No Bake Pumpkin Cheesecake with Sugared Pecans


by: Jenni@CK

A creamy no bake pumpkin cheesecake perfect for the fall. The sugared pecans add a special touch to this easy dessert!


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serves: 8-10

For sugared pecans

4 tablespoons sugar

1 cup pecan pieces

For cheesecake

8 graham crackers, finely crushed

4 tablespoons butter, melted

1/2 cup + 2 tablespoons sugar, divided

2 packages (8 ounces each) cream cheese, softened

4 ounces Cool Whip, thawed (half of an 8 ounce tub)

1 cup canned pumpkin

1 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon ginger

Nutrition Facts
No Bake Pumpkin Cheesecake with Sugared Pecans

Servings Per Recipe: 8

Amount per Serving

Calories: 509

  • Total Fat: 41.1 g
  •     Saturated Fat: 18.9 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 97.2 mg
  • Sodium: 274.1 mg
  • Total Carbs: 32.8 g
  •     Dietary Fiber: 2.6 g
  •     Sugars: 25.6 g
  • Protein: 5.8 g

how is this calculated?

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1.  For the sugared pecans

2.  1.Heat a small skillet over medium low heat. Add sugar and cook, stirring occasionally, until melted.

3.  2.Add the pecans and stir to coat. Cook one minute, stirring often, until pecans are toasted and fragrant.

4.  3.Let cool. Once cool, you can break them up if they have stuck together.

5.  For the cheesecake

6.  4.Mix cracker crumbs with butter and 2 tablespoons sugar in medium bowl. Press onto the bottom and up sides of a 9 inch pie plate. Refrigerate while you prepare filling.

7.  5.In a large bowl, beat cream cheese with remaining 1/2 cup sugar. Stir in pumpkin, Cool Whip, and spices. Pour the filling into the crust and spread evenly.

8.  6.Refrigerate four hours or until firm. Serve with sugared pecans.

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Kathy M


I ended up making this and everyone loved it