10/09/2026
Did you know you can make a no-bake cheesecake with the Homestyle Pumpkin Pie & Walnut Spread? Check out the recipe below to take that yummy seasonal spread to the next level. 🍂 🎃
Pumpkin No-Bake Cheese Cake
Prep 20 MIN * Total up to 8 HR 0 MIN * Servings 12
Ingredients:
- 10 Squares (5 whole) graham crackers
- 1 ½ C. Ginger Snaps
- 5 Tbsp. Butter, melted
- ¼ Tsp. Pumpkin Pie Spice or Cloves
- 2 -7oz Pumpkin Pie Walnut Spread
- 1 -8oz Block Cream Cheese
- 2 C. Frozen Cool Whip (thawed)
- 1 Tsp. Cinnamon
Topping:
- 1 Bottle Ghirardelli Sea Salt Caramel Sauce
- ¼ C. Candied Pecans (pieces)
Steps:
1. Place graham crackers and Ginger Snaps in the bowl of a food processor.
2. Pulse until you have fine crumbs. If you don’t have a food processor you can simply place the graham crackers and cereal in a large zip-top bag and smash into crumbs using a rolling pin or the back of a pan.
3. Add the melted butter to the crumbs and mix until well combined. Using the flat bottom of a drinking glass to form an even layer, press the mixture into the bottom and up the sides of an 8-inch spring form pan. You’ll want the crumbs to go at least an inch up the side so you have a nice edge to your cheesecake. Freeze until the filling is ready.
4. Beat the cream cheese and the pumpkin walnut spread using an electric mixer until it’s light and fluffy. Add the cinnamon, pumpkin pie spice or cloves and beat until well combined. Spoon in the whipped topping and beat until smooth and creamy. Spoon the filling over top of the crust.
5. Spread into an even layer. Top with chopped candied pecans and salted caramel sauce (drizzled), chill until set. If you are in a hurry, pop the cheesecake into the freezer for 2 hours; otherwise, refrigerate for at least 8 hours. Once the cheesecake is set, remove it from the pan.
6. If frozen allow the cheesecake to thaw for 30-60minutes before serving. If refrigerated, cut, serve, and enjoy.
