This Winter Spiced Pecan Caramel Cheesecake is perfect for a celebration table — make-ahead, no-bake and gluten free.
I made this cheesecake a few weeks ago revisiting a freelance recipe from last year. I was craving crisp candied pecans (make a double batch — they’re brilliant for snacking) and the idea for a winter-spiced, pecan-topped cheesecake came to mind.
With a few tweaks to add warming winter spices and to make it gluten free for my mother-in-law, the dessert turned out exactly as I imagined: sweet, crunchy and creamy. It’s a great make-ahead dessert — chilled and ready to serve (aside from the tiny test slice required for photos!).
For that dinner I was testing a few other dishes too, using the family as willing recipe guinea pigs. I served leftover turkey tikka masala and beef rendang alongside a large salad with a creamy curry-spiced dressing — yes, an eclectic spread, but it all worked and everyone left happy and full.
If you ever visit a food blogger for dinner, expect to:
- Be the taste tester for new recipes
- Receive food that may have had a piece removed for photography
- Eat dishes that don’t always match perfectly on the same plate
- Be served seasonal dishes early (leftover turkey in early December, anyone?)
- Possibly be asked to take part in a quick photoshoot before you can tuck in
I managed to hit four of those five for this gathering — poor family, but they were champs.
Everything was eaten, and the cheesecake proved to be that irresistible dessert: “I’m too full for dessert… but I’ll have a small slice,” followed by another slice. The texture is exactly what you want — a classic no-bake filling spiced with cinnamon, nutmeg and ginger, set inside a gluten-free oat-biscuit crust pressed up the sides like a case rather than just a base. The buttery biscuit flavour is addictive.
My tip for neat, even edges on the biscuit case: use a small measuring cup to press the crumbs into the sides, and a teaspoon to level the rim. That trick transformed my previously wonky cheesecakes into tidy, even ones.
The candied pecans are simple: cook pecans with sugar and a little butter until the sugar melts and coats the nuts. Spread them out to cool so they crisp up, then roughly break them before scattering over the cheesecake.
The Recipe:
Winter Spiced Pecan Caramel Cheesecake — no bake and gluten free!
Ingredients
Biscuit base:
- 500 g (17.5 oz) oat biscuits/cookies — use gluten-free if needed
- 225 g (1 cup + 1 tsp) unsalted butter, melted
Pecan topping:
- 120 g (1 cup + 1 tbsp) pecans, roughly chopped
- 50 g (1/4 cup) golden caster or superfine sugar
- 1 tbsp unsalted butter
Cheesecake filling:
- 240 ml (1 cup) double (heavy) cream
- 480 g (2 cups + 2 tbsp) full-fat cream cheese
- 115 g (1 cup) confectioners’ (powdered) sugar
- 1 tsp vanilla extract
- 1/4 tsp nutmeg
- 3/4 tsp ground ginger
- 1 1/4 tsp ground cinnamon
Also:
- 4 tbsp shop-bought salted caramel sauce (or use your favourite homemade salted caramel)
Instructions
- Place the oat biscuits into a food processor and pulse until they become fine crumbs. Alternatively, place them in a sealed bag and crush with a rolling pin.
- Transfer the crumbs to a bowl and stir in the melted butter until evenly combined.
- Line the base of a 23cm (9-inch) springform tin with a circle of parchment. Spoon the biscuit mixture into the tin and press it into the base and up the sides to form a case. Tip: use a small measuring cup to press the crumbs into the sides and a teaspoon to level the rim. Chill in the fridge while you prepare the rest of the cheesecake.
- To make the caramelized pecans, prepare a piece of baking parchment on a tray or plate for cooling the nuts.
- In a frying pan over medium-high heat, add the butter and sugar and heat until the butter is almost melted. Add the pecans and stir continuously for 3–4 minutes until the sugar has melted and coats the pecans. Remove from the heat and spread the pecans on the prepared parchment to cool in a single layer. Once cooled (about 10 minutes), break them into rough pieces.
- Make the cheesecake filling by whisking the cream until soft peaks form. Add the cream cheese and whisk to combine. Add the confectioners’ sugar, vanilla, nutmeg, ginger and cinnamon and whisk until smooth and evenly combined.
- Remove the crust from the fridge, spoon in the cheesecake filling and smooth the top with a spatula. Scatter the caramelized pecans over the filling. Refrigerate for at least 30 minutes, or up to a day, to set.
- When ready to serve, release the cheesecake from the tin and peel away the parchment. Place on a serving plate and drizzle with salted caramel sauce.
Notes
If refrigerating for more than a couple of hours, keep the cheesecake covered with clingfilm. Remove from the fridge 30–60 minutes before serving to soften the biscuit base slightly.
Nutritional information is per serving and should be used as an approximation.
Nutrition
Calories: 621 kcal | Carbohydrates: 53 g | Protein: 6 g | Fat: 44 g | Saturated Fat: 21 g | Cholesterol: 99 mg | Sodium: 318 mg | Fiber: 2 g | Sugar: 27 g
Nutrition information is automatically calculated and should only be used as an approximation.
Enjoy this easy make-ahead, no-bake cheesecake — the warming spices and crunchy caramelized pecans make it a festive favourite that’s perfect for sharing.