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Pecan Pie Lasagna

Pecan Pie Lasagna: A No-Bake Treat for Festive Gatherings

Pecan Pie Lasagna is a delicious no-bake dessert combining classic pecan pie flavors with creamy cheesecake, perfect for festive gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 40 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups graham cracker crumbs Use digestive biscuits for a similar base.
  • 1/2 cup melted butter Coconut oil for a dairy-free option.
  • 1/4 cup sugar Brown sugar for a deeper flavor.
  • 1 teaspoon cinnamon Omit for a plain crust.
For the Cheesecake Layer
  • 8 oz cream cheese Ensure it is softened for a smooth mixture.
  • 1 cup powdered sugar Can use a sugar alternative for a lighter version.
  • 2 cups whipped cream Stabilized whipped cream can be used.
For the Pecan Filling
  • 1 cup brown sugar Light or dark brown sugar can be used interchangeably.
  • 1/2 cup corn syrup Maple syrup for a flavor variation.
  • 1 cup toasted pecans Always toast for enhanced flavor.
  • 1 teaspoon vanilla extract Use pure vanilla for best results.
  • 1/4 teaspoon salt Sea salt for a gourmet touch.
For the Topping
  • 1 cup whipped topping Dairy-free whipped topping for a vegan option.

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Electric mixer
  • medium saucepan

Method
 

Preparation Steps
  1. In a medium mixing bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Stir until blended and crumbly. Press into the bottom of a 9x13 inch baking dish and refrigerate for 15 minutes.
  2. In a large bowl, beat cream cheese until fluffy. Gradually add powdered sugar and vanilla, mixing until smooth. Fold in whipped cream and spread over the crust. Return to refrigerator for at least 30 minutes.
  3. In a medium saucepan over low heat, combine brown sugar, corn syrup, melted butter, vanilla extract, and salt. Stir until smooth and slightly thickened. Cool slightly, then temper in eggs and stir in toasted pecans.
  4. Pour pecan filling over the cream cheese layer, spreading evenly. Cover and chill in refrigerator for at least 2 hours.
  5. Spread whipped topping over the chilled lasagna. Garnish with pecan halves, caramel sauce, and sea salt. Cut into squares and serve chilled.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 45gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Ensure cream cheese is softened for smooth mixing. Allow proper chilling time for best results.

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