No-Bake Pecan Pie Cheesecake

Prep Time
minutes

Cook Time
minutes

Total Time
minutes

Serving
size
Recipe by Taryn Gut of @tarynstastingtable
Ingredients
Pecan Pie Filling:
- 1/2 cup + 2 Tbsp butter
- 1 1/3 cup brown sugar
- 2 1/2 cup pecans chopped
- 2 tsp vanilla extract
- 2/3 cup heavy cream
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
Crust:
- 1 1/2 cup graham crackers crumbs
- 1/4 cup sugar
- 6 Tbsp butter, melted
Cheesecake:
- 2 blocks cream cheese, softened
- 1 cup sugar
- 1 tsp pure vanilla extract
- 2 cups heavy whipping cream
Preparation
Pecan Pie Filling:
- Add butter, brown sugar and pecans to a medium saucepan and cook over a medium heat until sugar is dissolved, about 2-3 minutes. Stir occasionally.
- Add in the cinnamon, nutmeg, salt and vanilla, and stir to combine. Slowly pour in the heavy cream and stir until fully incorporated. Cook for 1 minute and then remove from the heat. Let cool to room temp.
Crust:
- Line the bottom of a 9 inch springform pan with parchment paper.
- Place graham cracker crumbs and sugar into a bowl. Add melted butter and mix to incorporate. Press mixture into bottom and refrigerate for at least 30 minutes to firm up.
Cheesecake:
- In a large bowl, beat cream cheese and sugar for a few minutes until creamy. Add in vanilla essence and beat until fully blended.
- In a separate bowl, whip heavy cream until stiff peaks form, this can also be done in a stand mixer.
- Fold whipped cream into cream cheese mixture until incorporated.
Assembly:
- Add half the pecan pie filling onto the crust and spread out evenly.
- Top with the cheesecake and smooth top.
- Refrigerate at least 6 hours before serving. Overnight is best. Store the rest of the pecan pie filling in the fridge.
- Remove pecan pie filling from fridge and let warm to room temp.
- Remove cheesecake from fridge when ready to serve. Top with pecan pie filling and enjoy.
Notes: Can be stored in an airtight container in the refrigerator for 3 days