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No Bake Salted Pecan Pumpkin Cheesecake

No Bake Salted Pecan Pumpkin Cheesecake


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Delightful little pumpkin cheesecakes with a salted pecan crust. MORE+LESS-

Pecan Crust

2

tablespoon butter, melted

1

teaspoon flaked sea salt

Pumpkin Cheesecake Filling

1

(8 oz) brick cream cheese, room temperature

1/2

cup yogurt (such as Yoplait® Light pumpkin pie yogurt)

1

teaspoon ground cinnamon

1/2

teaspoon ground nutmeg

4

cups whipped cream, divided

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  • 1

    Preheat oven to 400°F. Spread out pecans in an even layer on a baking sheet. Toast for about 5-7 minutes until fragrant. Remove from oven.

  • 2

    Reserve about 8 pecans to top the cheesecakes if desired. Then crumble the rest by hand or in a food processor. Toss together the crumbled pecans with the melted butter, brown sugar and sea salt until combined. Then portion the pecan crust evenly into your serving dishes or ramekins, and press down lightly to flatten. (I used about 2 tablespoons per serving dish.)

  • 3

    To make the filling, use a food processor or electric mixer to whip the cream cheese until smooth. Add in the pumpkin puree, yogurt, sugars, cinnamon, nutmeg and cloves, and continue mixing until smooth. (Although a few little lumps are ok!)

  • 4

    Fold in 2 cups of the whipped cream by hand, combining until smooth. Then use a pastry bag or a spoon to portion the filling evenly into your serving dishes.

  • 5

    Top with the remaining whipped cream, and if desired, your reserved pecans. Serve immediately, or refrigerate up to 2 hours.

No nutrition information available for this recipe

More About This Recipe

  • Delightful little pumpkin cheesecakes with a salted pecan crust…delish!Who loves cheesecake? Pumpkin pie?? Pecan pie???Well if you raised your hand to any of those, I’m pretty sure you are going to love these cute little No-Bake Salted Pecan Pumpkin Cheesecakes!These delightful little desserts are made with a buttery salted pecan crust. Then topped with a spiced pumpkin cream-cheese filling. And then of course, topped with a little whipped cream…just because.But the best part is that there is no baking required! Just whip everything together and press it into your favorite serving dishes (glass pots, ramekins, or even make one big pie), and you’re good to go in less than 30 minutes. My friends adored these!Garnish on top with a pecan, or just serve as is.You’re going to love these! So cute, quick and easy…and delish!More Mini DessertsLove desserts served individually portioned? Then try some more!
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

No Bake Pumpkin Cheesecake with Caramel Pecan Topping

I can’t stand it. Why are things so much cuter when they are pint size?

Like baby clothes! A fellow blogger sent me these Minnetonka red moccasins for the babe this weekend and I was ecstatic. I mean. I can’t wait to dress my little man up in them. He be sytlin. And second, I am overwhelmed by how sweet the blogging world really is! I have made so many friendships over the past year and half something I never imagined upon embarking on this journey! Despite never meeting majority of them, I feel like I connect and talk with them on the daily as we stay up to date with each others lives through our blogs. Very unique friendships, but ones I am very grateful for!

Other things that are cute in pint size? Desserts! Like these no bake pumpkin cheesecakes. Cute as pie! Please excuse my lame humor this morning…

I couldn’t hold off on posting pumpkin any longer. It is September after all. Which here in the midwest, usually means fall is right around the corner! Bring on the soups, cinnamon, pumpkin and all things fall!

Just because these desserts are miniature doesn’t mean that they don’t pack a mean punch. They start with a graham cracker crumb base. Bet you saw that one coming right? But with some cheesecakes, I am purist. I choose to spice up on aspect rather than throwing a bunch of curve balls your way. Rather than sugar, I subbed brown sugar to add a bit more warmth to the base. Once you have it all combined, simply add a big ol spoonful to the bottom of your serving dishes (or one large dish if you choose not to go the mini route) and let set while you whip up the golden layer.

This layer I could serve on its own as mousse, it is THAT good. I may have been eating it by the spoonful. It was lunchtime and the baby wanted it…so fair enough? Growing up I never really cared for pumpkin pie for some reason. But somewhere along the line, I was introduced to pumpkin cheesecake and all bets were off! I was converted. Pumpkin lover for life.

The filling is so simple. And doesn’t require any cooking. Hence no bake. And this filling sparked another idea and which will be coming soon. Which is incredible! So be on the lookout…

Some light cream cheese is whipped until it’s fluffy and mixed with a bit of powdered sugar (again, holidays and moderation), pumpkin puree, some flavorings then all gently mixed with whipped topping. Once it’s all combined and fluffy, spoon onto of your base, then chill in the fridge until ready to serve.

And we don’t stop there. You can, but come on. That is no fun. Last week, I shared my lighter caramel sauce! AKA. Gold! It’s buttery and gooey and everything caramel should be. Whip this up while making the rest of the cheesecake, but don’t drizzle it on top until you are ready to serve as it hardens upon chilling. A simple solution? Just zap it in the microwave for a few seconds until its slightly warm again and drizzle onto the cheesecake over the pecans.

The only thing left, grab that spoon and dig in!


No Bake Pumpkin Cheesecake is a creamy pumpkin flavored mousse over sweetened graham cracker crust and finished with a nutty, caramel drizzle!


Tips for making the best No Bake Pumpkin Cheesecake:

  • When making the crust, use the entire Oreo – cream and all!
  • The salted butter in the crust provides the perfect balance to the sweetness of the cookies. If you only have unsalted butter, toss in a pinch of salt when mixing.
  • Make sure your cream cheese is room temperature. This will ensure you get the smoothest, creamiest texture in your cheesecake.
  • The pecans for the topping can be salted or unsalted, and toasted or untoasted. This comes down to personal preference
  • You can make this cheesecake a day in advance. Just cover and chill until ready to serve!

Pumpkin Pecan Cheesecake

This luscious Pumpkin Pecan Cheesecake combines a rich filling, crunchy maple pecan topping, and salted caramel.

Hello, folks! Happy Monday. Oh happy cheesecake Monday, precisely. I am going to keep it super short and sweet today. Besides, who needs a lot of words when two wonderful things are involved?

a. Apparently, this delicious Pumpkin Pecan Cheesecake

b. New photos of Daisy as promised in the previous post.

Few Notes on Pumpkin Pecan Cheesecake:

  • It is not overly sweet, as well as this Butterscotch Apple Cheesecake. Most similar recipes would call at least 1 cup of sugar for the filling when I used just 1/3 of a cup. I also didn’t add any sugar into the base because why yes – the crumbs are sweet enough themselves! This cheesecake has plenty of sweetness though coming from the topping and caramel
  • The texture of the cheesecake is light, mousse-like, not as dense as you probably prefer, but it’s delightful
  • The buttery and crunchy pecan maple topping is a perfect way to balance the delicate texture of the cheesecake. It is also a super addictive snacking material
  • The salted caramel with a distinctive maple flavour is everything!

Daisy & Caramel

Talking about this caramel, Daisy 100% approved. I wanted to take a shot with her and cheesecake, but she didn’t show any interest in it. Instead, she was impressed with the caramel. She literally couldn’t stop returning to that bowl 4 times, within a few minutes. That must have been the maple flavour she’s Canadian after all! (Or could have been cream and butter.) Isn’t it her face is just so cute and hilarious?

Anyway, I hope you like this caramel too as well as this delightful Pumpkin Pecan Cheesecake.

See you very soon (And most likely, I will be with my first Christmas recipe.)


Pecan Streusel Pumpkin Cheesecake

  • Author: Life, Love and Sugar
  • Prep Time: 45 minutes
  • Cook Time: 65 minutes, plus 3-4 hours cooling
  • Total Time: 49 minute
  • Yield: 12 - 15 Servings 1 x
  • Category: Cheesecake
  • Method: Oven
  • Cuisine: American

Description

This Pecan Streusel Pumpkin Cheesecake recipe is one of my favorite fall pumpkin desserts! The thick and creamy pumpkin cheesecake with the streusel on top and the crunch from the pecans is pure heaven!

Ingredients

TOASTED PECANS

  • 1 cup ( 163g ) finely chopped pecans
  • 1 tbsp light brown sugar, loosely packed
  • 1 tbsp ( 14g ) salted butter, melted

CRUST

  • 2 cups ( 268g ) graham cracker crumbs
  • 3 tbsp ( 39g ) sugar
  • 1/2 cup ( 112g ) salted butter, melted

FILLING

  • 24 ounces ( 678g ) cream cheese, room temperature
  • 1 cup ( 207g ) sugar
  • 3 tbsp ( 24g ) all purpose flour
  • 1 cup ( 232g ) pumpkin puree (canned pumpkin)
  • 1/2 tbsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp cloves
  • 4 large eggs, room temperature

STREUSEL

  • 2/3 cup ( 87g ) all purpose flour
  • 2/3 cup ( 150g ) light brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • Pinch of cloves
  • 5 tbsp ( 70g ) salted butter, melted

Instructions

1. To toast the pecans, preheat the oven to 350°F (176°C). Line a cookie sheet with parchment paper or a silicone baking mat.
2. Combine the melted butter, pecans and brown sugar in a medium sized bowl and toss to coat.
3. Spread the pecans evenly onto the cookie sheet and bake for 5-7 minutes, or until toasted.
4. Set pecans aside to cool.
5. Change the oven temperature to 325°F (163°C). Grease a 9×13 pan.
6. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the prepared pan.
7. Bake the crust for 10 minutes, then set aside to cool.
8. Reduce the oven temperature to 300°F (148°C).
9. In a large bowl, blend the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
10. Add the pumpkin puree, vanilla extract and spices and mix on low speed until well combined.
11. Add eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
12. Pour the batter into the pan with the crust and spread evenly.
13. Bake the cheesecake for 35-40 minutes.
14. While the cheesecake is baking, make the streusel. Combine all the ingredients for the streusel in a medium bowl, then add the pecans. Mix until crumbly and well combined.
15. Turn off the oven and leave the cheesecake in the oven with the door closed for 10 minutes.
16. Remove the cheesecake from the oven (by this point, the top of the cheesecake should be more firm so it can hold the topping), and sprinkle the pecan streusel over the top.
17. Place the cheesecake back in the oven with the oven door closed for another 15 minutes.
18. Crack the door of the oven, with the cheesecake inside, for 15 minutes. This slow cooling process helps prevent the cheesecake from cracking.
19. Put the cheesecake in the fridge to cool completely, 3-4 hours.
20. Cut the cheesecake into slices and serve.

Keywords: pumpkin cheesecake, pumpkin desserts, fall desserts, easy cheesecake, how to make cheesecake, pecan cheesecake


Maple Pumpkin Cheesecake with Pecan Praline Topping

Here is the last easy Thanksgiving recipe that I have for you before the big day later this week! I’m pretty sure I saved the best for last.

While I would happily eat more of the sweet potatoes and turkey that I shared last week, I could really go for another piece of this no bake maple pumpkin cheesecake!

Extra pecan praline topping, please! As far as easy Thanksgiving desserts go, I don’t think it gets much better than this.

Light, fluffy cheesecake is filled with my new favorite fall flavor combination this year. . .pumpkin and maple. Now I know people have widely varying opinions on what the true texture of cheesecake really is.

Take my husband and me for instance. My husband likes a dense, rich cheesecake. I, on the other hand, prefer a light, airy cheesecake.

You can see who wasn’t in the kitchen the day I made this cheesecake! (But don’t worry, I also made him a cheesecake the way he likes it!)

Whether or not you refuse to call this type of cheesecake an actual cheesecake, I am confident you will like this “dessert”.

I strongly recommend you use real whipped cream for this cheesecake, it only adds an additional 10-15 minutes of prep and the flavor is completely worth it.

