A no-bake pumpkin pecan cheesecake is the perfect homemade fall dessert. Pumpkin spice meets pecan pie in a creamy cheesecake for the best holiday dessert idea!
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✏️ Why you'll love this recipe
This soft no-bake cheesecake has a creamy, almost mousse-like, texture. The warming pumpkin spice goes so well with the crumbly ginger base and tangy cream cheese. The caramel pecan topping adds a delicious sweetness with perfectly crunchy nuts. It’s the ultimate Fall dessert!
This pumpkin pecan cheesecake is a no-bake recipe perfect for the holidays like Thanksgiving. Save on oven space for the holidays with this make-ahead Autumn dessert.
One of my favourite no-bake pumpkin recipes, this creamy pumpkin spice cheesecake is made using canned pumpkin puree and is topped with a pecan pie filling for the ultimate Fall dessert idea.
It's similar to the Cheesecake Factory pumpkin pecan cheesecake too!
🥘 Ingredients
This pumpkin pecan cheesecake recipe calls for the following ingredients:
Ginger base:
- Ginger cookies: e.g. ginger nuts, ginger snaps, gingerbread.
- Unsalted butter
Pumpkin spice filling:
- Full-fat cream cheese: room temp. for ease of mixing. Not the spreadable variety.
- Pumpkin puree
- Powdered icing sugar: sieved for a smooth filling.
- Vanilla extract: use paste or extract over essence for best flavour.
- Pumpkin pie spice / mixed spice: see subs below for a homemade mix.
- Heavy cream: e.g. double cream. Use cold for ease of whipping.
Pecan topping:
- Unsalted butter
- Light brown soft sugar
- Heavy cream: e.g. double cream
- Salt
- Vanilla extract
- Ground cinnamon (optional)
- Pecans: chopped or whole. Toasted for crunch and flavour.
See the recipe card for quantities.
Top tip: For accuracy, it’s best to weigh your ingredients rather than using cups.
♻️ Substitutions / Variations
Ingredient substitutions
For the cheesecake base, I love using ginger biscuits, but you can instead swap this for another cookie such as digestive biscuits or graham crackers if you’re not a fan of ginger.
I like to use light brown soft sugar in this recipe to add that caramel-like sweetness to the pecan topping. However, you can give it a darker molasses flavour by swapping it for dark brown soft sugar instead.
You can use either pumpkin spice mix or mixed spice for the cheesecake filling. If you don’t have these spice mixes available, you can make your own by mixing the following ingredients:
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
I like to add ¼ teaspoon ground cinnamon to my pecan praline topping, but you can leave it out or swap it for more mixed spice / pumpkin pie spice.
This recipe can use either halves or chopped unsalted pecans for the pecan praline topping. I usually buy mine whole and raw, then chop them and toast them myself.
Equipment alternatives
You can swap the 9-inch springform pan for either an 8-inch or 10-inch tin instead. Note this will thicken or thin your pumpkin cheesecake layers, but it still comes out great!
If you don’t have a springform tin, you can use a loose bottom cake tin. Alternatively, you can use a regular cake tin and line it with greaseproof paper fully so there is an overhang at least on two sides so you can lift the cheesecake out gripping these pieces.
Alternatively, you can instead make pumpkin pecan cheesecake bars using a lined 9-inch or 10-inch square baking pan.
Crush your ginger cookies using a food processor or blender. If you don't have one, add your cookies to a plastic food bag and bash it with a rolling pin until you get fine crumbs.
Flavour options
Level up your pecan topping with 2-3 tablespoon bourbon whiskey to your finished topping before allowing it cool. This boozy version is the perfect dessert for your next special occasion!
Or for a sweet twist, stir in 2 tablespoon maple syrup to your finished pecan topping before allowing it to cool.
For a stronger pecan flavour, add 1-2 tablespoon toasted pecans to the food processor along with the ginger cookies to get whizzed up into the base layer. The perfect ginger pecan crust!
📖 Method
Ginger base
Step 1 - Place the ginger cookies into a food processor or blender and whizz until you get fine crumbs.
Step 2 - In a medium heatproof bowl, melt the butter in a microwave. Stir the crushed biscuits into the melted butter until combined.
