Description

This easy no-bake pumpkin cheesecake is a luscious and creamy dessert perfect for fall. Featuring a spiced pumpkin filling atop a crunchy pecan and graham cracker crust, it can be chilled or baked for extra crispiness. Topped with a buttery pecan graham crumble and whipped cream, this cheesecake offers a delightful balance of textures and warm flavors without needing an oven for the filling.

Ingredients

Scale

Crust Ingredients

1/2 cup chopped pecans
12 sheets graham crackers (about 1 1/2 cups crushed)
1/3 cup dark brown sugar
1/4 teaspoon salt
1/2 cup butter (melted, 1 stick)

Cheesecake Filling Ingredients

1 1/4 cups heavy cream
1/4 cup powdered sugar
2 (8-oz) packages cream cheese, softened
1 1/4 cups dark brown sugar
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/2 teaspoon salt
1 (15-oz) can pumpkin puree

Pecan Graham Crumble Topping Ingredients (Optional)

6 sheets graham crackers
1/4 cup butter (half stick)
3/4 cup chopped pecans
2 tablespoons dark brown sugar

For Decoration

Whipped cream (to decorate the top; homemade or store-bought)
Caramel sauce (optional)

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Instructions

Make the crust: Choose between a no-bake chilled crust or a baked crust for crispiness (baking instructions in notes). Toast 1/2 cup chopped pecans over medium heat for 3-5 minutes until fragrant, stirring frequently and then let cool.
Prepare crust mixture: In a food processor, combine toasted pecans and 12 sheets of graham crackers and crush finely (or crush manually with a rolling pin). Transfer mixture to a bowl, add 1/3 cup brown sugar, 1/4 teaspoon salt, and 1/2 cup melted butter. Stir until moistened and texture resembles wet sand.
Press crust into pan: Firmly press mixture into the bottom and 2 inches up the sides of a 9 or 10-inch springform pan using a measuring cup or spatula to avoid crumbling. Chill for at least 20 minutes in the fridge or freezer before adding filling.
Whip the cream: In a large bowl or stand mixer, beat 1 1/4 cups heavy cream with 1/4 cup powdered sugar on high for about 2 minutes until stiff peaks form. Scrape sides as needed and then chill the whipped cream in the fridge.
Beat cream cheese: Using the same bowl (or a new one if hand mixing), beat 2 packages softened cream cheese on medium speed for 2 minutes until completely smooth and lump-free, scraping sides as needed.
Add sugar and spices: Mix in 1 1/4 cups dark brown sugar, 2 teaspoons vanilla, 1 1/2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon cardamom, and 1/2 teaspoon salt. Beat until well combined and smooth.
Incorporate pumpkin: Beat in the 15-ounce can of pumpkin puree on low speed until thoroughly combined, scraping sides regularly.
Fold in whipped cream: Gently fold the whipped cream into the pumpkin mixture using a rubber spatula without deflating it, mixing just until combined and light.
Fill the crust: Spread the cheesecake filling evenly into the prepared crust. There may be a little extra filling—scrape it into a bowl and enjoy as a reward! Smooth the top with an offset spatula.
Chill cheesecake: Cover the pan tightly with plastic wrap and refrigerate for at least 3 hours, ideally 8-12 hours to allow the cheesecake to set and flavors to deepen.
Prepare pecan graham crumble (optional): Preheat oven to 350°F. Place 6 graham cracker sheets in a ziplock bag and crush unevenly with a rolling pin, leaving some large chunks.
Mix crumble ingredients: Melt 1/4 cup butter in a bowl and stir in crushed graham crackers, 3/4 cup chopped pecans, and 2 tablespoons brown sugar until butter is evenly distributed.
Bake crumble: Spread mixture on a baking sheet and bake for 9-12 minutes, stirring every 3 minutes until lightly browned and fragrant. Cool completely before use.
Decorate cheesecake: Pipe whipped cream around the edges using a star tip if desired. Add pecan graham crumble to the center if eating immediately, or garnish individual slices later to avoid sogginess. Optionally drizzle caramel sauce on top.
Serve: Use a sharp knife to slice, wiping blade between cuts. Garnish each slice with extra whipped cream, pecan graham crumble, and caramel sauce as desired.
Store leftovers: Refrigerate cheesecake for up to 3-4 days. Do not freeze no-bake cheesecakes as texture will be compromised.

Notes

For a baked crust: Preheat oven to 350°F (175°C). Prepare crust mixture as usual and press into pan. Bake for 10 minutes then cool before filling.
To make homemade whipped cream for decorating: Beat 1/2 cup heavy cream with 1 tablespoon powdered sugar and 1/2 teaspoon vanilla until stiff peaks form.
The extra filling can be eaten immediately as a delicious treat.
If not serving the entire cheesecake right away, add pecan crumble topping only to individual slices to prevent sogginess.
No-bake cheesecake texture is delicate and best served chilled; freezing is not recommended.