southerncook
Indulge in the delicious combination of pecan pie and creamy cheesecake with this easy, no-bake pecan pie cheesecake recipe. It’s a decadent treat that requires minimal effort.
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the Cheesecake Filling:
16 ounces (2 packages) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped to stiff peaks
For the Pecan Pie Topping:
1 cup pecans, chopped
1/2 cup unsalted butter
1 cup packed brown sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
Instructions:
Step 1: Prepare the Crust:
In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
Press the mixture into the bottom of a 9-inch springform pan to create an even crust. Place it in the refrigerator to set while you prepare the filling.
Step 2: Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth.
Add powdered sugar and vanilla extract, and continue to beat until well combined.
Gently fold in the whipped heavy cream until the mixture is smooth and creamy.
Spread the cheesecake filling evenly over the prepared crust. Place it back in the refrigerator to chill while you make the pecan pie topping.
Step 3: Prepare the Pecan Pie Topping:
In a saucepan, melt butter over medium heat. Add brown sugar, heavy cream, vanilla extract, and a pinch of salt.
Stir continuously and let the mixture come to a gentle boil. Reduce heat and simmer for 2-3 minutes until it thickens slightly.
Remove the saucepan from heat and stir in the chopped pecans.
Allow the pecan pie topping to cool for a few minutes.
Step 4: Assemble the Cheesecake:
Pour the pecan pie topping over the chilled cheesecake layer, spreading it evenly.
Refrigerate the no-bake pecan pie cheesecake for at least 4 hours or overnight to set.
Step 5: Serve and Enjoy:
Before serving, run a knife around the edges of the springform pan to loosen the cheesecake. Release the sides of the pan.
Slice and serve chilled. Optionally, garnish with additional whipped cream or a drizzle of caramel.
Tips:
For added flavor, you can toast the pecans before adding them to the pie topping. Simply bake them in a preheated oven at 350°F (180°C) for 5-7 minutes until fragrant.
Ensure the cream cheese is softened to room temperature for a smoother filling.
If you prefer a thicker crust, you can increase the amount of graham cracker crumbs and butter.
Indulge in the rich and creamy goodness of this no-bake pecan pie cheesecake, a delightful dessert that combines the best of both worlds.
