Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
- 1 pinch salt
Directions
Combine graham cracker crumbs, melted butter, and brown sugar.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Chill the crust while preparing the filling.
Beat cream cheese, powdered sugar, and vanilla until smooth.
Gently fold in whipped cream until just combined.
Spread the filling evenly over the chilled crust.
Chill the cheesecake while preparing the topping.
In a saucepan, melt butter over medium heat.
Stir in brown sugar and heavy cream, cooking until smooth and slightly thickened (about 2–3 minutes).
Remove the saucepan from the heat, then stir in vanilla, pecans, and a pinch of salt.
Let the pecan mixture cool to room temperature.
Spoon the cooled pecan mixture evenly over the chilled cheesecake layer.
Refrigerate for at least 4 hours, or preferably overnight, until the cheesecake is set.
Remove the cheesecake from the springform pan, slice, and serve.
Frequently Asked Questions
How long does this No-Bake Pecan Pie Cheesecake need to chill before serving?
Since this is a no-bake recipe, proper chilling is crucial for setting the texture. After assembling, the cheesecake needs a minimum of 4 hours of chilling time in the refrigerator to firm up completely before slicing and serving.
Can I make this Pecan Pie Cheesecake ahead of time for a party?
Yes, this cheesecake is excellent for making ahead! You can prepare the entire dessert, including the graham cracker crust and creamy filling, one day in advance. Store it tightly covered in the refrigerator until you are ready to enjoy it.
What can I use instead of graham cracker crumbs for the crust of this cheesecake?
If you don't have graham cracker crumbs, you can substitute them with an equal amount of finely crushed vanilla wafers or shortbread cookies for the base. Just ensure you still mix the crumbs thoroughly with the melted butter and brown sugar before pressing into the pan.
