Layers of buttery pecan pie filling, creamy cheesecake, and caramel-soaked cookies—this is Thanksgiving meets Italian comfort food!)
✨ WHY THIS DESSERT WILL STEAL THE SHOW
✅ All the flavors of pecan pie – without rolling crust!
✅ Make-ahead magic (tastes better overnight)
✅ No-bake option (perfect for hot summer days)
Ideal for: Holiday potlucks • Southern-themed parties • Anytime you want to impress!
🥧 INGREDIENTS (9×13” pan, serves 12-15)
✅ The Crunchy Base
- 1 box vanilla wafers (or graham crackers)
- ½ cup melted butter
- ¼ cup brown sugar
✅ The Cheesecake Layer
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla
- 1 cup whipped cream (or Cool Whip)
✅ The Pecan Pie Filling
- 1 cup pecans, chopped + extra for topping
- ½ cup brown sugar
- ½ cup corn syrup
- ¼ cup butter
- 1 tsp cinnamon
- 1 tsp vanilla
✅ The Caramel Drizzle
- ½ cup caramel sauce (store-bought or homemade)
👩🍳 STEP-BY-STEP (20 mins active time)
1. Make the Crust
- Crush wafers + mix with melted butter & sugar.
- Press into pan. Chill 15 mins.
2. Whip the Cheesecake Layer
- Beat cream cheese + sugar + vanilla until smooth.
- Fold in whipped cream. Spread over crust.
3. Cook the Pecan Filling
- In a saucepan, melt butter, sugar, corn syrup, cinnamon, and vanilla.
- Simmer 3 mins, then stir in pecans. Cool slightly.
4. Assemble the “Lasagna”
- Layer 1: Half the pecan filling over cheesecake.
- Layer 2: Another wafer layer (optional for extra crunch).
- Layer 3: Remaining pecan filling.
- Top: Drizzle with caramel + extra pecans.
5. Chill & Serve
- Refrigerate 4+ hours (overnight = best!).
- Cut into squares & enjoy!
PRO TIPS
🔸 No-cook version: Use store-bought pecan pie filling.
🔸 Adult twist: Add 1 tbsp bourbon to the pecan layer.
🔸 Texture hack: Toast pecans first for extra crunch.
Serve with: Vanilla ice cream or whipped cream.