped pecans in a small saucepan over medium heat for about 3 to 5 minutes, stirring until fragrant. Let them cool.
- Add the toasted pecans and 12 sheets of graham crackers to a food processor and pulse until finely crushed. Alternatively, crush them in a sealed plastic bag with a rolling pin.
- Transfer the crushed mixture to a medium bowl. Add 1/3 cup of brown sugar, 1/4 teaspoon of salt, and 1/2 cup of melted butter. Stir until moistened (resembles wet sand).
- Press the mixture very firmly into the bottom and at least 2 inches up the sides of a 9 or 10 inch springform pan. Use the bottom of a flat measuring cup for firm pressing.
- Chill the crust in the fridge or freezer for at least 20 minutes before adding the filling.
- In a large bowl or the bowl of a stand mixer, combine 1 and 1/4 cups of heavy cream with 1/4 cup of powdered sugar. Beat on high speed for about 2 minutes until stiff peaks form. Scrape the sides of the bowl.
- Place the whipped cream in the fridge to keep it cold. The same mixer bowl can be used for the next step without cleaning.
- Add the 2 packages of softened cream cheese to the mixing bowl. Beat on medium speed for about 2 minutes, stopping to scrape the sides and bottom, until completely smooth and lump-free.
- Next, add 1 and 1/4 cups of dark brown sugar, 2 teaspoons of vanilla, cinnamon, ginger, nutmeg, cloves, cardamom, and 1/2 teaspoon of salt. Beat for another minute, scraping the bowl until combined and smooth.
- Add the 15 ounce can of pumpkin puree. Mix on low speed just until the pumpkin is incorporated, scraping the sides again.
- Using a large rubber spatula, gently fold the chilled whipped cream into the pumpkin mixture until combined and the filling is light and fluffy. Be careful not to overmix.
- Scrape the filling into your prepared crust. Smooth the top with an offset spatula. Do not overfill a 9-inch pan; any extra filling can be enjoyed separately.
- Cover the cheesecake tightly with plastic wrap. Place it in the fridge to chill for at least 3 hours, but 8 to 12 hours or overnight is recommended for best setting and flavor.
- Preheat oven to 350 degrees F. Place 6 graham cracker sheets in a plastic bag and crush with a rolling pin into various sized chunks.
- In a medium bowl, melt 1/4 cup of butter. Add the crumbled crackers, 3/4 cup of chopped pecans, and 2 tablespoons of brown sugar. Mix until butter is evenly distributed.
- Spread onto a baking sheet. Bake for 9 to 12 minutes, stirring every 3 minutes, until lightly browned and fragrant. Let cool completely.
- Decorate the cheesecake edges with more whipped cream, using a piping bag with a star tip if desired. Pile the cooled Pecan Graham Crumble in the center if serving the whole cheesecake at once.
- If serving individual slices, add the crumble to each slice just before serving to maintain crunch. Slice with a sharp knife, wiping clean between cuts. Garnish each slice with whipped cream, crumble, and optional caramel sauce.
Notes
For the best flavor, use pure pumpkin puree, not pumpkin pie filling, to ensure proper spice and sweetness balance.
Ensure cream cheese is truly at room temperature for a smooth, lump-free filling. Cold cream cheese will not blend properly.
Don’t rush the chilling time. The cheesecake needs several hours to set properly; chilling overnight ensures a firm, clean slice.
When folding in the whipped cream, use a gentle hand to keep the filling light and airy. Overmixing will deflate the cream and make the filling dense.
Nutrition
Calories
Sugar
Fat
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