Steps 3 - 4 - Press the biscuit mix into a lined tin (see tips), using the back of a spoon or measuring cup to help firmly press down. Put this in the freezer while making the cheesecake filling.
Pumpkin spice filling
Optional steps A - B - If you only have soft spreadable cream cheese (e.g. in the UK), you can squeeze the liquid from 500g cream cheese (instead of using 400g) using a muslin cloth for a firmer cheesecake. This step is optional but can give your cheesecake a nicer texture.
Step 1 - In a large bowl, beat the cream cheese until smooth and fluffy, then sieve in the icing sugar.
Step 2 - Add the pumpkin puree, vanilla and pumpkin pie spice, stirring until combined then refrigerate.
Steps 3 - 4 - Whip the cream for several minutes, using an electric mixer in a medium bowl or stand mixer, until it forms stiff peaks.
Steps 5 - 6 - Gently fold the whipped cream into the cream cheese mix until smooth, being careful not to overmix.
Steps 7 - 8 - Spread the filling evenly over the biscuit base, then cover the tin with cling film and refrigerate for at least 4hrs or overnight until set. While the cheesecake chills, make the pecan topping.
Pecan topping
Steps 1 - 2 - In a small saucepan on a low-medium heat, stir the butter and sugar continuously until the sugar has completely dissolved and bubbled for 5mins.
Step 3 - Whisk in the cream until lightly bubbling, then add the salt, vanilla, cinnamon and toasted pecans*, stirring until the pecans are fully coated.
Step 4 - Remove from the heat, and allow to cool to room temperature in a heatproof bowl for at least 45mins or until the cheesecake has fully set.
Step 5 - 7 - Remove the set cheesecake from the tin, by running a knife or spatula around the edge, setting it on a cup and unclipping the tin before pulling the tin sides down.
Step 8 - Spoon the cooled pecan mix over the top before serving.
💭 Top tips
- In the UK and other places, cream cheese can be very soft and spreadable. For a firm set to your cheesecake, it’s a good idea to squeeze liquid from your cream cheese first using a muslin cloth or cheesecloth. Use 500g of cream cheese to squeeze out the liquid. You’ll end up with roughly 400g of cream cheese for the recipe this way.
- To help your cheesecake set, whip your cream to firm peaks and fold it into your pumpkin mixture gently.
- To help prevent a soggy base, check whether your ginger cookie base layer is completely cool before you add the cheesecake filling. If not, pop it back into the fridge or freezer for another 10mins until it’s cold.
- Where possible, make your pecan pie pumpkin cheesecake the day before serving. This way you can let the cheesecake set overnight to be sure it’s nice and firm.
- For the pecan topping, you should simmer the butter and sugar for roughly 5mins. Keep stirring until the sugar crystals dissolve fully!
- It’s best to spoon and spread your pecan topping on top of the cheesecake gently so you don’t smush the soft set filling.
- To remove your cheesecake from the springform pan, run a knife or spatula around the edge. Place the cheesecake on a mug or cup. Unclip the pan and slowly lower the sides of the pan.
❔ Recipe FAQs
Your no-bake cheesecake should last for up to 4 days stored in an airtight container in the fridge. Cover with cling film for ultimate freshness.
Yes! You can freeze your cheesecake wrapped in two layers of cling film and a layer of foil for up to 3 months. Defrost in the fridge and enjoy!
This is a soft set cheesecake, but if you like your cheesecakes firm, you can add gelatine to the filling mixture.
Sprinkle 1 teaspoon powdered gelatine over 2 tablespoon boiling water in a heatproof bowl. Whisk until the gelatine has dissolved and set aside to cool. Once cooled, beat this into your pumpkin spice cheesecake filling before you fold in the whipped cream.
Alternatively, you can stick your cheesecake in the freezer!
You can toast your pecans in the oven on a lined baking tray for 5-7mins in an oven pre-heated to 180°C / 160°C (fan) / Gas Mark 4 / 350°F.
Mix the following spices together to make pumpkin spice mix:
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Turn the springform tin base upside-down so that the flat part is higher than the lip. Line the base with greaseproof paper before closing the springform tin around the lined lip. This will leave some of the paper overhanging the bottom of the tin.
Check out this guide on how to line a springform tin for more tips!
