Description

This Decadent Pecan Pie Lasagna is a rich and layered dessert that combines the flavors and textures of pecan pie with creamy cheesecake and whipped topping. Featuring a crunchy graham cracker crust, a smooth cream cheese layer, a gooey pecan pie filling, and a generous topping of whipped cream and pecans, it’s the perfect indulgent treat for special occasions or any time you want a deliciously unique dessert.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted

Cheesecake Layer

8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping (Cool Whip), thawed

Pecan Pie Filling

1 cup packed brown sugar
1/2 cup light corn syrup
4 tablespoons unsalted butter
2 large eggs, beaten
1 teaspoon vanilla extract
1 1/2 cups chopped pecans

Topping

1 1/2 cups whipped topping (Cool Whip)
1/4 cup chopped pecans for garnish
Caramel sauce for drizzling

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Instructions

Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9×13-inch dish to form an even crust layer. Chill in the refrigerator while preparing the next layers.
Make the Cheesecake Layer: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, continuing to beat until creamy. Gently fold in 1 cup of thawed whipped topping until fully incorporated. Spread this mixture evenly over the chilled graham cracker crust. Return to refrigerator to set.
Prepare the Pecan Pie Filling: In a saucepan, combine packed brown sugar, light corn syrup, and unsalted butter. Cook over medium heat until the butter melts and the mixture begins to bubble. Remove from heat and carefully whisk in beaten eggs and vanilla extract until smooth. Stir in 1 1/2 cups chopped pecans. Pour this filling evenly over the cheesecake layer.
Chill the Lasagna: Place the assembled lasagna in the refrigerator for at least 3 hours, allowing it to set and all layers to meld together.
Add the Topping and Garnish: Before serving, spread 1 1/2 cups whipped topping evenly over the pecan pie layer. Sprinkle with 1/4 cup chopped pecans and drizzle with caramel sauce for extra flavor and presentation flair.
Serve: Cut into 12 squares and serve chilled for a decadent, layered pecan dessert experience.

Notes

Ensure cream cheese is fully softened to avoid lumps in the cheesecake layer.
When adding eggs to the hot mixture, whisk quickly to prevent scrambling.
For a nuttier flavor, toast the pecans before adding them to the pie filling.
Can be prepared a day ahead and stored covered in the refrigerator for enhanced flavor melding.
Use full-fat cream cheese and unsalted butter for the best taste and texture.