No-Bake Pecan Pie Cheesecake Recipe


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


Step 1: Prepare the Crust

  1. In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until evenly coated.
  2. Press the mixture into the bottom of a 9-inch springform pan to create an even crust.
  3. Place it in the refrigerator to set while you prepare the filling.

Step 2: Make the Cheesecake Filling

  1. Beat softened cream cheese in a large bowl until smooth.
  2. Add powdered sugar and vanilla extract, beat until well combined.
  3. Gently fold in whipped heavy cream until smooth and creamy.
  4. Spread the cheesecake filling evenly over the prepared crust.
  5. Place it back in the refrigerator to chill while you make the pecan pie topping.

Step 3: Prepare the Pecan Pie Topping

  1. In a saucepan, melt butter over medium heat.
  2. Add brown sugar, heavy cream, vanilla extract, and a pinch of salt.
  3. Stir continuously until the mixture comes to a gentle boil.
  4. Reduce heat and simmer for 2-3 minutes until it thickens slightly.
  5. Remove from heat and stir in chopped pecans.
  6. Allow the pecan pie topping to cool for a few minutes.

Step 4: Assemble the Cheesecake

  1. Pour the pecan pie topping over the chilled cheesecake layer, spreading it evenly.
  2. Refrigerate the no-bake pecan pie cheesecake for at least 4 hours or overnight to set.

Step 5: Serve and Enjoy

  1. Before serving, run a knife around the edges of the springform pan to loosen the cheesecake.
  2. Release the sides of the pan.
  3. Slice and serve chilled. Optionally, garnish with additional whipped cream or a drizzle of caramel.

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