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No Bake Pecan Pie Cheesecake

No-Bake Pecan Pie Cheesecake Recipe

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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 760
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup powdered sugar
  • 2 tsp vanilla extract
  • 1 1/2 cups cold heavy cream
  • 1/2 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1/4 cup heavy cream
  • 2 tbsp light corn syrup
  • 2 cups pecan halves

Method
 

  1. Stir together the graham crumbs, granulated sugar, and melted butter. Press firmly into a 9-inch springform pan and refrigerate 10 minutes.
  2. Beat the cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip the cold heavy cream to stiff peaks, then fold into the cream cheese mixture until no streaks remain.
  3. Spread the filling over the crust, cover, and chill at least 6 hours or overnight until firm.
  4. Melt the butter in a saucepan, then whisk in the brown sugar, 1/4 cup heavy cream, corn syrup, and vanilla. Simmer 2 minutes, stir in the pecans, and let cool until slightly thickened. Spoon over the set cheesecake and smooth to the edges. Slice and serve.

Notes

Chill the cheesecake fully before adding the topping or the warm caramel will melt the filling. The topping can be made a day ahead and gently reheated. For the neatest slices, dip a sharp knife in hot water and wipe it clean between cuts.