How to make Homemade Whipped Cream for cheesecake

  • Start with a hand held electric mixer or a stand mixer affixed with a whisk attachment.
  • Place 1 cup whipped cream in bowl and beat on medium-high speed until soft peaks form.
  • Add in 2 tablespoons confectioner’s sugar and beat on high speed until stiff peaks form.

The rich praline topping is made with a simple homemade caramel sauce and pecans. Plus, it can be made ahead of time and warmed right before serving to save you a bit of time in your planning.

If you find that you have some leftover, it makes a great topping for ice cream or french toast.

Actually, you may want to make extra just so you can have leftovers! So, if you need an easy recipe and pie isn’t your thing, this cheesecake is worthy of a place at your Thanksgiving table!


Homemade No-Bake Pumpkin Cheesecake

If you like cheesecake then you will love this delicious Homemade No-Bake Pumpkin Cheesecake. What makes this cheesecake recipe truly unique is the fact that it does not require any baking. Pile the creamy cheesecake on top of the crunchy toasted pecan and graham cracker crust for a mouthwatering experience. This no-bake cheesecake recipe can be made quickly and easily without an oven making this one of the best cheesecake recipes ever created! So what are you waiting for? Try this no-bake dessert recipe out tonight!

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No Bake Pumpkin Cheesecake

This is the very best recipe for a delicious No Bake Pumpkin Cheesecake, which I created just for you. At this time of year I love to think of new ways to use traditional flavors and seasonal ingredients. While there is nothing like mom’s pumpkin pie or a classic apple crisp, I personally love to use the holiday flavors we all know and love as a dessert starting point. This year instead of buying something from the store, you can change things up, and present an impressive serving of this super rich Pumpkin Cheesecake.

This really is the perfect marriage of homemade pumpkin pie and a homemade cheesecake. My other no-bake cheesecake recipes like No-Bake Cookie Butter Cheesecake and No-Bake Fudge Brownie Cheesecake have been some of your favorite recipes for entertaining and this one will be no different. My No Bake Pumpkin Cheesecake ensures you get the pumpkin hit that this season is all about, but replaces the typical pie, with this rich, easy, and indulgent version.

You will not believe how well the sweet tang of cream cheese and the earthy flavor of pumpkin compliment each other. Not to mention that cookie crust. Not only is this recipe easier than a pumpkin pie but without a doubt it is more of a show stopper!

You can drizzle a little caramel sauce over for a final flourish with my Microwave Salted Caramel Sauce.

If you want more pumpkin holiday desserts but are looking for a single serve option be sure to check out this recipe for my Microwave Pumpkin Pie in a Mug.


12 of the Best Cheesecake Recipes for Every Month of the Year

The best cheesecake recipe is a matter of opinion—but also of circumstances. The extra-decadent holiday cheesecake you love in December may pale in comparison to a fruity, no-bake dessert in August. Hence, we present a cheesecake for every month of the year.

You know that episode of “Friends” where Rachel and Chandler devour a cheesecake off of the floor of a New York City apartment building, asses triumphantly in the air? Total biopic of my life. Seriously, National Cheesecake Day (July 30) is my Christmas—and what’s Christmas without a gift? So, in honor of this most glorious and legitimate of holidays, I present to you a cheesecake recipe for every month. This truly is the gift that keeps on giving. No need to thank me. Enjoy these cheesecakes at a party, by yourself, or just eat it off your apartment building’s floor if you want to. It’s a holiday, after all—go nuts!

January: Classic Cheesecake

If I had a nickel every time I heard that January was a “blank slate,” I’d have WAY too many nickels. In a world where cheesecake exists, are you really going to stick to your resolutions? However, to keep in the “new year, new me,” spirit, here is the blank slate of cheesecakes. A fresh start to the list of cheesecake recipes, this classic cake is perfect for January! Get our Classic Cheesecake recipe.


Watch the video: Εύκολη τυρόπιτα χωρίς φύλλο με γιαούρτι. foodaholics Easy cheese pie with yogurt (December 2022).