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Pumpkin Turtle Cheesecake (No-Bake, with Pecans and Caramel)
This no-bake pumpkin turtle cheesecake has a graham cracker and pecan crust, a creamy pumpkin filling lightened with whipped cream, and a topping of chopped pecans, caramel, and hot fudge. It takes 25 minutes of hands-on time, needs no oven, and makes 8 slices. It's an easy make-ahead dessert for Thanksgiving or any fall dinner.
Servings: 8 slices
slices
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.
Nutrition Facts
Pumpkin Turtle Cheesecake (No-Bake, with Pecans and Caramel)
Amount per Serving
Calories
847
% Daily Value*
Fat
67
g
103
%
Saturated Fat
36
g
225
%
Trans Fat
0.5
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
20
g
Cholesterol
167
mg
56
%
Sodium
477
mg
21
%
Potassium
285
mg
8
%
Carbohydrates
57
g
19
%
Fiber
2
g
8
%
Sugar
41
g
46
%
Protein
9
g
18
%
Vitamin A
2185
IU
44
%
Vitamin C
1
mg
1
%
Calcium
165
mg
17
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
