Dessertscookfastrecipes
No Bake Pumpkin Cheesecake
This No Bake Pumpkin Cheesecake is a creamy, decadent dessert that is surprisingly simple to make. It features a crunchy graham cracker and toasted pecan crust, topped with a light and airy pumpkin puree filling, spiced with cinnamon, ginger, nutmeg, and cardamom. Perfect for a showstopping fall treat without turning on your oven.
👥 14 Servings⏱️ Prep & Cook: 8h 35m⏳ Prep: 35 min👤 John Miller📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- food processor
- bowl
- pan
- measuring cup
- spatula
- oven
- baking sheet
- knife
📝 Preparation Steps
1
Toast pecans in a small saucepan over medium heat for about three to five minutes until they smell nutty and fragrant, stirring often to prevent burning. Let cool.
2
Once cooled, add the toasted pecans and graham crackers to a food processor and pulse until they are finely crushed. If you don't have a food processor, place them in a zip-top bag and crush with a rolling pin.
3
Transfer the crumbs to a medium bowl. Add the dark brown sugar, salt, and melted butter. Stir until the mixture feels like wet sand.
⅓ cup dark brown sugar¼ cups dark brown sugar1dark brown sugar (for optional crumble)2 tablespoons
4
Firmly press this mixture into the bottom and up the sides (at least two inches) of a 9 or 10-inch springform pan. Use the bottom of a measuring cup or glass to pack it down very tightly into the corners. Chill the crust for at least twenty minutes.
5
While the crust is chilling, prepare the cheesecake filling. In a large bowl or stand mixer, combine the heavy cream and powdered sugar. Beat on high speed for about two minutes until stiff peaks form. Scrape the whipped cream into a separate bowl and refrigerate.
Whipped cream, for decorating (garnish)
6
Using the same mixer bowl (no need to wash), add the softened cream cheese. Beat on medium speed for a couple of minutes until it's completely smooth. Scrape the sides and bottom of the bowl to ensure there are no lumps.
7
Add the dark brown sugar, vanilla, cinnamon, ginger, nutmeg, cloves, cardamom, and salt. Beat for another minute, scraping the bowl again until everything is mixed in smoothly.
⅓ cup dark brown sugar¼ cups dark brown sugar1dark brown sugar (for optional crumble)2 tablespoonsvanilla2 teaspoons
8
Add the 15-ounce can of pumpkin puree. Beat on low speed just until the pumpkin is incorporated, being careful not to overmix.
9
Put away your mixer. Gently fold the chilled whipped cream into the pumpkin mixture using a large spatula. Mix only until everything is just combined and you see no more white streaks.
Whipped cream, for decorating (garnish)
10
Carefully scrape the filling into your prepared crust. Smooth the top with an offset spatula to make it nice and even.
11
Cover the cheesecake tightly with plastic wrap and chill it in the fridge for at least three hours, but longer is better. For the best set and flavor, chill for eight to twelve hours, or even up to two days.
12
If making the optional crumble: Preheat your oven to 350 degrees Fahrenheit (175°C).
13
Break up six graham cracker sheets into a zip-top bag. You want a mix of smaller crumbs and larger chunks, about the size of a quarter.
14
In a medium bowl, melt the butter. Add the crumbled graham crackers, chopped pecans, and dark brown sugar. Mix it all together so everything is coated in butter.
⅓ cup dark brown sugar¼ cups dark brown sugar1dark brown sugar (for optional crumble)2 tablespoons
15
Spread this mixture onto a baking sheet. Bake for nine to twelve minutes, stirring every three minutes to prevent burning. When lightly browned and fragrant, remove and let cool completely.
16
Once your cheesecake is fully chilled, it's time to decorate! You can pipe some extra whipped cream around the edges for a pretty look (a star tip works great).
Whipped cream, for decorating (garnish)
17
If you plan to serve the entire cheesecake at once, you can pile the pecan graham crumble in the center. If not, it's best to add the crumble to individual slices right before serving to keep it crunchy.
18
To serve, use a sharp knife, wiping it clean between each cut for neat slices. Garnish each piece with whipped cream, a generous sprinkle of the crumble, and a drizzle of caramel sauce if you're feeling extra indulgent.
Whipped cream, for decorating (garnish)Caramel sauce, optional (garnish)
Nutrition Facts
calories
400 calories
fat Content
30g fat
serving Size
1 slice
fiber Content
2g fiber
sugar Content
35g sugar
sodium Content
250mg sodium
protein Content
6g protein
carbohydrate Content
45g carbs
saturated Fat Content
18g saturated fat
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