Pecan Pie Lasagna Recipe

This Pecan Pie Lasagna is a creative and indulgent twist on the classic pecan pie. Layers of creamy cheesecake, caramelized pecans, and a buttery crust come together in this no-bake dessert that’s perfect for holidays, potlucks, or anytime you’re craving something sweet and nutty.

Serves: 8-10

Prep Time: 20 minutes

Chill Time: 4 hours (or overnight)

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 10-12 graham crackers, crushed)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter , melted

For the Cheesecake Layer:

• 16 oz cream cheese , softened
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 8 oz whipped topping (such as Cool Whip), thawed

For the Pecan Layer:

• 1 cup chopped pecans
• 1/2 cup light corn syrup
• 1/4 cup unsalted butter
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• Pinch of salt

Optional Garnish:

• Whipped cream
• Extra chopped pecans
• Drizzle of caramel sauce

Instructions:

Step 1: Make the Crust

1. In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
2. Press the mixture firmly into the bottom of an 8×8-inch baking dish or similar-sized pan. Use the back of a spoon or the bottom of a glass to press it down evenly.
3. Chill the crust in the refrigerator while preparing the other layers.

Step 2: Make the Cheesecake Layer

1. In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract with a hand mixer or stand mixer until smooth and creamy.
2. Fold in the whipped topping gently until fully combined and no streaks remain.
3. Spread the cheesecake mixture evenly over the chilled crust. Smooth the top with a spatula.

Step 3: Make the Pecan Layer

1. In a small saucepan, combine the chopped pecans, corn syrup, butter, brown sugar, cinnamon, and salt. Cook over medium heat, stirring constantly, until the mixture thickens slightly and the pecans are well-coated, about 3-5 minutes.
2. Remove from heat and let the pecan mixture cool for 5-10 minutes.
3. Spread the pecan layer evenly over the cheesecake layer.

Step 4: Chill the Dessert

1. Cover the baking dish with plastic wrap or foil and refrigerate for at least 4 hours , or overnight, until firm and set.

Step 5: Garnish and Serve

1. Once chilled, slice the lasagna into squares.
2. Garnish with whipped cream, extra chopped pecans, or a drizzle of caramel sauce for added flair.
3. Serve cold and enjoy!

Tips for Success:

• Use store-bought caramel: For a quicker version, skip the pecan layer and drizzle store-bought caramel sauce over the cheesecake layer before adding chopped pecans.
• Make it gluten-free: Use gluten-free graham crackers or crushed cookies for the crust.
• Add-ins: Stir in mini chocolate chips or a splash of bourbon into the pecan layer for extra flavor.
• Freeze option: Freeze the assembled dessert for up to 1 month . Let it thaw in the refrigerator before serving.

Nutritional Information (per slice, serves 10):

• Calories: ~380
• Protein: ~5g
• Carbohydrates: ~45g
• Fat: ~22g

Enjoy this Pecan Pie Lasagna as a rich, layered dessert that combines the best of pecan pie and cheesecake. Its creamy, nutty, and buttery flavors make it a show-stopping treat for any occasion