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
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
In a food processor, blend gingersnap cookies until finely crushed. Measure out 2 1/2 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).
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.
Serving Size:1 slice
Keywords: pecan pie cheesecake, no bake cheesecake, pecan cheesecake recipe