No Bake Pecan Pie Cheesecake

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!

Course Dessert

Cuisine American

Keyword Pecan Pie Cheesecake

Prep Time 20

Cook Time 5

Total Time 6 25

Servings

Calories 783kcal

Author Michele

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

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.

Video

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