Imagine a dessert so creamy, so luxurious, and so effortlessly delicious that it requires zero baking time and will have your guests begging for the recipe. This No Bake Egg Free Pumpkin Cheesecake with Praline Sauce is not just a dessert—it's a culinary masterpiece that captures the essence of fall in every single bite. Perfect for those who want maximum flavor with minimal effort, this show-stopping treat combines the rich, velvety texture of pumpkin cheesecake with a sinfully sweet praline sauce that will make your taste buds dance with joy.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 8 oz cream cheese
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 1/4 cup butter
Instructions
- Prepare a 9-inch springform pan by lightly greasing the bottom and sides with butter.
- In a large mixing bowl, soften cream cheese at room temperature for 15 minutes to ensure smooth blending.
- Using an electric mixer, beat cream cheese until light and fluffy, approximately 2-3 minutes.
- Add pumpkin puree, sugar, cinnamon, and vanilla extract to the cream cheese. Mix thoroughly until completely combined and smooth.
- In a separate bowl, whip heavy cream until stiff peaks form, about 3-4 minutes using an electric mixer.
- Gently fold the whipped cream into the pumpkin cream cheese mixture, ensuring even incorporation without deflating the cream.
- Pour the cheesecake mixture into the prepared springform pan, smoothing the top with a spatula.
- For the praline sauce, melt butter in a small saucepan over medium heat.
- Add brown sugar and chopped pecans to the melted butter, stirring continuously for 2-3 minutes until the mixture becomes glossy and slightly thickened.
- Drizzle the warm praline sauce over the cheesecake, creating a decorative pattern.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
- Before serving, run a knife around the edge of the pan to loosen, then release the springform sides.
- Slice and serve chilled, optionally garnishing with additional chopped pecans or a sprinkle of cinnamon.
Tips
- Ensure your cream cheese is completely at room temperature to prevent lumps and achieve a smooth, creamy texture.
- When whipping heavy cream, use chilled equipment for the best volume and stiffest peaks.
- Fold the whipped cream gently into the pumpkin mixture to maintain its light, airy consistency.
- For the praline sauce, watch the heat carefully to prevent burning the butter and sugar.
- Refrigerate the cheesecake for at least 4 hours, but overnight is ideal for the best set and flavor development.
- Use a hot knife when slicing to get clean, beautiful pieces.
- For an extra touch of elegance, garnish with a sprinkle of cinnamon or additional toasted pecans before serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 5g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 75mg
