No-Bake Pumpkin Pecan Cheesecake
Soft and creamy no-bake pumpkin spice cheesecake with a ginger cookie base and caramel pecan praline topping.
Servings: 16 slices
Calories: 472kcal
Equipment
- 9-inch (23cm) round tin (preferably springform)
Ingredients
Ginger base:
- 250 g ginger cookies e.g. ginger nuts, ginger snaps
- 80 g unsalted butter
Pumpkin spice filling:
- 450 g full-fat cream cheese
- 225 g pumpkin puree roughly ½ can
- 175 g powdered icing sugar
- 1 teaspoon vanilla extract
- 1 ¾ teaspoon pumpkin pie spice or mixed spice
- 300 ml heavy cream e.g. double cream
Pecan topping:
- 100 g unsalted butter
- 100 g light brown soft sugar
- 125 ml heavy cream e.g. double cream
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon optional
- 150 g 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
Storage: Keep pumpkin pecan cheesecake in the fridge for up to 4 days.
Freezing: You can freeze your pumpkin pecan cheesecake in 2 layers of cling film plus a layer of foil for up to 3 months. Defrost then enjoy!
Top tips:
- 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
Calories: 472kcal | Carbohydrates: 34g | Protein: 4g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 219mg | Potassium: 194mg | Fiber: 2g | Sugar: 22g | Vitamin A: 3244IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg