This no-bake pumpkin turtle cheesecake has a pecan graham crust, a thick pumpkin cream cheese filling lightened with whipped cream, and a caramel, pecan and hot fudge topping. It needs no oven, takes 25 minutes of work, sets in 5 hours, and serves 8. Make it a day ahead.
Pumpkin and caramel, pecans and fudge. What else do you need?
This one is for the people who've already filled the oven with a turkey. And for everyone who wants pumpkin and a turtle candy in the same bite. I'm both. This no-bake pumpkin turtle cheesecake starts with a pecan graham crust and ends with caramel and warm fudge running down the top. In between is a thick, creamy pumpkin filling that I can slice into 8 pieces without any baking.
I've made plenty of pumpkin desserts, including Espresso Swirl Pumpkin Spice Latte Cheesecake. I've also made No Bake Pumpkin Cheesecake. I've made a lot of cheesecakes where I stood in front of the oven watching for cracks. This one has no water bath, no cracks and no waiting for the oven.
I love anything with pumpkin and caramel, and I'll admit I have a weakness for pecans. Turtles are my favorite candy flavor, so of course I put it on a cheesecake. The first time I used turtle candy was on my Caramel Turtle Cheesecake.
This is how I make it
First, the crust. I pulse graham crackers, pecans and a little brown sugar in the food processor until it looks like damp sand, then pour in melted butter while it runs.
I press it into a springform pan with the flat bottom of a measuring cup, because my fingers always leave gaps. Then I freeze it for 15 to 20 minutes. A firm crust is what lets you spread the filling without dragging crumbs around.
While that's chilling, I whip cold heavy cream until it's stiff. Stiff matters, since it's the only thing keeping this filling light. Then I beat softened cream cheese with powdered sugar and brown sugar until it's completely smooth. I do this before the pumpkin goes in, because lumps won't disappear later. Next, fold in the whipped cream until you can't see any streaks. I use a soft spatula here, not the mixer, so the cream keeps its air.
Now the part I care most about: I drain the pumpkin. I spoon it onto two layers of paper towels and leave it for about 5 minutes. Without an oven to cook off moisture, that water ends up in the filling. Then I mix in the pumpkin, pie spice and vanilla.
I mix until the pumpkin mixture is completely smooth.
Next I fold in the whipped cream until I can't see any streaks.
I spread it over the cold crust with an offset spatula, cover it, and chill it for 5 hours. Once chilled, I run a thin knife around the edge, release the ring, and slide the cheesecake onto a plate.
Finally, the topping. I add the topping right before serving so the pecans stay crunchy. I once topped it the night before, and the pecans went soft.
Pecans go on first, then caramel, then the fudge. I also warm the fudge, then let it cool a few minutes, because hot fudge melts into the caramel and turns everything muddy. .
This is the dessert I'd bring to Thanksgiving when I don't want to touch the oven. It's thick, creamy and spiced, with crunchy pecans on top.
What I used, and what you can swap
- Graham crackers: I used Honey Maid. A gingersnap crust is the swap: use 22 to 25 gingersnaps in place of the graham crackers and pecans.
- Pecans: They go in the crust and on top. They make it a turtle.
- Brown sugar: Light or dark works in the crust and the filling.
- Butter: I use unsalted. Salted works too.
- Heavy cream: Cold whips faster and holds its peaks.
- Cream cheese: Full fat, softened on the counter for about an hour.
- Pumpkin puree: I use Libby's Pure Pumpkin, not pie filling. Pie filling is already sweetened and spiced.
- Pumpkin pie spice: I mix cinnamon, ginger, nutmeg, allspice and cloves. Store-bought is fine.
- Caramel: Pick a thick caramel. A thick one stays on top of the pecans and drapes over them, while a thin one runs down the sides and pools on the plate. If all you have is a thin caramel, chill it for 20 minutes first and it thickens enough to use.
- Hot fudge: I use store-bought brand, microwave it for 30 seconds, then let it cool a bit.
- Cool Whip: You can use it in place of whipped cream. The cheesecake will be sweeter.
Pumpkin Turtle Cheesecake (No-Bake, with Pecans and Caramel)
Equipment
- 9 inch springform pan
- Food processor
- Electric mixer
- medium bowl
- large bowl
- Plastic wrap
- Thin knife
- Large plate or cake stand
Ingredients
Crust:
- 13 graham crackers
- ½ cup pecan halves
- 3 tablespoons light brown sugar
- ½ cup unsalted butter melted
Filling:
- 1 ½ cups heavy whipping cream cold
- 24 ounces cream cheese softened
- ½ cup 60 grams powdered sugar
- ½ cup 105 grams light brown sugar, packed
- 1 15-ounce can pure pumpkin puree, drained
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Topping:
- ¼ cup chopped pecans
- ¼ cup caramel sauce
- 2 tablespoons hot fudge sauce warmed up and cooled
Instructions
Crust:
- Grease a 9-inch springform pan with shortening or butter. Set the pan aside.