To make a gluten-free pumpkin pecan cheesecake, swap the ginger cookies in the base for a gluten-free cookie alternative.
The rest of the recipe should be gluten-free, but always check your ingredient labels just in case. Some brands could have cross-contamination.
🧁 Other goodies
Looking for some other goodies to make?
For all the cheesecake lovers, check out these tasty recipes:
- White chocolate orange no-bake cheesecake
- White mocha cheesecake (white chocolate and coffee)
- Gingerbread orange no-bake cheesecake – best cheesecake for Christmas!
- Bailey’s Irish Cream no-bake cheesecake
If you love crunchy nutty desserts, check out these best pecan dessert ideas, including these delicious pecan treats:
- Fudgy pecan brownies - a fall season hero! Serve hot with a scoop of ice cream
- Maple pecan pie bars
- Bourbon pecan cookies
- White chocolate pecan cookies
Other Related Recipes:
Looking forward to some new dessert recipes? Check out my Facebook, Instagram and Pinterest pages for a few sneak peeks and some sweet inspiration!
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📋 Recipe
No-Bake Pumpkin Pecan Cheesecake
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Equipment
- 9-inch (23cm) round tin (preferably springform)
Ingredients
Ginger base:
- 250 g (2 ¼ cups) ginger cookies e.g. ginger nuts, ginger snaps
- 80 g (⅓ cups) unsalted butter
Pumpkin spice filling:
- 450 g (2 cups) full-fat cream cheese
- 225 g (1 cups) pumpkin puree roughly ½ can
- 175 g (1 ½ cups) powdered icing sugar
- 1 teaspoon vanilla extract
- 1 ¾ teaspoon pumpkin pie spice or mixed spice
- 300 ml (1 ⅓ cups) heavy cream e.g. double cream
Pecan topping:
- 100 g (½ cups) unsalted butter
- 100 g (½ cups) light brown soft sugar
- 125 ml (½ cups) heavy cream e.g. double cream
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon optional
- 150 g (1 ½ cups) pecans chopped or whole, toasted
Instructions
Ginger base:
- Place the ginger cookies into a food processor or blender and whizz until you get fine crumbs.
- In a medium heatproof bowl, melt the butter in a microwave. Stir the crushed biscuits into the melted butter until combined.
- Press the biscuit mix into a lined tin (see tips), using the back of a spoon or measuring cup to help firmly press down. Put this in the freezer while making the cheesecake filling.
Pumpkin spice filling:
- In a bowl, beat the cream cheese until smooth and fluffy, then sieve in the icing sugar and add the pumpkin puree, vanilla and pumpkin pie spice, stirring until combined then refrigerate.
- Whip the cream for several minutes, using an electric mixer or stand mixer, until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mix until smooth, being careful not to overmix.
- Spread the filling evenly over the biscuit base, then cover the tin with cling film and refrigerate for at least 4hrs or overnight until set. While the cheesecake chills, make the pecan topping.
Pecan topping:
- In a small saucepan on a low-medium heat, stir the butter and sugar continuously until the sugar has completely dissolved and bubbled for 5mins.
- Whisk in the cream until lightly bubbling, then add the salt, vanilla, cinnamon and toasted pecans, stirring until the pecans are fully coated.
- Remove from the heat, and allow to cool to room temperature in a heatproof bowl for at least 45mins or until the cheesecake has fully set.
- Remove the set cheesecake from the tin and spoon the cooled pecan mix over the top before serving.
Notes
- If needed, strain any excess liquid from the cream cheese and/or pumpkin puree using a muslin cloth/cheesecloth. This is mainly for those using the softer cheeses found in some countries, e.g. UK. Use 500g of cream cheese instead to account for the water lost.
- Toast raw pecans in the oven on a lined baking tray for 5-7mins in an oven pre-heated to 180°C / 160°C (fan) / Gas Mark 4 / 350°F. Allow to cool and either chop into pieces or use whole.
- Make your pecan pie pumpkin cheesecake the day before serving so it can set overnight to be sure it’s nice and firm.
- You can swap the ginger cookies in the base for digestive biscuits or graham crackers.
- You can make your own pumpkin spice mix by combining the following:
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Nutrition
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
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