No-Bake Pecan Pie Cheesecake

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These easy no-bake pecan pie cheesecake bars are the one dessert you need at your table this Thanksgiving. With a crisp caramel and pecan topping, a tangy cheesecake filling and a spicy gingersnap crust, this recipe is every bit as delicious as it is a snap to make!

Pecan pie was never a Thanksgiving staple at our house. In fact, when I told my dad I planned on making a pecan pie cheesecake this year, he scrunched up his face in a decidedly “Thanks but I think I’ll pass” sort of way.

And even at the outset of this recipe, I honestly wasn’t sure that I’d like it. Cheesecake? Not usually a fan. Nuts? I think you mean dessert with obstacles.

But growing up around grandparents who always spoke fondly of pecan pie, I decided to take the plunge and throw it back to my Midwestern roots with this pecan-pie-middle-ground dessert.

I made this recipe three times getting it just right and the result… 100% worth it.

Let me break it down for you: crisp gingersnap cookie crust + tangy cheesecake filling + crisp, rich caramel and pecan topping = the pecan pie dessert you didn’t know your life was missing.

Trust me, you’re going to want this at your table this holiday season.

How to make pecan pie cheesecake

First, make the crust.

In a food processor, blend the gingersnap cookies until they become a fine meal. Measure 2 1/2 cups of crumbs into a separate bowl. 

A tip on estimating crumbs: For the brand of cookies I used for this recipe, I found about 8oz of whole cookies made about 2 1/2 cups of crumbs.

Add the melted butter to the bowl of crumbs and stir until evenly coated. Press the crumbs into the bottom of a parchment paper lined 8″x8″ square cake pan.

I like to use a fork or the bottom of a small measuring cup get my crust firmly pressed into my cake pan.

Refrigerate the crust while you make the rest of the cake.

Second, make the cheesecake filling.

In the bowl of a stand mixer, beat the softened cream cheese until smooth. Make sure you regularly scrape down the sides of your bowl so you don’t wind up with any lumps.

If you didn’t take your cream cheese out far enough in advance to soften it on the counter, you can soften it by cutting it into cubes and then heating it in the microwave using 15 second increments. 

Add the powdered sugar, cinnamon, nutmeg, cloves and vanilla extract and continue beating the mixture until smooth.

In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture, gently folding until it’s mostly lump free.

Pour the cheesecake filling over your prepared crust. Refrigerate the cake until the cheesecake filling is firm (about 2-4 hours).

Finally, make the pecan pie topping.

This pecan pie topping is essentially a chewy caramel. To make it, combine all of the ingredients except for the pecans in a small saucepan.

A note about brown sugar: If you don’t have dark brown sugar on hand, you can substitute it with light brown sugar. I personally prefer dark brown sugar for this recipe as it has a richer molasses taste.

Bring the caramel to a gentle boil, cooking until a candy thermometer registers 235F. If you’re familiar with candy making, you’re shooting for right before the soft ball phase.

Once the caramel reaches 235F, quickly remove it from the heat and stir in the chopped pecans.

Allow the caramel to cool until it’s no longer hot, then pour it over your chilled cheesecake. Return the cake to the refrigerator and chill until the caramel has set (about 1-2 hours).

A few tips for making this no-bake pecan pie cheesecake

• Estimating crumbs for the crust: For the brand of cookies I used for this recipe, I found about 8oz of whole cookies made about 2 1/2 cups of crumbs.
• Making cookie crumbs without a food processor: If you don’t have a food processor, you can make the crumbs for the crust by putting your cookies in a ziploc bag and rolling over them with a rolling pin.
• Softening cream cheese: If you didn’t take your cream cheese out far enough in advance to soften it on the counter, you can soften it by cutting it into cubes and then heating it in the microwave using 15 second increments. 
• Brown sugar substitution: If you don’t have dark brown sugar on hand for the pecan topping, you can substitute it with light brown sugar.
• Leftovers and storage: The finished, uncut cake can be kept in the refrigerator in the cake pan for 3-4 days. Cut cake can be kept in an airtight container in the refrigerator for the same amount of time.

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

No Bake Pecan Pie Cheesecake

★★★★★

5 from 9 reviews

These easy no-bake pecan pie cheesecake bars are the one dessert you need at your table this Thanksgiving. With a crisp caramel and pecan topping, a tangy cheesecake filling and a spicy gingersnap crust, this recipe is every bit as delicious as it is a snap to make!

• Author: The Simple, Sweet Life
• Prep Time: 6 hours
• Total Time: 6 hours
• Yield: 12 bars 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

For the crust:

• 2 1/2 cups finely crushed gingersnap cookies
• 5 tbsp melted butter

For the cheesecake:

• 24 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 1/2 tsp vanilla extract
• 1 cup heavy whipping cream

For the pecan topping:

• 1/2 cup unsalted butter
• 1 cup dark brown sugar
• 1/2 cup heavy whipping cream
• 1 tsp vanilla extract
• 2 cups chopped pecans

Instructions

1. In a food processor, blend gingersnap cookies until finely crushed. Measure out 2 1/2 cups into a bowl.
2. Add the melted butter and stir until crumbs are evenly coated.
3. Press crumbs into a parchment paper lined 8″x8″ square cake pan. Refrigerate.
4. In the bowl of a stand mixer, beat the softened cream cheese until smooth, scraping down the sides as you go.
5. Add the powdered sugar, cinnamon, nutmeg, cloves and vanilla. Continue beating until smooth.
6. In a separate bowl, whip the heavy cream until stiff peaks form.
7. Fold the whipped cream into the cream cheese mixture, gently folding until mostly lump free.
8. Spread the filling over the prepared crust and refrigerate until firm (about 2-4 hours).
9. In a saucepan, combine all of the ingredients for the pecan topping except the pecans.
10. Bring to a gentle boil and then cook until a candy thermometer registers 235F.
11. Once the mixture reaches 235F, remove it from the heat and stir in the chopped pecans.
12. Let sit at room temperature until no longer hot, then pour over the cheesecake.
13. Refrigerate until the pecan topping is firm (at least 1-2 hours).

Notes

• Estimating crumbs for the crust: For the brand of cookies I used for this recipe, I found about 8oz of whole cookies made about 2 1/2 cups of crumbs.
• Making cookie crumbs without a food processor: If you don’t have a food processor, you can make the crumbs for the crust by putting your cookies in a ziploc bag and rolling over them with a rolling pin.
• Softening cream cheese: If you didn’t take your cream cheese out far enough in advance to soften it on the counter, you can soften it by cutting it into cubes and then heating it in the microwave using 15 second increments.
• Brown sugar substitution: If you don’t have dark brown sugar on hand for the pecan topping, you can substitute it with light brown sugar.
• Leftovers and storage: The finished, uncut cake can be kept in the refrigerator in the cake pan for 3-4 days. Cut cake can be kept in an airtight container in the refrigerator for the same amount of time.

Nutrition

• Serving Size: 1 slice
• Calories: 657.5g
• Sugar: 25.6g
• Sodium: 366mg
• Fat: 54.5g
• Saturated Fat: 26.1g
• Carbohydrates: 38g
• Fiber: 2.1g
• Protein: 8g
• Cholesterol: 116mg

Keywords: pecan pie cheesecake, no bake cheesecake, pecan cheesecake recipe

If you liked this recipe, you might also like…

• Pumpkin baked alaska
• No-bake strawberry margarita cheesecake
• No-bake, gluten-free gingersnap tangerine tart

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