Description
This elegant no-bake dessert captures the heart of a traditional pecan pie in a light, velvety form. Featuring a buttery cracker crust, a smooth and tangy cream cheese layer, and a decadent topping of toasted pecans in rich caramel sauce, this cheesecake is the ultimate fuss-free holiday treat. It offers the perfect balance of nutty crunch and airy sweetness, making it a sophisticated centerpiece that requires no oven time at all.
Ingredients
2 cups crackers (Graham crackers or similar)
8 tablespoons unsalted butter, melted
24 ounces cream cheese, softened
1 cup high-quality caramel sauce
1.5 cups pecan halves, toasted
Instructions
Pulse crackers into fine crumbs in a food processor.
Combine crumbs with melted butter and press firmly into the bottom of a 9-inch springform pan.
Chill the crust in the freezer for 15 minutes.
In a large bowl, beat the softened cream cheese until smooth and creamy.
Fold in half of the caramel sauce into the cream cheese until combined.
Spread the cream cheese mixture evenly over the chilled crust.
Refrigerate for at least 4 hours, or until set.
Before serving, top the cheesecake with the toasted pecans and drizzle with the remaining caramel sauce.
Notes
Ensure the cream cheese is at true room temperature to avoid lumps. Toast the pecans in a dry pan over medium heat until fragrant for the best flavor. Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 310mg
- Fat: 32g
- Saturated Fat: 14g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg