Description
This indulgent Pecan Pie Lasagna combines layers of buttery graham cracker crust, creamy cheesecake, rich pecan pie filling, and fluffy whipped topping—finished with crunchy pecans and sweet caramel drizzle. It’s the ultimate no-fuss dessert for holidays or any time you’re craving something decadent and unforgettable
Ingredients
For the Graham Cracker Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake Layer:
16 ounces cream cheese, softened
½ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
For the Pecan Pie Layer:
1 cup chopped pecans
1 cup brown sugar
½ cup corn syrup
¼ cup unsalted butter
2 eggs, beaten
1 teaspoon vanilla extract
¼ teaspoon salt
For the Whipped Topping & Garnish:
1½ cups whipped topping
½ cup chopped pecans
Caramel sauce, for drizzling
Instructions
Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into a greased 9-inch springform pan and bake for 8 minutes. Let cool.
In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each. Stir in vanilla. Pour over crust and bake for 35–40 minutes, or until the center is set. Let cool completely.
In a saucepan, combine brown sugar, corn syrup, butter, vanilla, and salt over medium heat. Stir and bring to a gentle simmer. Remove from heat, slowly whisk in beaten eggs, then stir in chopped pecans. Pour this mixture over the cooled cheesecake layer.
Refrigerate for at least 4 hours or overnight. Before serving, spread whipped topping evenly on top, sprinkle with chopped pecans, and drizzle caramel sauce.
Slice and serve chilled.
Notes
You can substitute the graham cracker crust with a shortbread cookie crust for extra richness.
Make it ahead of time and store covered in the fridge for up to 3 days.
To save time, use store-bought whipped topping and caramel sauce.
Make sure cheesecake is fully cooled before adding pecan topping to prevent melting.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 33g
- Sodium: 190mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg