Description
Pecan Pie Lasagna is a decadent no-bake dessert combining the creamy richness of cheesecake with the classic flavors of pecan pie. Featuring a graham cracker crust, smooth cream cheese layer, and a sweet pecan filling, this dessert is layered to perfection and chilled until set, offering a delightful treat for any occasion.
Ingredients
Units
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Cheesecake Layer
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 16 oz whipped topping, divided
Pecan Filling
- 1 cup brown sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1 tbsp cornstarch
- 1/4 cup water
- 1 1/2 cups chopped pecans
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Make the crust: Combine graham cracker crumbs and melted butter in a bowl until well mixed. Press the mixture evenly into a 9×13 inch pan to form the base. Chill in the refrigerator for at least 30 minutes to set.
- Prepare the cheesecake layer: In a mixing bowl, beat softened cream cheese and powdered sugar until smooth and creamy. Fold in 8 oz of whipped topping until well combined. Spread this layer evenly over the chilled crust and refrigerate until ready to add the pecan filling.
- Make the pecan filling: In a saucepan over medium heat, combine brown sugar, butter, and heavy cream. Heat and stir until the butter melts and the mixture is smooth. In a small bowl, whisk cornstarch with water until dissolved, then stir into the saucepan. Bring to a gentle simmer and cook until the mixture thickens, about 3-5 minutes. Remove from heat and stir in chopped pecans, vanilla extract, and salt. Allow to cool completely.
- Assemble the lasagna: Pour the cooled pecan filling over the cheesecake layer and spread evenly. Top with the remaining whipped topping and sprinkle with additional chopped pecans if desired. Cover and refrigerate for at least 4 hours or overnight to set.
- Serve: Slice cold and enjoy this rich, layered pecan pie lasagna.
Notes
- You can bake the crust for 10 minutes at 350°F (175°C) for added crunch.
- Adding a splash of bourbon or bourbon essence to the pecan filling gives a boozy twist.
- The dessert keeps well in the fridge for up to 5 days; cover to prevent it from absorbing other odors.
- Ensure the pecan filling is cooled and thickened before pouring to prevent melting the cheesecake layer.
Nutrition
- Serving Size: 1 slice (about 1/12 of the dish)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg