No Bake Pumpkin Cheesecake With Toasted Pecan Graham Cracker Crust

Tuesday, October 22, 2013

The perfect cheesecake for Thanksgiving or Christmas. No Bake Pumpkin Cheesecake with Toasted Pecan Crust is always a hit! 

I've said it before and I'll say it again No Bake Pumpkin Cheesecake With Toasted Pecan Graham Cracker Crust is one of Colts all time favorites. 
The minute October hit and the leaves on the trees turned orange Colt and the kids started dropping hints that they really wanted a slice of Pumpkin Cheesecake and were more than willing to help in the kitchen.
We've been spending most Saturday's working on the weekly recipes and Colt's been taking most the pictures still which has been a life saver since the window I take photo's in takes a little bit of climbing and balancing above the kitchen sink and there's no way my body could handle that yet.
 I have an unusual set up but it's the perfect light source.
Such a great excuse for a family day in the kitchen! 
*Originally Posted 11/06/2011*
This is another of my hubby's favorites, no bake pumpkin cheesecake. I am sure I have been making this for at least 10 years. It reminds me of pumpkin pie with whip cream folded in. It is fairly light but still rich. 
A small slice goes a long way, just a hint we had brought this to our life group for dessert and my hubby sliced big old manly man slices ( he likes to feed people). It was a bit too large! Keep them small.

I once again made homemade Roasted Pumpkin Puree, this time using a Cinderella pumpkin which tasted just as good as the sugar pumpkins I had been using, just for future reference. It came in our box of good from Klesick Family Farms.
Other wise you could use canned pumpkin and I will pretend not to know!
Toasted Pecans. Yum! Chop toasted Pecans.
Mix chopped pecans, graham crackers and sugar.
This year I have a food processor and it did all the work but in years past cheap child labor came in handy and kept the kids out of trouble ;).
Mix with melted butter. Stir well.
Press into the bottom of a 9" inch springform pan. Place into 325 degree preheated oven for 10 minutes. Set aside to cool.
In a small saucepan add gelatin and water. Heat over low heat constantly stirring until gelatin becomes smooth and clear. Remove from heat.
In a mixer fitter with a whip attachment add softened cream cheese and whip with sugar, cinnamon, nutmeg and allspice at medium speed until well blended.
 Add pumpkin and continue to mix until fully incorporated.
Then slowly add the melted gelatin to the pumpkin cream cheese mixture while mixing on medium low until well blended. Place into the refrigerator for about 25 minutes. Mixture will start to be firm but still soft enough to fold in the whip cream. Do not over refrigerate.
Fold in whip cream into the pumpkin mixture.
Pour into pecan crust and smooth the top. 
Cover with plastic wrap and refrigerate overnight until firm.
When removing from the springform pan run a sharp knife around the edge of the pan to help release the cheesecake. Serve with a little lightly sweetened whip cream and keep cheesecake refrigerated.

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No Bake Pumpkin Cheesecake With Toasted Pecan Graham Cracker Crust

Recipe by Serena Bakes Simply From Scratch

No Bake Pumpkin Cheesecake With Toasted Pecan Graham Cracker Crust
Prep time: PT20M
Cook time: PT10M
Total time: PT30M
Yield: 12 Servings

Toasted Pecan Graham Cracker Crust:
  • 3/4 cup Pecans, Toasted And Finely Chopped
  • 3/4 cup Fine Graham Cracker Crumbs
  • 1/4 cup Sugar
  • 1/3 cup Melted Butter
Pumpkin Cheesecake Filling:
  • 2 envelopes Unflavored Gelatin
  • 1/3 cup Water
  • 16 ounces Cream Cheese, Softened
  • 1 cup Sugar
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Allspice
  • 1/2 teaspoon Ginger
  • 2 1/2 cups Roasted Pumpkin Puree Or Canned Pumpkin
  • 1 1/3 cup Whipping Cream
  • For Serving: Sweetened Whip Cream
Cooking Directions
  1. Preheat oven to 325 degree's.
  2. Crust: Mix pecans, graham cracker crumbs and sugar. Add melted butter and stir well. Press into the bottom of a 9 inch springform pan.
  3. Place into preheated oven and bake for 10 minutes.
  4. Remove from oven and allow to cool to room temperature.
  5. Pumpkin Cheesecake Filling: Place gelatin and water into a small saucepan over low heat and stir continually until dissolved. Remove from heat.
  6. In a mixer fitted with a whisk attachment place cream cheese, sugar and spices. Beat on medium speed until well blended. Scrape sides of bowl as needed.
  7. Add pumpkin and continue to mix until fully incorporated.
  8. Slowly add the softened gelatin to the pumpkin mixture. Mix on medium low until well blended.
  9. Place into the refrigerator for 25 minutes. Make sure not to leave for longer or it might over set.
  10. Meanwhile beat whip cream in mixer fitted with a whisk attachment until whipped. Make sure not to over beat or you will end up with butter.
  11. Fold whip cream into pumpkin mixture and pour into cooled crust. Smooth top and cover with plastic wrap. Allow to chill overnight or until firm.
  12. When ready to serve run a clean thin knife carefully around the edge of pan to loosen. Remove edge of pan. 
  13. Serve with lightly sweetened whip cream.


  1. Cheesecake is a favorite in our house. Yours looks and sounds so good - I will have to give it a try :) Love the pic!

  2. Pumpkin cheesecake does sound like a delicious treat and your pictures here do inspire. I especially like the pecans in the crust-great flavor addition. Well done!

  3. Grrrr....I am so sorry about the junior high woes. It is even worse these days with social media...I feel for you...being a mom is not an easy job.

    LOVE your cheesecake! My hubby will only eat pumpkin in pie, but I'd definitely like to sample yours (and think up an excuse to make it!)

  4. The cheesecake looks amazing! I wish I had words of wisdom for you regarding the mean things kids can do to others...but I don't. Best of luck and keep us posted.

    ...thinking of you~

  5. No bake?? Amazing! Kids can be so mean.. but I'm sure this cheesecake made it all better :)

  6. How appropriate for the season. I've been eyeing various pumpkin cheesecake recipes so thanks for another idea.

    So sorry about your daughter, sometimes kids can be so cruel for no reason

  7. Awesome! Love all non bake recipes , thanks for sharing your recipe. Looks lovely!
    Yes, kids are cruel sometimes, my son had the same problem 5 years ago. I guess that it's part of growing up. She's lucky to have a loving mom like you :)

  8. cheesecake looks awesome...I vl try this surely....n nice pic!

  9. This looks so good! I love the color. Looks light and fluffy too.

  10. I just came across your site from The Best Dessert Recipes. This pumpkin cheesecake will be on my baking list. Thanks!


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