Description
A delicious layered dessert combining the flavors of pecan pie and cheesecake, perfect for any occasion.
Ingredients
- 2 cups pecans, chopped
- 1 cup granulated sugar
- 1 cup light corn syrup
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) container whipped topping, thawed
- 1 (9-inch) prepared graham cracker crust
- 1/2 cup caramel sauce
- 1/2 cup chocolate sauce
Instructions
- Preheat the oven to 350°F. Spread the chopped pecans on a baking sheet and toast them for 8-10 minutes until fragrant. Let cool.
- In a large mixing bowl, combine granulated sugar, light corn syrup, eggs, 1 teaspoon vanilla extract, and salt. Whisk until well blended.
- Stir in the toasted pecans into the mixture. Pour the pecan filling into the prepared graham cracker crust.
- Bake for 45-50 minutes until the filling is set. Let cool completely.
- In another bowl, beat the softened cream cheese with powdered sugar and 1 teaspoon vanilla extract until smooth and creamy.
- Gently fold in the whipped topping until fully combined.
- Once the pecan pie is cooled, crumble it into large pieces. In a trifle dish or individual cups, layer crumbled pecan pie, cream cheese mixture, caramel sauce, and chocolate sauce. Repeat the layers until all ingredients are used, finishing with a layer of whipped topping.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
- For a richer flavor, add a splash of bourbon to the pecan filling.
- You can also substitute the graham cracker crust with an Oreo crust for a chocolatey twist.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking and Layering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg