No Bake Pecan Pie Cheesecake
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No Bake Pecan Pie Cheesecake
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This easy No-Bake Pecan Pie Cheesecake has a smooth, creamy cheesecake, with a crunchy cookie crust, combined with sweet, sticky, and nutty pecan pie topping for a delicious holiday dessert!
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Ingredients
Cookie Crust
- 1 (8.8 ounce package) biscoff cookies
- 1/4 cup brown sugar
- 1/3 cup melted butter
Cheesecake Filling
- 2 (8-ounce packages) cream cheese (room temp)
- 14 ounces sweetened condensed milk
- 8 ounces whipped topping (Cool Whip)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Pecan Pie Topping
- 1/2 cup brown sugar
- 1/4 cup butter
- 1/4 cup heavy cream
- 1/4 cup corn syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup Chopped Pecans
- 1 cup pecan halves
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Instructions
Prepare the Crust
- Crush the Cookies: Place the Biscoff cookies in a food processor and pulse until fine crumbs form. Alternatively, place them in a sealed bag and crush with a rolling pin.
- Combine Ingredients: In a bowl, mix the cookie crumbs with 1/4 cup brown sugar and 1/3 cup melted butter until evenly combined and the texture resembles wet sand.
- Press the Crust: Transfer the mixture into a 9-inch springform pan and press it firmly and evenly into the bottom and up the sides a little. Use the bottom of a measuring cup to compact it.
- Chill the Crust: Place the crust in the refrigerator to set while preparing the filling.
Make the Cheesecake Filling
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy.
- Add the Sweetened Condensed Milk: Gradually add the sweetened condensed milk, continuing to beat until fully incorporated and smooth.
- Add the cinnamon and nutmeg, mixing well to distribute the flavors.
- Gently fold the whipped topping into the mixture until smooth and fluffy.
Assemble The Cheesecake
- Pour the filling over the prepared crust, smoothing the top with a spatula. Return to the refrigerator to chill for at least 4 hours or until firm.
Prepare the Pecan Pie Topping
- In a medium saucepan, combine brown sugar and butter. Heat over medium heat, stirring constantly until the mixture comes to a gentle boil.
- Remove from the heat and stir in the cream and corn syrup.
- Reduce the heat to low and simmer for 1-2 minutes, allowing the sauce to thicken slightly. Remove from heat and stir in the salt, vanilla extract, and pecans.
- Let the topping cool to room temperature before pouring it over the chilled cheesecake.
Add The Pecan Pie Topping
- Spread the cooled pecan topping evenly over the cheesecake.
- Return the cheesecake to the refrigerator for another 1-2 hours to allow the topping to set.
- Carefully remove the sides of the springform pan, slice, and serve. Keep leftovers refrigerated.
Notes
- Plan Ahead: This dessert improves with a little time, as the flavors meld and the cheesecake sets. Prepare it a day in advance for the best results.
- Storage: Wrap the cheesecake in plastic wrap and store the cheesecake in the refrigerator.
- Freezing: You can freeze the cheesecake if you prefer. Freeze before adding the pecan topping
Nutrition Information
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Calories
783kcal
(39%)
Carbohydrates
90g
(30%)
Protein
10g
(20%)
Fat
45g
(69%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
7g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
56mg
(19%)
Sodium
559mg
(23%)
Potassium
423mg
(12%)
Fiber
4g
(16%)
Sugar
71g
(142%)
Vitamin A
613IU
(12%)
Vitamin C
2mg
(2%)
Calcium
237mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 783 kcal
% Daily Value*
| Calories | 783kcal | 39% |
| Carbohydrates | 90g | 30% |
| Protein | 10g | 20% |
| Fat | 45g | 69% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 559mg | 23% |
| Potassium | 423mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 71g | 142% |
| Vitamin A | 613IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 237mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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