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!
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.
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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
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.
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).
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.
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.
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!
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.
Recipe
No Bake Pecan Pie Cheesecake
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!
- Prep Time: 6 hours
- Total Time: 6 hours
- Yield: 12 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
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
- In a food processor, blend gingersnap cookies until finely crushed. Measure out 2 ½ cups into a bowl.
- Add the melted butter and stir until crumbs are evenly coated.
- Press crumbs into a parchment paper lined 8"x8" square cake pan. Refrigerate.
- In the bowl of a stand mixer, beat the softened cream cheese until smooth, scraping down the sides as you go.
- Add the powdered sugar, cinnamon, nutmeg, cloves and vanilla. Continue beating 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 mostly lump free.
- Spread the filling over the prepared crust and refrigerate until firm (about 2-4 hours).
- In a saucepan, combine all of the ingredients for the pecan topping except the pecans.
- Bring to a gentle boil and then cook until a candy thermometer registers 235F.
- Once the mixture reaches 235F, remove it from the heat and stir in the chopped pecans.
- Let sit at room temperature until no longer hot, then pour over the cheesecake.
- 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
Keywords: pecan pie cheesecake, no bake cheesecake, pecan cheesecake recipe, pecan pie cheesecake recipe, cheesecake pecan pie bars, caramel cheesecake pecan pie, easy pecan pie cheesecake
Sue says
I love the look and sounds of this.... I love cheesecake and ginger snaps so adding the caramel and pecans just sounds wonderful!
★★★★★
Aleta says
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 *
★★★★★
Leslie Kiszka says
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.
★★★★★
Bernice Hill says
Wow! These bars look so dreamy...and they slice so nicely as well. I would love to test these out 3x too!
★★★★★
Danielle says
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!
★★★★★
Elaine says
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!
★★★★★
Denise says
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.
★★★★★
Marisa F. Stewart says
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.
★★★★★
Jess says
What a delicious rendition of the classic pecan pie! I would devour all of these squares at one time!
Lori | The Kitchen Whisperer says
OMG that topping! Seriously just give me a bucket of that and a spoon!!! This looks positively sinful!
Gunjan says
Simply wow! It looks and sounds mouthwatering and so delicious.
★★★★★
Sandra says
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?
★★★