Description
No-Bake Pecan Pie Cheesecake combines the creamy richness of cheesecake with the sweet, nutty goodness of pecan pie. With a buttery graham cracker crust, a smooth cream cheese filling, and a decadent caramel pecan sauce, it’s the perfect dessert for any occasion.
Ingredients
Scale
Graham Cracker Crust:
- 1½ cups graham cracker crumbs
- 3 tablespoons brown sugar or granulated sugar
- 3 tablespoons finely chopped pecans
- 6 tablespoons unsalted butter, melted
Filling:
- 1 cup chilled heavy whipping cream
- ¾ cup powdered sugar, divided
- 16 ounces cream cheese, at room temperature
- ¼ cup pure maple syrup, at room temperature
- ½ teaspoon pure vanilla extract
- ¼ teaspoon maple extract
- 1 cup finely chopped pecans
Caramel Pecan Sauce:
- 4 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream
- ½ cup brown sugar (dark brown preferred), packed
- ½ teaspoon pure vanilla extract
- ⅓ cup finely chopped pecans
Toppings/Garnishes:
- Whipped cream, pecans (optional)
Instructions
- Prepare the crust:
- In a medium bowl, combine graham cracker crumbs, brown sugar, chopped pecans, and melted butter. Mix until the crumbs are well coated.
- Press the mixture into the bottom of a 9-inch springform pan or pie dish to form an even crust. Chill in the refrigerator while preparing the filling.
- Make the filling:
- In a mixing bowl, beat the chilled heavy whipping cream with ½ cup powdered sugar until stiff peaks form. Set aside.
- In another large bowl, beat the cream cheese and the remaining ¼ cup powdered sugar until smooth and creamy. Add maple syrup, vanilla extract, and maple extract. Mix until well combined.
- Gently fold the whipped cream into the cream cheese mixture until fully combined. Stir in finely chopped pecans.
- Spoon the filling onto the prepared graham cracker crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight until set.
- Make the caramel pecan sauce:
- In a saucepan, melt butter over medium heat. Add heavy cream and brown sugar, stirring constantly until the sugar dissolves.
- Bring to a simmer and cook for 3-5 minutes, stirring frequently, until the sauce thickens slightly. Remove from heat and stir in vanilla extract and chopped pecans. Let the sauce cool.
- Assemble the cheesecake:
- Once the cheesecake filling has set, pour the caramel pecan sauce over the top of the cheesecake.
- Garnish with additional whipped cream and pecans, if desired.
Notes
- Make sure the cream cheese is at room temperature for smooth mixing.
- The cheesecake can be made a day ahead, and it will only get better as it chills.
- If you prefer a sweeter or richer caramel sauce, feel free to adjust the brown sugar quantity.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Keywords: No bake cheesecake, pecan pie cheesecake, no bake pecan cheesecake, caramel pecan cheesecake