No Bake Pumpkin Cheesecake With Toasted Pecan Graham Cracker Crust

Thursday, September 13, 2018
No Bake Pumpkin Cheesecake with Toasted Pecan Crust is always a hit and is a must have dessert recipe in our house for the Thanksgiving and Christmas dessert table.

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.

No Bake Pumpkin Cheesecake is a must make recipe for Thanksgiving and Christmas for the dessert table. It's sweet without being overly sweet with a light, silky, melt in your mouth almost mousse like texture.

If Colt has the option of this or Pumpkin Pie he always chooses the No Bake Pumpkin Cheesecake.

No Bake Pumpkin Cheesecake With Toasted Pecan Graham Cracker Crust recipe is a must have dessert for the Thanksgiving and Christmas dessert table from Serena Bakes Simply From Scratch.
*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 the slices small.

No Bake Pumpkin Cheesecake made using a Cinderella Pumpkin to make Homemade Roasted Pumpkin Puree from Serena Bakes Simply From Scratch.

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. I've done both, so I promise not to tell...

No Bake Pumpkin Cheesecake mix together toasted pecans, graham crackers, and sugar to make crust from Serena Bakes Simply From Scratch.

Mix together until well combined:
  • 3/4 Toasted Pecans, Finely Chopped
  • 3/4 cup Fine Graham Crackers Crumbs
  • 1/4 cup Sugar

Mix in 1/3 cup Melted Butter. Stir until well combined.

No Bake Pumpkin Cheesecake press Toasted Pecan Graham Cracker Crust into bottom of pan from Serena Bakes Simply From Scratch.

Press into the bottom of a 9" inch springform pan. 

Place into 325 degree preheated oven for 10 minutes. 

Set aside to cool.

No Bake Pumpkin Cheesecake With Toasted Pecan Graham Cracker Crust dissolve gelatin from Serena Bakes Simply From Scratch.

In a small saucepan add:
  • 2 envelopes Unflavored Gelatin
  • 1/3 cup Water

Heat over low heat constantly stirring until gelatin becomes smooth and clear. 

Remove from heat.

No Bake Pumpkin Cheesecake With Toasted Pecan Graham Cracker Crust whip cream cheese, sugar, cinnamon, nutmeg, allspice from Serena Bakes Simply From Scratch.

In a mixer fitter with a whip attachment mix until blended at medium speed:
  • 16 ounces Cream Cheese, Softened
  • 1 cup Granulated Sugar
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Allspice 

No Bake Pumpkin Cheesecake With Toasted Pecan Graham Cracker Crust mix in pumpkin from Serena Bakes Simply From Scratch.

Add 2 1/2 cups Roasted Pumpkin Puree or Canned Pumpkin and continue to mix until fully incorporated.

No Bake Pumpkin Cheesecake With Toasted Pecan Graham Cracker Crust recipe mix gelatin into pumpkin mixture from Serena Bakes Simply From Scratch.

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.

No Bake Pumpkin Cheesecake With Toasted Pecan Graham Cracker Crust recipe fold whip cream into pumpkin cheesecake mixture from Serena Bakes Simply From Scratch.

Beat 1 1/3 cup Whipping Cream  until whipped. Be careful not to over whip or it will turn into butter. Fold into the pumpkin mixture.

Pour into pecan crust, and smooth the top. 

Cover with plastic wrap, and refrigerate overnight until firm.

No Bake Pumpkin Cheesecake with Toasted Pecan Graham Cracker Crust recipe is a must have for Thanksgiving and Christmas dessert table in our house. Recipe from Serena Bakes Simply From Scratch.

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.

A few other favorite pumpkin recipes for Thanksgiving and Christmas are:


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no bake, Cheesecake, Pumpkin, Pumpkin Cheesecake, no bake pumpkin cheesecake, Dessert, Recipe, Thanksgiving, Christmas
American
Yield: 12 ServingsPin it

No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake with Toasted Pecan Graham Cracker Crust recipe is a must have dessert for the Thanksgiving and Christmas dessert table from Serena Bakes Simply From Scratch.
prep time: 20 minscook time: 10 minstotal time: 30 mins

ingredients:

Toasted Pecan Graham Cracker Crust
  • 3/4 cup Pecans, Toasted And Finely Chopped
  • 3/4 cup Fine Graham Cracker Crumbs
  • 1/4 cup Sugar
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
  • 1 1/3 cup Whipping Cream
For Serving
  • Sweetened Whip Cream

instructions


  1. Preheat oven to 325 degrees.
Toasted Pecan Graham Cracker Crust
  1. Mix pecans, graham cracker crumbs, and sugar. Add melted butter, and stir well. 
  2. 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.
Pumpkin Cheesecake Filling
  1. Place gelatin and water into a small saucepan over low heat, and stir continually until dissolved. Remove from heat.
  2. 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.
  3. Add pumpkin, and continue to mix until fully incorporated.
  4. Slowly add the softened gelatin to the pumpkin mixture. Mix on medium low until well blended.
  5. Place into the refrigerator for 25 minutes. Make sure not to leave for longer or it might over set.
  6. 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.
  7. 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.
  8. When ready to serve run a clean thin knife carefully around the edge of pan to loosen. Remove edge of pan.
  9. Serve with lightly sweetened whip cream.
calories
449
fat (grams)
34
carbs (grams)
34
protein (grams)
5
sugar (grams)
25
Created using The Recipes Generator

No Bake Pumpkin Cheesecake is a must make dessert for Thanksgiving and Christmas from Serena Bakes Simply From Scratch.

9 comments

  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!

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  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!

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  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!)

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

    ReplyDelete
  5. 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 :)

    ReplyDelete
  6. cheesecake looks awesome...I vl try this surely....n nice pic!
    Maha

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

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

    ReplyDelete

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