- Pulse the graham crackers, pecans, and brown sugar in a food processor until the crumbs are finely ground. Pour in the butter while the processor runs at low speed until the crumbs start to clump together.
- Pour the mixture into the prepared pan and press it into the bottom of the pan tightly. Freeze the crust for 15-20 minutes or until firm.
Pumpkin Cheesecake Filling:
- While the crust is freezing, use an electric mixer to whip the heavy whipping cream until stiff in a medium bowl. Set the whipped cream aside.
- In a separate large bowl, mix the cream cheese, powdered sugar, and brown sugar until smooth. Add the pumpkin puree, pumpkin pie spice, and vanilla extract. Mix in the whipped cream until everything is combined thoroughly.
- Spoon the filling over the frozen crust and spread it out evenly. Cover the cheesecake with plastic wrap and chill for 5 hours.
- When you are ready to serve, run a thin knife around the edge of the cheesecake and carefully release the outside ring of the pan. Transfer the cheesecake to a large plate or cake stand. Sprinkle the chopped pecans on top of the cheesecake, pour the caramel over the pecans, then drizzle the hot fudge all over. Serve chilled.
Why is my no-bake cheesecake runny?
Nine times out of ten, it's water or warmth. Pumpkin puree holds a lot of moisture, and with no oven to cook it off, that water ends up in your filling. I blot mine on two layers of paper towels for about 5 minutes first.
The other culprits are cream cheese that's too warm, cream that wasn't whipped to stiff peaks, and cutting into it too soon. Whip the cream until the peaks stand straight up, fold it in gently with a spatula, and give the cheesecake the full 5 hours. If it's still soft, 30 minutes in the freezer will firm it up enough to slice.
How to get clean slices
Cold is the whole trick. Chill the cheesecake the full 5 hours, or overnight if you can, and run a thin knife around the edge before you release the ring. Dip a long knife in hot water, wipe it dry and cut, then wipe the blade clean between every slice, because the filling drags and smears the next cut. I press the crust tightly with the flat bottom of a measuring cup so it holds when the knife goes through.
Make ahead, storage and freezing
Fridge (3 days): This is a great make-ahead dessert. Cover the cheesecake with plastic wrap and keep it in the fridge for up to 3 days. I like to add the topping right before serving, so the pecans stay crunchy and the caramel doesn't soak in. Leftover slices are good the next morning, straight from the fridge, with coffee.
Freezer (2 months): To freeze it, wrap the cheesecake in plastic wrap and then foil, and keep it frozen for up to 2 months. Thaw it overnight in the fridge before serving, and don't thaw it on the counter, since the filling gets soft. I'd freeze it without the topping and add fresh pecans, caramel and fudge after it thaws.
FAQ
Can I use pumpkin pie filling instead of puree?
No. Pie filling is already sweetened and spiced, and it throws the balance off. Check the can label for pure pumpkin puree.
Do I need to bake it or use gelatin?
No. The cream cheese and whipped cream set up as they chill, as long as you drain the pumpkin and give it the full 5 hours.
Can I use Cool Whip instead of whipped cream?
Yes. The cheesecake will be a bit sweeter, since it's already sweetened. Here's more on How Cool Whip Differs From Whipped Cream.
What can I use instead of a graham cracker crust?
Use 22 to 25 gingersnaps in place of the graham crackers and pecans. The crust gets spicier and snappier.
Why does the recipe call for powdered sugar?
It dissolves into the cream cheese without any grit. The brown sugar adds a caramel flavor that fits the topping.
Can I make it a day ahead?
Yes. Chill it overnight, cover it, and add the topping right before serving.
Serving, storing and leftovers
I serve it chilled, straight from the fridge. It keeps covered in the fridge for up to 3 days, and I like leftover slices the next morning with coffee.
To freeze, wrap it in plastic wrap and foil and keep it frozen for up to 2 months, then thaw it overnight in the fridge before serving. I've frozen this no bake pumpkin cheesecake many times and it's served best when it's almost defrosted so that the crust is crunchy and cold to touch.
More No Bake Cheesecakes
- No Bake Cherry Cheesecake: a cherry-topped cheesecake for when you want something fruity after all the pumpkin.
- No Bake Butterscotch Cheesecake: a good pick if the caramel on this one is your favorite part.
- No Bake Oreo Cheesecake: a chocolate cookie cheesecake, no gelatin needed.
- No-Bake Coffee Cheesecake Pie: a pie-style version with coffee flavor, easy to slice.
- No-Bake Peanut Butter Cheesecake: thick and creamy, for peanut butter fans.
- No-Bake Pecan Pie Cheesecake: the closest cousin to this one, with pecans front and center for the holiday table.
- No-Bake Cranberry White Chocolate Cheesecake: a tart-and-sweet holiday option.
- No Bake Black Forest Oreo Cheesecake: chocolate and cherry together.
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