This pumpkin pecan cheesecake recipe has a pumpkin spice graham cracker crust, a no bake pumpkin cheesecake filling, and is topped with a pecan pie filling! This dessert would be absolutely stunning on your holiday table.
This pecan pie pumpkin cheesecake combines both pumpkin and pecans to make your new favorite dessert.
The creamy cheesecake pairs perfectly with the ooey gooey pecan layer on top. If you're looking for the best cheesecake to serve at Thanksgiving or Christmas, I highly recommend this recipe!
Looking for more pumpkin recipes? Then check out these: pumpkin pudding pie, pumpkin pie bars, and pumpkin cinnamon rolls.
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Why You'll Love This Cheesecake
- It's no bake, so you don't have to worry about a water bath.
- Both pumpkin puree and pumpkin pie spice are used.
- The pecan filling is gooey and sweet like caramel.
- The buttery graham cracker crust has warm fall spices mixed into it.
- You can make this for the fall season and holidays!
No bake cheesecake recipes are some of my favorites to make because you don't have to hassle with hot water for a water bath. The prep time is quick too!
The pumpkin layer is so smooth and creamy too because of the whipped cream that's folded into it.
Expert Baking Tips
- Cheesecake Pan: This cheesecake is assembled in a 9-inch springform pan. Spray the pan with nonstick spray, line with a parchment paper circle, and then spray again. This will make removing the cheesecake super easy once set.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
- Crust: Be sure to compact the crust into the prepared pan. I use my hands and the bottom of a ¼ measuring cup to help with this.
- Whipped Cream: Gently fold the whipped cream into the cheesecake batter using a rubber spatula. If you are too rough, the cheesecake might not set up properly.
- Chill Time: It will take at least 6 hours for the cheesecake to chill. If you can do it overnight, even better!
- Pumpkin: I highly recommend you use a canned pumpkin puree for this recipe instead of fresh. Fresh puree will prevent the cheesecake from setting up properly because it has too much extra water.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Graham Crackers: Use a food processor to pulse into fine crumbs. You could also use gingersnaps to make a gingersnap crust.
- Pumpkin Spice: Here is my recipe on how to make your own.
- Heavy Whipping Cream: Do not substitute with heavy cream. They are not the same!
- Cream Cheese: Use full fat cream cheese, not the low fat version.
- Pumpkin Puree: I recommend a brand like Libby's or Farmer's Market. Do not use pumpkin pie filling.
- Corn Syrup: I used just 1 tablespoon of corn syrup in the pecan mixture. It adds a touch of sweetness and gives the topping it's shiny and sticky look.
- Pecans: Use pecan halves. If desired, you can toast your pecans first before using.
Instructions
Here are the step by step instructions on how to make this pumpkin cheesecake recipe.
Step 1: Make the crust. In a medium bowl, mix together the graham cracker crumbs, brown sugar, pumpkin spice, and melted butter.
Press the crumbs into a prepared springform pan and place in the freezer.
Step 2: Make the whipped cream. In a large bowl of a stand mixer using the whisk attachment, beat the heavy whipping cream on high speed until stiff peaks.
Place in a separate bowl.
Step 3: Beat the cream cheese. In that same large mixing bowl using the electric mixer, beat the cream cheese and sugar on medium-high speed until combined.
Step 4: Add the wet ingredients. Add the pumpkin puree, pumpkin spice, vanilla extract, and cinnamon on medium speed and mix until combined.
Step 5: Fold everything together. Gently fold in the whipped cream and scrape the pumpkin mixture into the prepared pan. Use an offset spatula to smooth out.
Step 6: Chill. Cover the pan with aluminum foil or plastic wrap and chill in the refrigerator for at least 6 hours.
Pecan Pie Topping
In a small or medium saucepan over medium heat add the brown sugar and butter. Whisk occasionally until completely melted and the mixture is bubbling.
Remove the pan from the heat and whisk in the heavy whipping cream, corn syrup, vanilla extract, and salt. Once combined, whisk in the pecans.
Transfer the mixture to a small bowl and cool completely in the refrigerator.
Assembling The Cheesecake
Once the cheesecake has set, make the homemade whipped cream.
In the bowl of an electric stand mixer using the whisk attachment, beat together the heavy whipping cream, sugar, and vanilla extract on high speed for 2-3 minutes.
Remove the cheesecake from the pan and scrape the pecan mixture over the top of the cheesecake.
