No-Bake Pecan Pie Cheesecake

Indulge in the rich and creamy flavors of pecan pie and cheesecake combined in this decadent No-Bake Pecan Pie Cheesecake. With a buttery graham cracker crust, a luscious cheesecake filling, and a gooey pecan pie topping, this dessert is sure to impress your family and friends. Best of all, it requires no baking, making it perfect for any occasion. Here’s how to make it:

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream

For the pecan pie topping:

• 1 cup chopped pecans
• 1/2 cup light corn syrup
• 1/4 cup packed brown sugar
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

For the crust:

1. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
2. Press the mixture into the bottom of a 9-inch springform pan, using the back of a spoon to pack it down firmly.
3. Place the crust in the refrigerator to chill while you prepare the filling.

For the cheesecake filling:

1. In a large bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until well combined.
4. Spread the cheesecake filling evenly over the chilled crust in the springform pan.
5. Place the cheesecake in the refrigerator to set while you prepare the pecan pie topping.

For the pecan pie topping:

1. In a medium saucepan, combine the chopped pecans, corn syrup, brown sugar, butter, vanilla extract, and salt.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce the heat to low and simmer for 2-3 minutes, stirring occasionally, until the mixture thickens slightly.
4. Remove the saucepan from the heat and let the pecan pie topping cool for a few minutes.
5. Carefully spoon the pecan pie topping over the chilled cheesecake filling in the springform pan, spreading it out evenly.
6. Return the cheesecake to the refrigerator and chill for at least 4 hours, or until set.
7. Once set, remove the sides of the springform pan and slice the cheesecake into wedges.
8. Serve chilled and enjoy the deliciousness of this No-Bake Pecan Pie Cheesecake!

Tips:

• For best results, use full-fat cream cheese and heavy cream for a rich and creamy cheesecake filling.
• You can toast the chopped pecans in a dry skillet over medium heat for a few minutes before adding them to the pecan pie topping for extra flavor.
• Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

No-Bake Pecan Pie Cheesecake is a show-stopping dessert that’s sure to impress. With its buttery graham cracker crust, creamy cheesecake filling, and gooey pecan pie topping, it’s the ultimate indulgence for any sweet tooth. Plus, since it requires no baking, it’s easy to make and perfect for any occasion. Treat yourself and your loved ones to a slice of this decadent cheesecake and savor the irresistible flavors!