Pumpkin spice isn't really a thing in Australia, but it's growing on me! And this beautiful, easy to make, no-bake ombre pumpkin cheesecake is packed full of all things fall season!

Serves 12




Pumpkin Spice

  • 2 tsp cinnamon

  • 2 tsp ginger

  • 2 tsp nutmeg

  • 2 tsp allspice

  • 2 tsp cloves



  • 200g (1 1/2 cups) graham crackers

  • 110g (½ cup) butter, melted

  • 125g (½ cup) pecans

  • 1 tsp pumpkin spice


Pumpkin Puree

  • 200g pumpkin, peeled and cubed

  • 125ml (½ cup) thickened cream


Pumpkin Cheesecake

  • 1 tsp pumpkin spice

  • 80g (½ cup) powdered sugar

  • 500g (2 cups) Philadelphia cream cheese

  • 1 tsp vanilla extract

  • 375ml (1 ½ cups) thickened cream

  • 4 tbsp gelatin + 6 tbsp cold water

  • 6 drops orange food gel


Whipped cream

  • 250ml (1 cup) thickened/whipping cream

  • 80g (½ cup) powdered sugar

  • 1 tsp vanilla extract



  • 12 Fondant pumpkin candy decorations



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.



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. While the first layer is setting, the other layers will set in their bowls. So to make them thin enough to pour, microwave them for 30 second at a time, mixing each time until they're smooth and can be poured on the next set layer. 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.


This cake can be prepared ahead of time! It can be stored in an airtight container for up to three days, stored in the fridge.



  • 9 inch springform pan

  • Measuring cups

  • Measuring spoons

  • Spatula

  • Mixing bowls

  • Microwave

  • Small food safe paint brush

  • Food processor

  • Piping bag

  • Open star piping tip

  • Knife



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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!


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