Pipe on the whipped cream (I used the Wilton 6B Tip) and allow the cheesecake to chill in the refrigerator for 15 minutes before serving.
Storing Tips
Keep any individual slices of cheesecake in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
This can happen if you didn't let it chill long enough in the refrigerator or you overmixed the whipped cream into the cream cheese mixture.
I personally love how light and airy a no bake cheesecake is. If you like a more dense and velvety cheesecake, then you'll probably prefer baked.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cheesecake Recipes
📖 Recipe
Pumpkin Pecan Cheesecake
Equipment
- 9 Inch Springform Pan
- Food Processor
- Electric Stand Mixer
- Rubber Spatula
- Small Saucepan
Ingredients:
Graham Cracker Crust
- 16 graham crackers (about 2 ¼ cups)
- ¼ cup brown sugar
- 1 teaspoon pumpkin pie spice
- 9 tablespoons unsalted butter, melted
Pumpkin Cheesecake
- 1 ¼ cups heavy whipping cream
- 24 ounces block-style cream cheese, room temperature
- ½ cup sugar
- 1 ¼ cups pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Pecan Topping
- ½ cup brown sugar
- ¼ cup unsalted butter
- ¼ cup heavy whipping cream
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups pecan halves
Whipped Cream
- ½ cup heavy whipping cream
- 1 tablespoon sugar
- ⅛ teaspoon vanilla extract
Instructions:
Graham Cracker Crust
- Spray a 9-inch springform pan with nonstick spray. Line the bottom with parchment paper and then more nonstick spray. Set aside.
- Use a food processor or blender to pulse the graham crackers into fine crumbs. In a medium bowl, mix together the graham cracker crumbs, brown sugar, pumpkin pie spice, and melted butter.
- Pour the crumbs into the prepared pan and use your fingers or the bottom of a ¼ measuring cup to press the crumbs into the bottom of the pan and up the sides. Place the pan in the freezer while you make the cheesecake filling.
Pumpkin Cheesecake
- In the bowl of an electric stand mixer using the whisk attachment, beat the heavy whipping cream on high speed until stiff peaks (2-3 minutes). Scrape the whipped cream into a small bowl and set aside.
- In the same bowl (you don't have to clean it first) but using the paddle attachment, beat the cream cheese and sugar on medium-high speed until smooth and creamy (1-2 minutes). Scrape the sides of the bowl a few times during this process.
- Add the pumpkin puree, pumpkin pie spice, vanilla extract, and cinnamon and mix on medium speed until combined. Remove the bowl from the stand mixer and use a rubber spatula to gently fold in a ½ cup of whipped cream. Once combined, fold in the rest.
- Pour the cheesecake filling over the graham cracker crust and use an offset spatula to spread it out evenly. Cover with foil and place in the refrigerator to chill for at least 6 hours.
Pecan Topping
- In a small saucepan over medium heat add the brown sugar and butter. Whisk occasionally until completely melted and the mixture is bubbling.
- Remove the pan from the heat and whisk in the heavy whipping cream, corn syrup, vanilla extract, and salt. Once combined, whisk in the pecans. Transfer the mixture to a small bowl and cool completely in the refrigerator.
Assemble
- In the bowl of an electric stand mixer using the whisk attachment, beat together the heavy whipping cream, sugar, and vanilla extract on high speed for 2-3 minutes.
- Once the cheesecake has set, remove it from the pan and scrape on the pecan topping. Pipe on the whipped cream. I used my Wilton 6B piping tip. Place the cheesecake in the refrigerator for 15 minutes before slicing and serving.
- Keep any leftover cheesecake slices in an airtight container in the refrigerator for up to 5 days.
Notes:
- Cheesecake Pan: This cheesecake is assembled in a 9-inch springform pan. Spray the pan with nonstick spray, line with a parchment paper circle, and then spray again. This will make removing the cheesecake super easy once set.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
- Crust: Be sure to compact the crust into the prepared pan. I use my hands and the bottom of a ¼ measuring cup to help with this.
- Whipped Cream: Gently fold the whipped cream into the cheesecake batter using a rubber spatula. If you are too rough, the cheesecake might not set up properly.
- Chill Time: It will take at least 6 hours for the cheesecake to chill. If you can do it overnight, even better!
- Pumpkin: I highly recommend you use a canned pumpkin puree for this recipe instead of fresh. Fresh puree will prevent the cheesecake from setting up properly because it has too much extra water.
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