Description
A luscious no-bake pumpkin pecan cheesecake featuring a crunchy ginger cookie base, creamy pumpkin-spiced filling, and a rich caramel pecan praline topping. Perfect for autumn celebrations or any time you crave a cozy, spiced dessert without turning on the oven.
Ingredients
Scale
Base
- 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 base: Crush the ginger cookies into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin. Melt 80 g of unsalted butter and mix it thoroughly with the cookie crumbs until well combined. Press the mixture firmly into the bottom of a springform cake tin to form an even base. Chill in the refrigerator while preparing the filling.
- Make the pumpkin cheesecake filling: In a large mixing bowl, beat 450 g full-fat cream cheese until smooth and creamy. Add 225 g pumpkin puree, 175 g powdered icing sugar, 1 tsp vanilla extract, and 1 ¾ tsp pumpkin pie spice, and mix until fully combined. In a separate bowl, whip 300 ml heavy cream until stiff peaks form, then gently fold the whipped cream into the pumpkin cream cheese mixture until smooth and airy. Pour this filling over the chilled ginger cookie base, smooth the top with a spatula, and return to the refrigerator.
- Prepare the caramel pecan praline topping: Toast 150 g pecans in a dry skillet over medium heat until fragrant and lightly browned; set aside. In a saucepan over medium heat, melt 100 g unsalted butter with 100 g light brown soft sugar, stirring until the sugar dissolves and the mixture is bubbling. Carefully add 125 ml heavy cream, ¼ tsp salt, 1 tsp vanilla extract, and optionally ¼ tsp ground cinnamon, stirring constantly until the caramel sauce thickens slightly. Remove from heat and stir in the toasted pecans evenly.
- Assemble the cheesecake: Spoon the warm caramel pecan praline topping evenly over the chilled pumpkin cheesecake filling. Gently spread it out to cover the surface. Return the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to set completely.
- Serve: Once fully chilled and set, carefully remove the cheesecake from the tin, slice into 16 portions, and serve. The cheesecake is best enjoyed cold and can be stored in the fridge for up to 3 days.
Notes
- This cheesecake does not require baking, making it an easy and quick dessert option.
- For a stronger spice flavor, feel free to increase the pumpkin pie spice slightly.
- To toast pecans, keep stirring frequently and watch closely to prevent burning.
- Use full-fat cream cheese and heavy cream for the best creamy texture and flavor.
- Ginger cookies provide a flavorful and sturdy base that complements pumpkin and pecan perfectly.
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
