You’ll love heavenly bite after bite of fluffy pumpkin mousse, whipped cream, caramel, pecans and a pecan shortbread crust for sure! Get thy shovel!
Not only is this lush dessert is right on target for Thanksgiving & Christmas, it’s also a major time saver because it’s no-bake.
It reminds me of the Pumpkin Lasagna Dessert here, but I changed up a few things to make it more pumpkin cheesecake-friendly.
It’s very easy to layer and assemble it all together without too much fuss!
First the pecan shortbread crust…
Melted butter, flour, sugar and chopped pecans is all you need to prepare this shortbread, which means no food processor or pastry cutter needs to be used. Once the ingredients are mixed together, just plop it into your spring-form pan and press it down with your fingertips or the back of a spoon until even. Bake the crust for 15 minutes and let it cool while you make your pumpkin mousse.
Other crust ideas? Sure! You can use a prepared pie crust if you wish for a shortcut. Otherwise, any cookie crust or graham cracker crust will work for an 8×8 or 9×9 pan.
Pumpkin Mousse Cheesecake…
Beat the cream cheese and sugar in large bowl with mixer until blended. Add pumpkin and spice and mix well. Fold in 1 cup whipped topping, then spoon into prepared crust.
Whipped Cream Layer with Caramel and Pecans…
2-3 cups whipped cream, depending on how much whipped topping you want and frost or pipe whipped cream on top. Add pecans pieces to edge and chopped pecans to center of whipped cream and drizzle some yummy caramel sauce on top!
Add more caramel when serving if desired. I desire…do you?
You need this no-bake cheesecake, especially when you want a creamy, dreamy pumpkin sensation and the great thing is you can make this cheesecake a couple of days ahead of time. Woot-woot!
More pumpkin? Check out this Pumpkin Magic Custard Cake or this Starbuck’s Copycat Pumpkin Bread for other ways to celebrate!
Easy No-Bake Pumpkin Cheesecake
Ingredients
- Nutty Shortbread Crust Can use a prepared crust or make your own graham cracker or cookie crust if you have a favorite
- 3 tbsp sugar
- 10 tablespoons unsalted butter melted
- 3/4 cups all-purpose flour
- 3/4 cups walnuts or pecans chopped
- Pumpkin Cheesecake Layer
- 1 pkg. 8 oz. brick cream cheese, softened
- 1/3 cup powdered sugar or sugar
- 1 cup canned pumpkin puree
- 1 tsp. pumpkin pie spice
- 1 cup whipped topping
- Whipped Topping Layer:
- 2 - 3 cups whipped topping
- 2 Tbsp. caramel ice cream topping more if desired
- 1 cup pecan halves and chopped bits
Instructions
- Nutty Shortbread Layer:
- LIne an 8x8 or 9x9 spring-form pan with parchment paper. Lightly spray with non-stick cooking spray and set aside.
- In a bowl, combine the melted butter, flour, sugar and chopped pecans and mix together. Once the ingredients are mixed together, you should be able to pinch some of it together and for a soft dough. Transfer to into your spring-form pan and press it down with your fingertips or the back of a spoon until even. Bake the crust for 12-15 minutes and let it cool while you make your pumpkin mousse.
- Pumpkin Cheesecake Layer
- Using mixer, beat cream cheese and remaining sugar in large bowl with mixer until blended. Add pumpkin and spice; mix well. Stir in 1 cup whipped topping. Spoon into prepared crust.
- Refrigerate 4 hours or until firm.
- Whipped Topping Layer:
- Decorate the top with dollops of piped whipped cream and add pecans and caramel and serve!
Notes
These Bourbon Pecans from Nuts.com sound like they would be amazing on this dessert. I love all of their products! They have the best premium bulk nuts, seeds and dried fruits, superfoods, baking, chocolates and sweets and a lot more!
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