Quick & Creamy No Bake Pecan Pie Cheesecake Recipe
If you love cheesecake and pecan pie, this recipe brings the best of both worlds in one incredible dessert. You’ll start with a simple graham cracker crust that sets in the fridge. The cheesecake filling is smooth and creamy, made with whipped cream folded into lightly sweetened cream cheese. But the star of the show is the gooey, buttery pecan pie topping. It’s sweet, nutty, and adds a delightful crunch to every bite.
- 2 cups graham cracker crumbs (or Pecan Sandies crumbs for extra flavor)
- 1/4 cup brown sugar
- 1/3 cup unsalted butter (melted)
- 16 ounces cream cheese (softened)
- 3/4 cups sweetened condensed milk
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cup whipped topping (or heavy cream, whipped to stiff peaks)
- 1/2 cup dark brown sugar (packed)
- ¼ cups unsalted butter
- 1/4 cup heavy cream
- 1/4 cup honey (or light corn syrup)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 1/2 cup chopped pecans (plus a few pecan halves for garnish, optional)
- Prepare the Crust
Start by mixing the graham cracker crumbs (or Pecan Sandies crumbs for extra flavor), brown sugar, and melted butter in a medium bowl. Stir until the crumbs are well-coated and the mixture resembles wet sand.
Press the crust mixture evenly into the bottom of a 9-inch springform pan, making sure it’s firm and even. Pop it in the fridge to chill while you prepare the filling.
- Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Add in the sweetened condensed milk, powdered sugar, vanilla extract, cinnamon, and salt. Continue to beat until everything is combined and silky smooth.
Gently fold in the whipped topping (or whipped heavy cream) until fully incorporated. This step keeps the filling light and fluffy.
Pour the cheesecake filling over the chilled crust, smoothing it out evenly with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4-6 hours, or until set.
- Prepare the Pecan Pie Topping
In a medium saucepan over medium heat, melt the butter and brown sugar together, stirring constantly until smooth and combined.
Add the heavy cream, honey (or corn syrup), vanilla extract, and cinnamon. Stir until the mixture is well-blended and starts to bubble slightly.
Add the chopped pecans and stir until they’re fully coated in the caramel sauce. Remove from heat and let the mixture cool for about 10-15 minutes. It will thicken as it cools.
- Assemble the Cheesecake
Once the cheesecake has set and the pecan pie topping has cooled, carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
Pour the cooled pecan pie topping evenly over the cheesecake, letting the caramel pecans cascade over the sides. Garnish with a few pecan halves on top, if desired.
- Chill and Serve
Place the assembled pecan pie cheesecake back in the fridge for an additional 15-30 minutes to allow the topping to fully set.
Slice and serve! This rich, creamy, and crunchy dessert is perfect for any gathering or special occasion.
- The longer you refrigerate the cheesecake (preferably overnight), the firmer it will become, making it easier to slice.
- If you make the pecan topping ahead of time, let it cool completely before storing in an airtight container. Gently warm it up before pouring over the cheesecake.
Have Fun Baking!