Bake Pumpkin Cheesecake with Delicious Pecan Topping

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Bake Pumpkin Cheesecake with a spiced pumpkin cream cheese filling layered on a crunchy ginger cookie crust is a delightful treat for any autumn gathering. This no-bake dessert features a rich caramel pecan praline topping that makes it a festive favorite. It’s easy to make, requires no baking, and is perfect for those who want to enjoy pumpkin cheesecake without the fuss of the oven. The combination of creamy pumpkin and crunchy pecans will surely impress your guests!

Why You’ll Love This Bake Pumpkin Cheesecake with

This delicious pumpkin cheesecake is not only a feast for the eyes but also for the palate. Here are some reasons to love this recipe:

Easy pumpkin cheesecake instructions mean anyone can make it.
It features the best pumpkin cheesecake ingredients, ensuring a rich flavor.
No-bake pumpkin cheesecake option is perfect for warm weather.
It’s a gluten-free pumpkin cheesecake recipe when made with gluten-free cookies.
This dessert is vegetarian, making it suitable for various diets.
Seasonal pumpkin cheesecake variations can keep it exciting throughout fall.

Ingredients for Bake Pumpkin Cheesecake with

Gather these items:

250 g ginger cookies (e.g. ginger nuts, ginger snaps)
80 g unsalted butter
450 g full-fat cream cheese
225 g pumpkin puree (roughly ½ can)
175 g powdered icing sugar
1 tsp vanilla extract
1 ¾ tsp pumpkin pie spice (or mixed spice)
300 ml heavy cream (e.g. double cream)
100 g unsalted butter
100 g light brown soft sugar
125 ml heavy cream (e.g. double cream)
¼ tsp salt
1 tsp vanilla extract
¼ tsp ground cinnamon (optional)
150 g pecans (chopped or whole, toasted)

How to Make Bake Pumpkin Cheesecake with Step-by-Step

Step 1: Crush the ginger cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Melt the 80 g unsalted butter and mix it thoroughly with the crushed cookies until combined. Press this mixture firmly into the base of a springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
Step 2: In a large mixing bowl, beat the 450 g full-fat cream cheese until smooth and creamy. Add the 225 g pumpkin puree, 175 g powdered icing sugar, 1 tsp vanilla extract, and 1 ¾ tsp pumpkin pie spice, continuing to mix until fully incorporated. In a separate bowl, whip the 300 ml heavy cream until stiff peaks form, then gently fold the whipped cream into the pumpkin cream cheese mixture, taking care not to deflate the batter. Pour the filling over the chilled crust and smooth the top. Refrigerate the cheesecake to set for at least 4 hours or overnight.
Step 3: In a saucepan over medium heat, melt the 100 g unsalted butter. Add the 100 g light brown soft sugar and stir until the sugar dissolves and the mixture is bubbling gently. Slowly pour in the 125 ml heavy cream while continuing to stir. Add ¼ tsp salt and 1 tsp vanilla extract and bring the mixture to a boil, allowing it to thicken slightly, about 3–5 minutes. Remove from heat and stir in ground cinnamon if using. Toss the toasted pecans into the caramel mixture until well coated. Allow to cool slightly before spooning the praline over the chilled cheesecake.
Step 4: Once the cheesecake has set and the praline topping has cooled sufficiently to thicken, evenly spread or spoon the caramel pecan topping over the cheesecake surface. Return to the refrigerator for an additional 30 minutes to fully set the topping before slicing and serving chilled.

Bake Pumpkin Cheesecake with Delicious Pecan Topping - Bake Pumpkin Cheesecake with - main visual representation

Pro Tips for the Best Bake Pumpkin Cheesecake with

Keep these in mind:

Use fresh pumpkin puree for a vibrant flavor.
Ensure your cream cheese is at room temperature for a creamy texture.
Don’t skip the chilling time; it’s crucial for the cheesecake to set properly.

Best Ways to Serve Bake Pumpkin Cheesecake with

Here are some ideas:

Serve with whipped cream for added richness.
Pair with a drizzle of caramel sauce for extra sweetness.
This pumpkin cheesecake can also be enjoyed with a side of spiced apple compote.

How to Store and Reheat Bake Pumpkin Cheesecake with

To store, cover tightly with plastic wrap and refrigerate. This cheesecake can last up to 4 days in the fridge. For meal prep, slice and store individual pieces for convenience.

Frequently Asked Questions About Bake Pumpkin Cheesecake with

What’s the secret to perfect Bake Pumpkin Cheesecake with?

The key to a perfect cheesecake is ensuring all ingredients are at room temperature, especially the cream cheese. This helps create that smooth and creamy texture that everyone loves in a cheesecake.

Can I make Bake Pumpkin Cheesecake with ahead of time?

Absolutely! This cheesecake is perfect for making ahead of time. In fact, letting it chill overnight enhances the flavors and allows it to set properly.

How do I avoid common mistakes with Bake Pumpkin Cheesecake with?

To avoid common pitfalls, make sure not to overmix the filling when adding whipped cream. This can cause the cheesecake to become airy instead of dense and creamy.

Variations of Bake Pumpkin Cheesecake with You Can Try

Here are some creative twists:

For a gluten-free option, substitute ginger cookies with gluten-free ones.
Add chocolate chips for a decadent twist on the classic recipe.
Try using different nuts like walnuts instead of pecans for a different flavor.

For more delicious recipes, check out Pumpkin Patch Cookies or Cranberry Custard Pie. If you’re looking for a festive drink, try Pumpkin Spice Coffee Syrup to complement your dessert!

Enjoy your delightful Bake Pumpkin Cheesecake with!