This quick no-bake Cheesecake is perfect for fall. Pumpkin spice filling is layered over a melted butterscotch bottom and graham cracker crust. Butterscotch Bottom Pumpkin Spice Cheesecake is the easy dessert you’ve been looking for.
I’ve been seeing pumpkin spice recipes all Pinterest so that means that fall is within our reach. So I thought I better get on it~introducing my Butterscotch Bottom Pumpkin Spice Cheesecake! Graham cracker crust is layered with butterscotch, pumpkin spice cheesecake filling then topped with candied pecans. Is there anything better than candied pecans on pie?
I’ll be honest, I’m not much a baker. While it’s a goal I’ve set for myself over the next year I’m not quite there so when I make a dessert it has to be a quick and most likely no bake. Since most pumpkin recipes are baked pies, cookies and cakes I had to be creative and pull from recipes that I’ve already made and reinvent it. Bingo! My Chocolate Bottom Strawberry Cheesecake is a no-bake dessert that can easily be updated with pumpkin flavor.
How to make Candied Pecans or the topping:
Before we get to the video, I made some candied pecans for the top of this pie. I made these prior to the video and they are not included so quickly let me tell you how. Gather a 2 ounce package of chopped pecans, 1 Tbs butter and 1 Tbs brown sugar Add butter to the pan and begin to melt, add pecans and brown sugar. Stir quickly over high heat for 2 minutes until the butter and brown sugar begin to caramelize. Take off heat and pour on a piece of wax paper on a pan. Let cool while you make the pie.
How to make Butterscotch Bottom Pumpkin Spice Cheesecake {VIDEO}:
Now on to the video. *Part way through the video the lens sadly got splattered & I didn’t realize it! This is my 2nd video so I am kind of glad it happened so I can be a little more cautious next time!
Just a few easy steps and then in to the refrigerator to set.
Tips & Variations for Butterscotch Bottom Pumpkin Spice Cheesecake:
- Not a fan of butterscotch? Swap out for chocolate chips or just omit entirely.
- Only like a ‘little’ pumpkin spice taste? Feel free to half or even quarter the pumpkin spice mix to adjust for your taste.
And here you are…….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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**Music ‘A Hoot’ by Partners in Rhyme
Butterscotch Bottom Pumpkin Spice Cheesecake
Ingredients
Graham Cracker Crust
- 1 pkg graham crackers (in a 14 oz. box there are 3 seperate packages, you need just one of those)
- 5 Tbs butter, melted
- 1 Tbs sugar
Candied Pecans
- 2 ounces chopped pecans
- 1 Tbs butter
- 1 Tbs brown sugar
Pumpkin Spice Cheesecake
- 1 pkg (3.4 oz) cheesecake flavored jello
- 1 3/4 cup milk
- 1/4 cup pumpkin puree
- 1 Tbs pumpkin pie spice
- 1 tsp vanilla
Butterscotch Bottom
- 1 cup butterscotch chips
- 2 Tbs milk
Topping
- 2 ounces candied pecans see directions
- 1/4 cup butterscotch chips
Instructions
Candied Pecans
- Gather a 2 ounce package of chopped pecans, 1 Tbs butter and 1 Tbs brown sugar Add butter to the pan and begin to melt, add pecans and brown sugar. Stir quickly over high heat for 2 minutes until the butter and brown sugar begin to caramelize. Take off heat and pour on a piece of wax paper on a pan. Let cool while you make the pie.
Graham Cracker Crust
- Crush crackers in a ziploc bag. Add sugar. Pour in greased pie pan. Add melted butter. Mix and form as crust in pie pan.
Butterscotch Bottom
- Add butterscotch chips and 2 Tbs cold milk to microwave safe bowl. Microwave for 45 seconds. Stir until well combined. Pour onto the top of prepared crust.
Pumpkin Spice Cheesecake
- In a bowl combine jello, milk, pumpkin, pumpkin pie spice and vanilla. Mix with electric mixer for 3-5 minutes. Add pudding mix on top of chocolate bottom.
Topping
- Top with candied pecans and 1/4 cup butterscotch chips.
- Refrigerate for 2-6 hours.
- Cut into 8 pieces. Enjoy!
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