Description
This No-Bake Pumpkin Pecan Cheesecake features a spiced pumpkin cream cheese filling layered on a crunchy ginger cookie crust, topped with a rich caramel pecan praline.
Ingredients
Scale
- 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)
Instructions
- 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.
- In a large mixing bowl, beat the full-fat cream cheese until smooth and creamy. Add the pumpkin puree, powdered icing sugar, vanilla extract, and 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.
- 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 salt and 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.
- 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.
Notes
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 472
- Sugar: 24 g
- Sodium: 300 mg
- Fat: 37 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg