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A round, orange pumpkin cheesecake with a slice missing, topped with swirls of whipped cream and small pumpkin-shaped candies, displayed on a light blue plate against a peach-colored background.

No-Bake Pumpkin Ombre Cheesecake

A no-bake pumpkin cheesecake with orange ombre layers. Topped with cream and pumpkin candies.
Author: Nick Makrides
5 from 1 vote
Print Recipe Pin Recipe
Prep 30 minutes
Cook 45 minutes
Total 3 hours 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 542 kcal

Ingredients

Pumpkin Spice

  • 2 tsp cinnamon powder
  • 2 tsp ginger powder
  • 2 tsp nutmeg
  • 2 tsp allspice
  • 2 tsp cloves

Crust

  • 2 cups (300 g) graham crackers
  • 1/2 cup (125 ml) unsalted butter, melted
  • 1/2 cup (125 g) pecans
  • 1 tsp pumpkin spice

Pumpkin Puree

  • 1 cup (200 g) pumpkin, peeled and cubed
  • 1/2 cup (125 ml) heavy cream

Pumpkin Cheesecake

  • 1 tsp pumpkin spice
  • 1/2 cup (80 g) powdered sugar
  • 2 cups (500 g) cream cheese
  • 1 tsp vanilla extract
  • 1 1/2 cups (375 ml) heavy cream
  • 4 tbsp gelatin + 6 tbsp cold water
  • 6 drops orange food gel

Whipped Cream

  • 1 cup (250 ml) heavy cream
  • 1/2 cup (80 g) powdered sugar
  • 1 tsp vanilla extract

Decorations

  • 12 fondant pumpkin candy decorations

Instructions
 

Pumpkin Spice

  • To make the pumpkin spice, simply mix all the ingredients together in a small mixing bowl.

Crust

  • Begin by lining the bottom of an 8” spring form pan with baking paper. Set aside.
  • To make the crust, add the graham crackers, pecans and pumpkin spice to a food processor. Pulse until they form crumbs.
  • Combine the crumbs with the melted butter and mix together until well combined.
  • Press the crumbs into the bottom and halfway up the sides of a 9-inch springform pan. Set in the refrigerator to firm.

Pumpkin Puree

  • Bring a steamer pot filled halfway with water to a gentle boil. Add the pumpkin and steam for 20 minutes. Allow to cool for 20 minutes before adding to a food processor with cream and process until smooth. Run through a sieve into a mixing bowl.

Cheesecake

  • Add water and gelatin to a small mixing bowl and mix using a fork until well combined. Set aside to bloom for 5 minutes before microwaving for 30 seconds.
  • Add the puree back to the food processor along with the pumpkin spice, powdered sugar, cream cheese, vanilla extract and thickened cream, process until smooth. Make sure you stop and scrape down the bowl at least once.
  • Add the melted gelatin and process until smooth and well combine. Split the mixture into 4 bowls.
  • Add 3 drops of orange food gel into one bowl and mix using a spoon until evenly coloured. Colour the next bowl with 2 drops orange food gel and repeat. Colour the third bowl with 1 drop orange food gel.
  • Pour the darkest shade of orange cheesecake into the pan with the crust. Chill for 20 minutes and allow to set. Add the second shade of orange cheesecake and repeat with the remaining cheesecake filling allowing each to set before adding the next layer.

Whipped Cream

  • Add all ingredients into a large mixing bowl. Use an electric hand mixer to whip to stiff peaks.
  • Fit the end of a piping bag with a Wilton 6B piping tip.Frost swirls of the cream on top and then finish by adding pumpkin fondant candy on top.

Video

Notes

Storage
Cheesecake can be stored in an airtight container for up to 3 days.

Nutrition

Calories:542kcal | Carbohydrates:27g | Protein:5g | Fat:47g | Saturated Fat:26g | Polyunsaturated Fat:3g | Monounsaturated Fat:14g | Trans Fat:1g | Cholesterol:143mg | Sodium:245mg | Potassium:158mg | Fiber:1g | Sugar:15g | Vitamin A:1626IU | Vitamin C:1mg | Calcium:103mg | Iron:1mg
Keyword Cheesecake, No-Bake, Pumpkin
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