Description
A no-bake layered dessert with buttery crust, creamy cheesecake filling, crunchy pecans, and luscious caramel sauce—like pecan pie meets dessert lasagna!
Ingredients
Scale
- 2 cups graham cracker crumbs (or digestive biscuits)
- ½ cup unsalted butter, melted
- 2 tbsp brown sugar
- 2 packages cream cheese (16 oz / 450 g total), softened
- 1 cup powdered sugar
- 2 cups whipped topping (Cool Whip or homemade whipped cream)
- 1 tsp vanilla extract
- 1 ½ cups chopped pecans
- ½ cup brown sugar
- ⅓ cup unsalted butter
- ½ cup heavy cream
- 1 tsp cinnamon
- 1 cup whipped topping
- ½ cup whole pecans (for garnish)
- ½ cup caramel sauce (drizzle)
Instructions
- Mix graham cracker crumbs, melted butter, and brown sugar. Press firmly into the bottom of a 9×13-inch dish. Chill while preparing filling.
- Beat cream cheese and powdered sugar until smooth. Fold in whipped topping and vanilla until light and fluffy. Spread evenly over chilled crust.
- In a saucepan, melt butter and stir in brown sugar until dissolved. Add heavy cream and cinnamon. Simmer 3–4 minutes until slightly thickened. Stir in chopped pecans, coating well. Let cool slightly, then spread over cream layer.
- Spread final layer of whipped topping over pecans. Garnish with whole pecans and drizzle generously with caramel sauce. Chill at least 4 hours (or overnight) before slicing to set.
Notes
- For best results, chill overnight to allow flavors to meld.
- Can substitute digestive biscuits for graham crackers if preferred.
- Adjust sweetness by varying the amount of powdered sugar in the cream layer.
- Prep Time: 30 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg