No-Bake Pecan Pie Cheesecake Recipe

In a saucepan, melt butter over medium heat. Add brown sugar, heavy cream, vanilla extract, and a pinch of salt.

Stir continuously and let the mixture come to a gentle boil. Reduce heat and simmer for 2-3 minutes until it thickens slightly.

Remove the saucepan from heat and stir in the chopped pecans.

Allow the pecan pie topping to cool for a few minutes.

Step 4: Assemble the Cheesecake:

Pour the pecan pie topping over the chilled cheesecake layer, spreading it evenly.

Refrigerate the no-bake pecan pie cheesecake for at least 4 hours or overnight to set.

Step 5: Serve and Enjoy:

Before serving, run a knife around the edges of the springform pan to loosen the cheesecake. Release the sides of the pan.

Slice and serve chilled. Optionally, garnish with additional whipped cream or a drizzle of caramel.

Tips:

For added flavor, you can toast the pecans before adding them to the pie topping. Simply bake them in a preheated oven at 350°F (180°C) for 5-7 minutes until fragrant.

Ensure the cream cheese is softened to room temperature for a smoother filling.

If you prefer a thicker crust, you can increase the amount of graham cracker crumbs and butter.