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    Home » All Desserts » By Holiday » Thanksgiving

    Published: Nov 10, 2019 · Modified: Sep 11, 2023 by Claire

    No Bake Pecan Pie Cheesecake

    Jump to Recipe·Print Recipe· 4.8 from 10 reviews

    This easy no bake pecan pie cheesecake is 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!

    close up of pecan pie cheesecake slices

    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.

    Jump to:
    • Ingredients
    • Alternative crusts
    • How to make pecan pie cheesecake
    • Expert tips
    • Storage
    • More fall desserts
    • Recipe

    Ingredients

    Below are a few recommendations as well as a little bit about the baking science behind key ingredients. A full list with measurements is available in the recipe card.

    Cheesecake filling

    • Cream cheese: This recipe works best with full-fat cream cheese. Cream cheese spread should not be used as a substitute.
    • Powdered sugar: Adds sweetness.
    • Cinnamon, nutmeg and cloves: Create the warmly spiced fall flavor behind this cheesecake.
    • Heavy whipping cream: A well-whipped heavy cream is the secret to getting a thick, no-bake filling. Heavy cream and heavy whipping cream can be used interchangeably (they're actually the same thing) in both the filling and the topping.

    Topping

    • Brown sugar: Adds sweetness with undertones of molasses and toffee. If you don't have dark brown sugar, you can substitute with light brown sugar.
    • Pecans: I like to use coarsely chopped pecans to get an even layer and to make slicing a little easier.
    • Butter: Unsalted butter works best for this as it lets us control how much salt we want to add.

    Alternative crusts

    While I love a gingersnap crust (so much so that I also used it for this tangerine tart), you could really use just about any cookie crust.

    Other tasty options include a Nilla Wafer crust (like in this birthday cheesecake), a no-bake graham cracker crust (like in this banoffee cheesecake), or a baked graham cracker cookie crust (like in this mimosa tart).

    How to make pecan pie cheesecake

    pressing crumbs into cake pan.

    First, make the crust.

    Blend the gingersnap cookies to a fine meal. Measure 2 ½ cups of crumbs into a separate bowl.

    Add the melted butter and stir until evenly coated.

    Press into the bottom of a parchment paper lined 8"x8" square cake pan. Refrigerate.

    pouring cheesecake filling into prepared pan.

    Second, make the cheesecake filling.

    In the bowl of a stand mixer, beat the softened cream cheese until smooth.

    Add everything but the heavy cream and continue beating.

    In a separate bowl, whip the heavy cream to stiff peaks. Fold into the cream cheese mixture until it's lump-free.

    Pour over the crust and refrigerate until firm (2-4 hours).

    pecan pie topping in pan.

    Finally, make the pecan pie topping.

    Combine all of the ingredients except for the pecans in a small saucepan.

    Bring 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 softball phase.

    sliced pecan pie cheesecake bars

    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).

    Expert tips

    • 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 ½ 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 microwaving 15-second increments.
    partially eaten slice of cake

    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.

    More fall desserts

    Whether you're looking for something for your Thanksgiving table or another fall celebration, one of these delicious treats is sure to hit the spot!

    • slice being pulled from an pecan upside down cake with bits of caramel pulling between the slice and the rest of the cake with plates and a bowl of pecans in the background.
      Pecan Upside Down Cake
    • slice pie on a plate with two scoops of ice cream next to a plated slice of pie and a bowl of cranberries
      Cranberry Orange Pie
    • Three maple cookies on a small parchment paper-lined silver cooling rack. Around them are a glass of milk, a bowl of glaze, plates and a small bowl of pecans.
      Maple Cookies
    • Cranberry apple crisp with a scoop of melting ice cream on a light blue striped towel. Plates, a bowl of frozen cranberries, and ice cream scoop and a white bowl are nearby.
      Cranberry Apple Crisp

    Did you make this recipe? Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you help me make them better.

