A pumpkin pecan cheesecake just screams Fall dessert to me. Pumpkin spice meets pecan pie – is this not the best holiday dessert idea?
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!
The best part is that it’s a no-bake cheesecake so you can make it ahead of time, leaving it to set overnight. A great make-ahead dessert for your next family meal, whether it's Thanksgiving dinner or not!
It also contains pumpkin puree, so it’s basically a vegetable. Cheesecake counts as one of your five a day, right?
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✏️ Recipe creation
I’m a huge cheesecake fan, but sometimes I just can’t be bothered with the faff of baking one. The water bath alone is enough to make me sit back down on the couch instead. It’s one of the reasons why I love a no-bake cheesecake.
Ever since I first spotted canned pumpkin down the seasonal aisle, I’ve wanted to make so many pumpkin recipes, but a creamy pumpkin cheesecake topped my list. And of course, adding a pecan pie filling on top would only add to the Fall joy!
The cheesecake factory also has a pumpkin pecan cheesecake and it's one of their most popular this time of year! It’s only available for a limited time, so why not make one for yourself whenever you fancy.
🥘 Ingredients
This 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
- Pumpkin puree
- Icing sugar (powdered confectioners’ sugar)
- Vanilla extract
- Pumpkin pie spice / mixed spice
- Heavy cream (e.g. double cream)
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)
See the recipe card for quantities.
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 choose to 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.
You can use either whole (i.e. halves) or chopped unsalted pecans for this recipe. I usually buy mine whole and raw, then chop them and toast them myself.
Ingredient tips
- I recommend sieving your powdered icing sugar for a smooth cheesecake filling.
- To measure your ingredients, it’s best to use weights rather than cups for better accuracy.
- I prefer using vanilla extract to vanilla essence. It has a purer vanilla flavour as it’s less processed.
- Using full-fat cream cheese (not the spreadable kind) is important as otherwise your cheesecake may not set.
- Make sure your heavy cream is cold. This makes it easier to whip into firm peaks.
- In the UK and other places, the cream cheese can be very soft and spreadable. If you want your cheesecake to set fairly firm, it’s a good idea to squeeze the liquid from your cream cheese first. I use a muslin cloth or cheesecloth for this. Use 500g of cream cheese to squeeze out the liquid. You’ll end up with roughly 400g cream cheese for the recipe this way.
- This cheesecake sets quite soft, which gives it a lovely mousse-like texture. However, if you like your cheesecakes firm, check out the FAQs section below.
- Toasting your pecans add a lovely crunch and brings out their flavour. If your pecans are bought raw, then toast them 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.
🔪 Equipment
I use the following equipment for this recipe:
- 9-inch round springform cake pan
- Electric hand mixer or stand mixer (or whisk / fork)
- Food processor / blender
- Large mixing bowl
- Medium mixing bowl
- Heatproof bowl
- Small saucepan
- Sieve
- Rubber spatula or wooden spoon
- Whisk
- Weighing scales
- Measuring spoons
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 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.
It's easiest to 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.
Equipment tips
- I like using digital scales for weighing my ingredients as it's easy and accurate. I quite like KitchenAid or Salter scales.
- It’s best to use actual measuring spoons. Cutlery teaspoons and tablespoons aren’t actually the correct volume - I never knew it before!
- I’d also recommend levelling off any heaped scoops for a more accurate measurement.
- If you're planning to use a stand mixer for this recipe, I would recommend using the paddle attachment to beat the cream cheese and a whisk attachment to whip the cream.
- I turn my 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. See the images in the method section and you’ll get what I mean.
📖 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.
🍱 Storage
It’s best to store your pecan pumpkin cheesecake in an airtight container. Alternatively, you can keep it in the springform tin and cover it with plastic wrap. It should keep for up to 4 days stored in the fridge.
If you want to freeze your cheesecake, you can wrap it in two layers of plastic wrap / cling film and then a layer of aluminium foil and freeze. It should last up to 3 months frozen. Defrost in the fridge and enjoy!
💭 Top tips
- 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 down.
❔ FAQs
Your no-bake cheesecake should last for up 4 days stored in an airtight container in the fridge.
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
Troubleshooting
If you’ve got any specific questions on making your pecan pumpkin spice cheesecake, please feel free to leave a comment below and I’ll try my best to help out!
Alternatively, you can get in touch via my Facebook, Instagram or Pinterest – I’d love to hear from you!
♻️ Variations
Flavour options
Why not take your pecan topping to the next level, and add a little bourbon / whiskey to the mix? Add 2-3 tbsp bourbon to your finished topping before allowing it cool. This boozy version is the perfect dessert for your next special occasion!
Or why not stir in some maple syrup for a sweet twist? Add 2 tbsp maple syrup to your finished pecan topping before allowing it to cool.
For a stronger pecan flavour, you can 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!
Gluten-free option
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 nutty treats are some of your favorite desserts then check out these recipes too:
- Pecan brownies - a fall season hero! Serve hot with a scoop of ice cream
- Maple pecan pie bars
- Bourbon pecan cookies
Looking forward to some new dessert recipes? Check out my Facebook, Instagram and Pinterest pages for a few sneak peeks and some sweet inspiration!
Or if you’d like to hear about our latest recipes, why not subscribe to our newsletter?
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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) 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 / 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 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
- 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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