Description
This Easy Pumpkin Cheesecake is a delightful no-bake dessert perfect for the fall season. Featuring a spiced pumpkin filling made creamy with whipped cream and cream cheese, it sits atop a buttery pecan graham cracker crust. The recipe includes an optional pecan graham crumble topping for added texture and flavor. With no baking required for the filling, this cheesecake is simple to prepare, chilling to set with deep, comforting autumn flavors.
Ingredients
Scale
For the Crust
- 1/2 cup chopped pecans
- 12 sheets graham crackers (about 1 and 1/2 cups crushed)
- 1/3 cup dark brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter, melted (1 stick)
For the Cheesecake Filling
- 1 1/4 cups heavy cream
- 1/4 cup powdered sugar
- 2 (8-oz) packages cream cheese, softened
- 1 1/4 cups dark brown sugar
- 2 teaspoons vanilla extract
- 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-oz) can pumpkin puree
For the Pecan Graham Crumble Topping (Optional)
- 6 sheets graham crackers
- 1/4 cup butter (half stick), melted
- 3/4 cup chopped pecans
- 2 tablespoons dark brown sugar
For Decoration
- Whipped cream (store bought or homemade, to decorate)
- Caramel sauce (optional)
Instructions
- Make the crust: Decide if you want a no-bake chilled crust or a baked crust for extra crispiness. For the no-bake crust, toast 1/2 cup chopped pecans in a small saucepan over medium heat for 3-5 minutes until fragrant, stirring often. Let cool.
- Prepare crust crumbs: Place toasted pecans and 12 graham cracker sheets into a food processor; pulse until finely crushed. Alternatively, crush with a rolling pin in a ziplock bag.
- Mix crust ingredients: Transfer crumbs to a bowl and add 1/3 cup brown sugar, 1/4 teaspoon salt, and 1/2 cup melted butter. Stir until mixture resembles wet sand and is moistened.
- Form crust: Press crust mixture firmly into bottom and 2 inches up the sides of a 9 or 10-inch springform pan, using a measuring cup for tight packing. The firmer, the better to prevent crumbling.
- Chill crust: Refrigerate crust for at least 20 minutes before filling to set.
- Prepare whipped cream: In a large bowl or stand mixer, beat 1 1/4 cups heavy cream with 1/4 cup powdered sugar on high speed for about 2 minutes until stiff peaks form. Scrape sides as needed. Chill whipped cream in the fridge.
- Beat cream cheese: Using the same or a new bowl, beat 2 packages softened cream cheese on medium speed for about 2 minutes until completely smooth and lump-free.
- Add sugars and spices: Beat in 1 1/4 cups dark brown sugar, 2 teaspoons vanilla, 1 1/2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon cardamom, and 1/2 teaspoon salt until smooth, scraping bowl as needed.
- Mix in pumpkin puree: Add the entire 15-ounce can of pumpkin puree and beat on low speed until fully incorporated.
- Fold in whipped cream: Gently fold the chilled whipped cream into the pumpkin mixture with a rubber spatula to keep it light and fluffy, mixing only until combined.
- Fill the crust: Scrape the filling into the chilled crust and smooth the top with an offset spatula. If using a 9-inch pan, there may be leftover filling to enjoy!
- Chill cheesecake: Cover the cheesecake tightly with plastic wrap and refrigerate for at least 3 hours, ideally 8-12 hours, to allow it to set and flavors to deepen.
- Make pecan graham crumble (optional): Preheat oven to 350°F. Place 6 graham crackers in a ziplock bag and crush with a rolling pin, leaving some chunks.
- Combine crumble ingredients: Melt 1/4 cup butter in a bowl, add crushed graham crackers, 3/4 cup chopped pecans, and 2 tablespoons brown sugar. Mix thoroughly.
- Bake crumble: Spread mixture on a baking sheet and bake for 9-12 minutes, stirring every 3 minutes, until lightly browned and fragrant. Cool completely.
- Decorate cheesecake: Pipe or spread whipped cream around edges. Optionally mound pecan crumble in center if consuming immediately, otherwise garnish individual slices to avoid sogginess.
- Slice and serve: Use a sharp knife, wiping between cuts, to slice cheesecake. Serve garnished with whipped cream, pecan crumble, and a drizzle of caramel sauce if desired.
- Store leftovers: Keep cheesecake refrigerated for 3-4 days. Do not freeze no-bake cheesecake as it alters texture.
Notes
- You can choose a baked crust for a crispier texture by baking the crust at 350°F for 8-10 minutes before filling.
- Make your own whipped cream by whipping 1 1/4 cups heavy cream with 1/4 cup powdered sugar until stiff peaks form.
- The pecan graham crumble topping is optional but adds a delightful crunch and flavor contrast; skipping it keeps it a true no-bake cheesecake.
- Leftover filling can be enjoyed as a creamy snack since it tastes delicious.
- Do not freeze this no-bake cheesecake since freezing changes its texture significantly and negatively affects quality.
- Use a sharp knife dipped in hot water and wiped dry for cleaner slices.
