Description
A decadent layered dessert combining the rich flavors of pecan pie with the creamy texture of cheesecake, all nestled between crisp graham cracker layers. Perfect for holidays or special occasions!
Ingredients
Scale
For the Crust:
- For crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- For cheesecake layer:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, whipped
- For pecan pie layer:
- 1 cup chopped pecans
- 1/2 cup brown sugar, packed
- 1/4 cup corn syrup
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
- For topping:
- 1 cup whipped cream
- 1/4 cup pecan halves
- Caramel sauce for drizzling
Instructions
1. Prepare the Crust:
- 1. Prepare crust: Mix graham cracker crumbs, melted butter, and sugar. Press firmly into a 9×13-inch dish. Chill for 30 minutes.
- 2. Make cheesecake layer: Beat cream cheese until smooth. Add powdered sugar and vanilla, mixing well. Fold in whipped cream. Spread over chilled crust.
- 3. Create pecan layer: In saucepan over medium heat, combine pecans, brown sugar, corn syrup, butter, vanilla, and salt. Cook 3-4 minutes until bubbly. Cool 10 minutes, then spread over cheesecake layer.
- 4. Chill dessert for at least 4 hours (preferably overnight).
- 5. Before serving, top with whipped cream, pecan halves, and caramel drizzle.
- 6. Slice and serve chilled. Store leftovers refrigerated.
Notes
For best results, toast pecans before using. Can be made 1-2 days ahead. Substitute maple syrup for corn syrup if preferred. For cleaner slices, dip knife in hot water between cuts.