Description
Before we dive into those graham cracker butter layers, silky cheesecake, and caramel pecan pie heaven. I would like to throw in a little thank you. If you’re a first-time visitor or you’ve been baking along with me for a while. I’m so thrilled you stopped by. Your pictures, your lovely comments, and just that you’re here, really do make my kitchen feel somehow warmer. ❤️
Ingredients
For the Crust
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted
For the Cream Cheese Layer
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping (Cool Whip), thawed
For the Pecan Filling Layer
1 cup packed brown sugar
½ cup light corn syrup
4 tablespoons unsalted butter
2 large eggs, beaten
1 teaspoon vanilla extract
1 ½ cups chopped pecans
For the Topping
1 ½ cups whipped topping (Cool Whip)
¼ cup chopped pecans, for garnish
Caramel sauce, for drizzling
Instructions
- In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9×9-inch baking dish to form an even crust. Refrigerate while preparing the filling.
- In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Fold in 1 cup of whipped topping until fully combined. Spread this mixture evenly over the chilled crust and return to the fridge.
- In a medium saucepan over medium heat, combine brown sugar, corn syrup, and butter. Stir constantly until melted and fully blended. Slowly whisk in the beaten eggs and vanilla, stirring continuously to avoid scrambling. Continue to cook, stirring, until the mixture thickens slightly—about 5 minutes. Remove from heat and stir in chopped pecans.
- Let the pecan filling cool slightly, then gently spread it over the cream cheese layer.
- Next, spread the remaining 1½ cups of whipped topping evenly over the pecan layer, smoothing it out with a spatula.
- Top with the remaining ¼ cup of chopped pecans and drizzle with caramel sauce. Chill the dessert for at least 4 hours, or overnight, to set and allow flavors to meld.
- When ready to serve, slice into 12 portions with a sharp knife, wiping the blade clean between each cut for neat slices.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 435 kcal
- Sugar: 30 g
- Sodium: 190mg
- Fat: 29g
- Saturated Fat: 12 g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg