Description
Pecan Pie Lasagna is a delightful twist on classic pecan pie, transformed into an easy-to-serve, layered dessert. This no-fuss recipe combines a buttery graham cracker crust, a creamy cheesecake filling, and a rich, pecan-studded topping. It’s the perfect make-ahead treat for holidays, potlucks, or any occasion that calls for a sweet indulgence. Each layer complements the others, offering a symphony of textures and flavors that will leave everyone wanting more.
Ingredients
- Crust:
- 2 cups graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, melted
- Cheesecake Layer:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping (like Cool Whip)
- Pecan Pie Filling:
- 1 cup pecans, chopped
- 1 cup brown sugar, packed
- 1/2 cup corn syrup
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Preparation
Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly moistened.
Step 3: Press the crumb mixture firmly into the bottom of a 9×13-inch baking dish to form a uniform crust.
Step 4: Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool completely.
Step 5: While the crust is cooling, prepare the cheesecake layer. In a large mixing bowl, beat the softened cream cheese, powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy. Ensure there are no lumps for a silky texture.
Step 6: Gently fold in the whipped topping until it is fully incorporated into the cream cheese mixture. Be careful not to overmix, as this can deflate the whipped topping.
Step 7: Spread the cheesecake mixture evenly over the cooled graham cracker crust.
Step 8: In another bowl, prepare the pecan pie filling. Combine the brown sugar, corn syrup, eggs, 1 teaspoon of vanilla extract, and salt. Whisk these ingredients together until they are well blended and the mixture is smooth.
Step 9: Stir in the chopped pecans, ensuring they are evenly distributed throughout the filling.
Step 10: Pour the pecan mixture carefully over the cheesecake layer in the baking dish.
Step 11: Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown. The center should be slightly firm to the touch.
Step 12: Remove from the oven and allow the Pecan Pie Lasagna to cool at room temperature for at least 2 hours. This allows the filling to set properly.
Step 13: Refrigerate for at least 2 more hours before serving. This chilling period enhances the flavors and makes it easier to cut into neat squares.
Why You’ll Love This Recipe
This Pecan Pie Lasagna is a crowd-pleaser because it combines the best of both worlds: the comforting flavors of pecan pie with the creamy, indulgent texture of cheesecake. It’s easy to make, requires no fancy techniques, and can be prepared ahead of time, making it perfect for entertaining. The layers provide a delightful contrast of textures, from the crunchy crust to the smooth cheesecake and the gooey pecan topping. Plus, it’s a unique and memorable dessert that’s sure to impress your guests.
Serving Suggestions
- Serve chilled or at room temperature.
- Cut into squares or rectangles for easy serving.
- Garnish with a dollop of whipped cream or a scoop of vanilla ice cream.
- Drizzle with melted chocolate or caramel sauce for an extra touch of decadence.
- Dust with a light sprinkle of cocoa powder or powdered sugar for an elegant presentation.
Tips
- Make sure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
- Use a high-quality vanilla extract for the best flavor.
- Toast the pecans lightly before chopping to enhance their nutty flavor (optional).
- If the crust starts to brown too quickly during baking, cover it loosely with foil.
- For a chocolate twist, add 1/2 cup of mini chocolate chips to the cream cheese layer.
- To make it even more decadent, drizzle melted chocolate or caramel sauce over the top before serving.
- Store leftovers in the refrigerator for up to 3 days.
Preparation Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: Approximately 5 hours (includes cooling and chilling time)
Nutrition Information
(Note: The following values are approximate and can vary based on specific ingredients and serving size.)
- Calories: 450-550 per serving
- Protein: 5-7 grams per serving
- Sodium: 150-200 mg per serving
Conclusion
Pecan Pie Lasagna is a show-stopping dessert that’s surprisingly simple to make. With its layers of buttery crust, creamy cheesecake, and gooey pecan topping, it’s a guaranteed hit at any gathering. This recipe is a testament to how combining classic flavors in new ways can create something truly special. So, gather your ingredients and get ready to bake a dessert that will have everyone singing your praises!
Question and Answer Section
Q1: Can I make this recipe ahead of time?
A: Absolutely! In fact, Pecan Pie Lasagna is best made a day in advance to allow the flavors to meld together and the layers to set properly. Just make sure to store it in the refrigerator until you’re ready to serve.
Q2: Can I use a different type of nut instead of pecans?
A: Yes, you can substitute other nuts like walnuts or almonds if you prefer. The flavor will be slightly different, but still delicious.
Q3: Can I use a store-bought graham cracker crust?
A: Yes, you can use a pre-made graham cracker crust to save time. Just make sure it’s the right size (9×13 inches) for the recipe.
Q4: What can I do if my pecan pie filling is too runny?
A: Ensure you measure the ingredients accurately, especially the corn syrup and eggs. If the filling still seems too runny, you can add a tablespoon of flour or cornstarch to help thicken it.
Q5: How should I store any leftover Pecan Pie Lasagna?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. This will keep it fresh and prevent it from drying out.