    Print

    Recipe

    No Bake Pecan Pie Cheesecake

    close up of pecan pie cheesecake slices
    Print Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    4.8 from 10 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: Claire Coffey
    • Prep Time: 6 hours
    • Total Time: 6 hours
    • Yield: 12 bars 1x
    • Category: Dessert
    • Cuisine: American

    Ingredients

    Units Scale

    For the crust:

    • 2 ½ cups finely crushed gingersnap cookies
    • 5 tbsp melted butter

    For the cheesecake:

    • 24 oz cream cheese, softened
    • ¾ cup powdered sugar
    • ½ tsp ground cinnamon
    • ¼ tsp ground nutmeg
    • ¼ tsp ground cloves
    • 1 ½ tsp vanilla extract
    • 1 cup heavy whipping cream

    For the pecan topping:

    • ½ cup unsalted butter
    • 1 cup dark brown sugar
    • ½ 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 ½ 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 ½ 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

    Did you make this recipe?

    Tag @thesimplesweetlifeblog on Instagram and hashtag it #thesimplesweetlife

    More Thanksgiving

    • Apple cider donut bundt cake on a white cake stand with a white bowl, plates, candles and a glass of apple cider in the background.
      Apple Cider Donut Cake
    • Pumpkin pie in a metal pie pan with cut out crust spelling out the phrase "I love pie" across the top. Empty plates, a bowl of cranberries and a cranberry pie are in the background.
      How to Make Flaky Pie Crust: The Complete Guide
    • Close up of a slice of cranberry pie showing the bright red curd filling and the toasted meringue topping.
      Cranberry Meringue Pie
    • Bourbon Pecan Pie - Without Corn Syrup

    Reader Interactions

    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Sue says

      November 12, 2019 at 6:52 pm

      I love the look and sounds of this.... I love cheesecake and ginger snaps so adding the caramel and pecans just sounds wonderful!






      Reply
    2. Aleta says

      November 13, 2019 at 10:57 am

      Oh. My. Goodness. As if the no bake cheesecake wasn't awesome enough, you go and throw that insane pecan topping on top?! * in love *






      Reply
    3. Leslie Kiszka says

      November 13, 2019 at 1:17 pm

      The topping on this is screaming my name - this sounds absolutely mouth-watering, and totally what I want to add to our Thanksgiving menu this year.






      Reply
    4. Bernice Hill says

      November 14, 2019 at 8:23 am

      Wow! These bars look so dreamy...and they slice so nicely as well. I would love to test these out 3x too!






      Reply
    5. Danielle says

      November 15, 2019 at 8:00 am

      I think this is EXACCTLY what I have been looking for. At least it looks like it - can't wait to actually make this cheesecake and enjoy it over the weekend - yum!






      Reply
    6. Elaine says

      November 15, 2019 at 7:11 pm

      Amazing cheesekcake! I love all the steps that you are showing - makes it incredible easy to follow the recipe, which means will make it SUPER easy to achieve the result just as good as yours. Yum!






      Reply
    7. Denise says

      November 16, 2019 at 7:10 am

      This looks absolutely amazing! I think it is a perfect combination for a dessert. Your recipe is going to become a regular in this home for sure.






      Reply
    8. Marisa F. Stewart says

      November 17, 2019 at 7:38 am

      Well, I concur! You got the ingredients just right! I had to test this recipe out and it's just like you said. Easy and taste out of this world. We're going to have this as one of our Thanksgiving desserts. This will give the cheesecake/pecan pie lovers the dessert they crave.






      Reply
    9. Jess says

      November 17, 2019 at 5:54 pm

      What a delicious rendition of the classic pecan pie! I would devour all of these squares at one time!

      Reply
    10. Lori | The Kitchen Whisperer says

      November 17, 2019 at 6:08 pm

      OMG that topping! Seriously just give me a bucket of that and a spoon!!! This looks positively sinful!

      Reply
    11. Gunjan says

      November 17, 2019 at 8:50 pm

      Simply wow! It looks and sounds mouthwatering and so delicious.






      Reply
    12. Sandra says

      October 10, 2021 at 9:06 am

      I made this recipe yesterday as written and I have some honest comments. First off an 8x8 pan is maybe too small as the pan was plum full to the top and difficult to cut. We also found the crust too thick so a larger pan would have offered a thinner crust and spread out better. The cream cheese filling was nice but my pecan topping was too hard even though I cooked it as described using the candy thermometer. I think overall we found the dessert too rich for our liking. We would have preferred a softer pecan topping. Maybe try cooking it less?






      Reply

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