This no bake pumpkin pecan cheesecake is a truly stunning fall dessert! It's made with flavorful pumpkin puree, tangy cream cheese, cozy autumn spices, and a classic graham cracker crust, and you don't even need to turn the oven on to make it!
If you’re wanting to hold on to the last little bit of fall even through the wintertime, this cozy pumpkin pecan cheesecake is just the recipe for you. Made with flavorful pumpkin puree, warm autumn spices like cinnamon and nutmeg, and a gorgeous chocolate and caramel drizzle on top, this cheesecake is a true showstopper (and crowd pleaser). It’s a no-bake, no-fuss recipe that's perfect for Thanksgiving dessert!
Here are some more autumn dessert recipes you'll love: One Bowl Chocolate Banana Brownies, Small Batch Red Velvet Cupcakes with Cream Cheese Frosting, and Homemade Apple Pie Filling.
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Ingredients & Equipment
You’ll need the following ingredients and equipment to make this no bake pumpkin pecan cheesecake:
- Pie pan
- Springform pan (optional)
- Graham crackers
- Brown sugar
- Butter
- Cream cheese
- Heavy cream
- Pumpkin purée
- Powdered sugar
- Vanilla extract
- Ground cinnamon
- Nutmeg
- Salt
- Caramel sauce
- Chocolate sauce or chocolate chips
- Pecan halves
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Top with whipped cream. A dollop of whipped cream goes a long way - you could even leave off the chocolate and caramel and just use whipped cream if you want a sleeker look!
- Add pecans in the batter. If you want an even nuttier flavor to this cheesecake, use a food processor to finely grind some toasted pecans and fold them into the batter before letting it set in the pan.
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe - it will help save you time and keep you organized.
- Use the right pan. Since this is a no-bake cheesecake, it sets best using a standard pie pan rather than a springform pan; with that in mind, you can still use a springform pan as I did here, but you’ll want to line the bottom with parchment paper and use cheesecake wraps for the sides.
More Thanksgiving recipes:
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No Bake Pumpkin Pecan Cheesecake
Ingredients
For the crust:
- 1 ½ cups crushed graham crackers
- ¼ cup brown sugar
- 5 tablespoon melted butter
- pinch of salt
For the cheesecake filling:
- 20 oz cream cheese softened
- 1 cup heavy cream whipped
- 15 oz pumpkin pureé 1 can
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
For the topping:
- 2 tablespoon caramel sauce
- 2 tablespoon chocolate sauce or melted chocolate chips
- ¼ cup pecan halves toasted if desired
Instructions
For the crust:
- Mix graham crackers, melted butter, sugar and salt together until a rough crust forms. press into the bottom of a prepared pan (pie pan or springform) and place in fridge to set.
For the cheesecake:
- In the bowl of a standard mixer with a whisk attachment, whip your cream until stiff peaks form. Transfer to a small bowl and set in fridge until needed.
- In a standard mixer with a paddle attachment, whip the cream cheese until soft and fluffy. Add in the pumpkin puree until combined, then do the same with your powdered sugar.
- Mix in your spices, then fold in the whipped cream by hand until just combined and smooth.
- Spread cheesecake filling into your prepared pan and place in the fridge for at least 4 hours to set.
For topping:
- When you’re ready to serve, drizzle caramel and chocolate sauces over your cheesecake and sprinkle chopped pecans on top. Then cut and serve!
Notes
- If you melt chocolate chips to drizzle over your cheesecake, the chocolate will harden. If you want a liquid consistency, use chocolate sauce!
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