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Easy No Bake Pumpkin Cheesecake Recipe

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4.2 from 4 reviews

  • Author: Sara
  • Total Time: 12 hours 40 minutes (including chilling time)
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This Easy No Bake Pumpkin Cheesecake is a creamy, spiced delight perfect for autumn and holiday gatherings. With a buttery graham cracker crust, luscious pumpkin-cream cheese filling stabilized with gelatin, and a rich pecan praline sauce topping, this cheesecake requires no oven baking and is chilled to perfection. It’s beautifully decorated with whipped cream and turbinado sugar for a stunning presentation and a deliciously smooth texture that melts in your mouth.

Ingredients

Crust

  • 16 full sheets of 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
  • 3 tablespoons water

Filling

  • 1 cup heavy cream
  • 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 oz. can pumpkin puree
  • 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

Topping

  • 1/2 tablespoon turbinado sugar (optional, for topping)
  • Whipped Cream (see notes for stabilized whipped cream)

Instructions

  1. Prepare Pan: Line the bottom of a 10-inch springform pan with a square piece of parchment paper over the base and clip the pan on top. Lightly grease the inside of the pan with a nonstick cooking spray containing flour. A 9-inch pan can be used but may leave extra filling.
  2. Make Crust: Place the graham crackers in a food processor and pulse until finely ground, or crush in a bag with a rolling pin. Add melted butter, light brown sugar, ground ginger, cinnamon, and a pinch of salt and pulse or stir until fully combined.
  3. Form Crust: Press the crumb mixture firmly up the sides and onto the bottom of the greased pan, using the bottom of a measuring cup to compact it tightly to prevent cracking later. Place the crust in the freezer while preparing the filling.
  4. Mix Gelatin: In a small microwave-safe bowl, whisk gelatin powder into cold water and let it stand at least 3 minutes to bloom and firm up.
  5. Make Whipped Cream: Using a hand mixer, whip cold heavy cream in a large bowl until stiff peaks form. Set aside.
  6. Microwave Gelatin: Microwave the bloomed gelatin for 20 seconds, stir, and set aside to cool slightly until lukewarm.
  7. Beat Cream Cheese & Sugars: Using a stand mixer with a paddle attachment, beat cream cheese, granulated sugar, brown sugar, and spices (cinnamon, ginger, nutmeg, allspice, cloves, salt) on medium-high speed for 2 minutes until very smooth. Scrape down the bowl as needed. Add pumpkin puree, sour cream, lemon juice, and vanilla extract and beat on medium-high for 1 minute more.
  8. Add Gelatin: Reduce mixer speed to low and drizzle in the gelatin gradually. Increase speed to medium and beat for 10-20 seconds until combined. If gelatin becomes too firm, microwave again briefly and let cool before adding.
  9. Fold in Whipped Cream: Gently fold whipped cream into the cream cheese mixture using a rubber spatula to maintain airiness. Pour filling evenly into the crust and smooth the top with an offset spatula.
  10. Chill: Cover the pan with foil or plastic wrap and refrigerate for at least 12 hours, preferably overnight, to set.
  11. Prepare Praline Sauce: In a small saucepan over medium heat, combine chopped pecans, brown sugar, corn syrup, butter, salt, and cinnamon. Cook, stirring constantly, until sugar and butter melt into a sticky, glossy sauce.
  12. Finish Sauce: Stir in heavy cream and vanilla extract. Remove from heat and set aside to cool for 10 minutes. Adjust salt to taste.
  13. Add Sauce to Cheesecake: Unclip and remove the cheesecake rim. Use parchment paper to transfer cheesecake to serving plate. Spread praline sauce over the surface, leaving a 1-inch border for whipped cream. If sauce is too runny, let it thicken; if too thick, stir in a bit more cream. Refrigerate if not serving immediately.
  14. Top with Whipped Cream: Decorate with optional stabilized whipped cream (prepared ahead for longer stability) or add traditional whipped cream just before serving.
  15. Serve: Before slicing, run a sharp knife under hot water, wipe dry, and slice cleanly between pieces. Enjoy the creamy, spiced pumpkin cheesecake!

Notes

  • Gelatin Powder: Using gelatin helps set the cheesecake filling without baking; ensure it is properly dissolved and cooled before adding.
  • Stabilized Whipped Cream: For a longer-lasting topping that won’t weep or melt, use stabilized whipped cream made with gelatin or a commercial stabilizer.
  • Crust Alternatives: You can crush graham crackers by hand if a food processor is unavailable.
  • Cheesecake Pan Size: Using a 9-inch springform pan may yield some leftover filling which can be enjoyed separately.
  • Storage: Store the cheesecake covered in the refrigerator for up to 3 days for best freshness.
  • Serving Tip: Warm your knife under hot water before slicing to achieve clean edges without cracking.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes (for praline sauce and gelatin preparation)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

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