No-Bake Southern Pecan Pie Cheesecake

Let’s make it

1. 1

   Crust

   Toast 120 grams of pecans in a dry skillet over medium heat for 5 minutes until fragrant and slightly browned. Set aside to cool.

2. 2

   Crust

   In a bowl, combine graham cracker crumbs, toasted pecans (from previous step), and melted butter. Mix until the mixture holds together when pressed.

3. 3

   Crust

   Press the crust mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Refrigerate the crust to set while preparing the filling.

4. 4

   Filling

   In a large mixing bowl, beat softened cream cheese and granulated sugar together until smooth and creamy, about 3 to 5 minutes using an electric mixer.

5. 5

   Filling

   Add vanilla extract to the cream cheese mixture and continue beating until combined.

6. 6

   Filling

   In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.

7. 7

   Filling

   Pour the cheesecake filling over the chilled crust and spread evenly. Cover and refrigerate for at least 4 hours or overnight to set.

8. 8

   Topping

   To prepare the pecan pie topping, combine light corn syrup, brown sugar, butter, vanilla extract, and salt in a saucepan over medium heat. Stir continuously until the mixture is melted and smooth.

9. 9

   Topping

   Remove topping from heat and stir in the chopped toasted pecans. Allow the topping to cool slightly but remain pourable.

10. 10

    Topping

    Spread the pecan pie topping evenly over the set cheesecake. Return to refrigerator for at least 1 hour before serving to allow topping to firm.

11. 11

    Carefully run a knife around the edge of the springform pan before unlatching. Slice and serve chilled.