No Bake Pumpkin Pecan Cheesecake
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!
Servings: 12 slices
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!