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Easy No Bake Pumpkin Cheesecake Recipe

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4.2 from 26 reviews

This Easy No Bake Pumpkin Cheesecake is a luscious and creamy dessert featuring a spiced pumpkin-infused cream cheese filling on a buttery graham cracker crust. Topped with a rich pecan praline sauce and optional stabilized whipped cream, this cheesecake requires no oven baking and is perfect for holiday gatherings or any cozy fall occasion.

Ingredients

Crust

  • 16 full sheets Graham crackers (about 2 cups crumbs)
  • 1/4 cup packed light brown sugar
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • Pinch of salt

Gelatin Mixture

  • 1 tablespoon gelatin powder (unflavored)
  • 3 tablespoons cold water

Filling

  • 1 cup heavy cream (cold)
  • 24 ounces full-fat brick cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 15 ounces pumpkin puree (canned)
  • 1/2 cup sour cream, at room temperature
  • 2 teaspoons lemon juice
  • 2 teaspoons pure vanilla extract

Praline Sauce

  • 1 cup pecans, finely chopped
  • 1/3 cup packed light brown sugar
  • 2 tablespoons dark corn syrup (can substitute light corn syrup)
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt, plus more to taste
  • 2 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract

Toppings

  • 1/2 tablespoon turbinado sugar (optional for topping)
  • Whipped cream (see Notes for homemade and stabilized whipped cream options)

Instructions

  1. Prepare Pan: Line the bottom of a 10-inch springform pan with a square piece of parchment paper and clip the pan together. Lightly grease the entire inside of the pan with nonstick cooking spray containing flour to ensure easy release.
  2. Make Crust: Pulse the graham crackers in a food processor until finely ground or crush with a rolling pin in a bag. Combine crumbs with melted butter, brown sugar, ground ginger, cinnamon, and salt, pulsing or stirring until evenly mixed.
  3. Form Crust: Press the crumb mixture firmly onto the bottom and up the sides of the greased springform pan. Use the bottom of a measuring cup to compact the crust tightly to prevent cracking when slicing. Place the pan in the freezer while preparing the filling.
  4. Mix Gelatin: In a small microwave-safe bowl, whisk gelatin powder into cold water to dissolve. Allow it to stand at least 3 minutes until it firms up.
  5. Make Whipped Cream: Using a hand mixer, whip the cold heavy cream in a large bowl until stiff peaks form. Set aside.
  6. Microwave Gelatin: Heat the gelatin mixture in the microwave for 20 seconds, stir, and let it cool slightly until lukewarm but still liquid.
  7. Beat Cream Cheese & Sugars: Using a stand mixer with a paddle attachment, beat cream cheese, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, allspice, cloves, and salt on medium-high speed for 2 minutes until smooth. Scrape down the bowl as needed. Add pumpkin puree, sour cream, lemon juice, and vanilla extract; beat on medium-high for 1 minute.
  8. Add Gelatin: Reduce mixer speed to low and drizzle in the slightly cooled gelatin gradually. Then increase speed to medium and mix for 10 to 20 seconds to combine.
  9. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture with a rubber spatula until well combined, being careful not to deflate the whipped cream’s airiness.
  10. Assemble Cheesecake: Pour the filling evenly into the prepared crust and smooth the top with an offset spatula.
  11. Chill: Cover the cheesecake loosely with foil or plastic wrap and refrigerate for at least 12 hours or overnight to set.
  12. Prepare Praline Sauce: In a small saucepan over medium heat, combine pecans, brown sugar, corn syrup, butter, salt, and cinnamon. Stir constantly until sugar and butter melt into a sticky mixture.
  13. Finish Sauce: Stir in heavy cream and vanilla extract until combined. Remove from heat and cool for 10 minutes. Adjust salt to taste.
  14. Serve Cheesecake: Carefully unclip the springform pan and lift the rim. Use the parchment to slide cheesecake onto a serving plate. Spread praline sauce over the cheesecake, leaving about a 1-inch margin around the edges for whipped cream.
  15. Add Toppings: Sprinkle turbinado sugar over the sauce if desired. Refrigerate if not serving immediately. Decorate with stabilized whipped cream or traditional whipped cream just before serving.
  16. Slicing: Before slicing, run a sharp knife under hot water, wipe dry, and cut clean slices, wiping the knife between each cut for neat slices.

Notes

  • Gelatin is necessary to help the cheesecake set properly without baking. Ensure it is completely dissolved and slightly cooled to avoid lumps.
  • For homemade stabilized whipped cream that won’t weep or melt, consider adding a small amount of gelatin to the whipped cream before folding into the cheesecake or as a topping.
  • If using a 9-inch springform pan, there may be some extra filling; this can be enjoyed separately or in a serving mug.
  • Praline sauce can be made a day ahead and stored refrigerated. Reheat gently before serving if it firms up.
  • To keep the crust firm and compact, pressing it well with a measuring cup helps prevent cracking when slicing.

Find it online: https://justsosavory.com/easy-no-bake-pumpkin-cheesecake-recipe/