Description
A luscious no-bake pumpkin pecan cheesecake featuring a spiced ginger cookie crust, creamy pumpkin-infused cream cheese filling, and a rich caramel pecan praline topping. This dessert is perfect for fall celebrations and holiday gatherings, offering a delightful blend of autumn flavors without the need for baking.
Ingredients
Scale
Crust
- 250 g ginger cookies (e.g. ginger nuts, ginger snaps)
- 80 g unsalted butter
Filling
- 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)
Caramel Pecan Praline Topping
- 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
- Prepare the crust: Crush the ginger cookies into fine crumbs and melt the 80 g of unsalted butter. Combine the cookie crumbs with the melted butter until evenly mixed. Press this mixture firmly into the base of a springform pan to form an even layer. Chill in the fridge to set while preparing the filling.
- Make the filling: In a mixing bowl, beat the full-fat cream cheese until smooth. Add the pumpkin puree, powdered icing sugar, vanilla extract, and pumpkin pie spice, mixing until fully combined and creamy. In a separate bowl, whip the 300 ml of heavy cream to stiff peaks, then gently fold it into the pumpkin cream cheese mixture to maintain the airy texture.
- Assemble the cheesecake: Pour the prepared filling over the chilled cookie crust and smooth the top evenly. Cover and refrigerate for a minimum of 4 hours or overnight to allow the cheesecake to set properly.
- Prepare the caramel pecan praline topping: In a saucepan over medium heat, melt the 100 g unsalted butter together with the 100 g light brown sugar, stirring until sugar dissolves and the mixture is smooth. Carefully stir in the 125 ml heavy cream, salt, vanilla extract, and optional ground cinnamon. Continue to cook the caramel sauce until it thickens slightly, about 3-5 minutes. Remove from heat and fold in the toasted pecans.
- Top the cheesecake: Once the cheesecake has fully set, pour the caramel pecan topping evenly over the surface. Allow to chill for an additional 30 minutes to let the topping set before serving.
- Serve: Remove the cheesecake from the springform pan, slice into 16 pieces, and serve chilled for a creamy, spiced autumn dessert.
Notes
- This cheesecake requires no baking, making it easy to prepare in advance for any occasion.
- The ginger cookie crust adds a spicy crunch that complements the creamy pumpkin filling.
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-8 minutes until fragrant.
- For best flavor, chill the assembled cheesecake overnight.
- The caramel pecan topping can be made a day ahead and refrigerated; rewarm slightly before topping the cheesecake if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 472 kcal
- Sugar: 22 g
- Sodium: 219 mg
- Fat: 37 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 92 mg
