Pecan Pie Lasagna Delight (Print Version)
Creamy layers of pecan, cheesecake, and graham cracker crust create a sweet, memorable dessert.
# Ingredients:
→ Crust
01 -
2 cups crushed graham crackers
02 -
1/2 cup unsalted butter, melted
03 -
1/4 cup granulated sugar
→ Cream Cheese Layer
04 -
8 ounces cream cheese, softened
05 -
1 cup powdered sugar
06 -
1 teaspoon vanilla extract
07 -
2 cups whipped topping
→ Pecan Topping
08 -
1 cup chopped pecans
09 -
1 cup brown sugar
10 -
1/2 cup corn syrup
11 -
3 large eggs
12 -
1 teaspoon vanilla extract
13 -
1/4 teaspoon salt
# Steps:
01 -
Preheat oven to 350°F (175°C). In a medium bowl, blend crushed graham crackers, melted unsalted butter, and granulated sugar until mixture resembles wet sand. Press evenly into the base of a 9×13 inch baking dish to form a uniform layer.
02 -
Place the dish in the oven and bake for 10 minutes until lightly golden. Remove from oven and allow the crust to cool completely.
03 -
In a large bowl, beat softened cream cheese, powdered sugar, and 1 teaspoon vanilla extract using electric mixer until smooth and creamy. Gently fold in whipped topping until fully combined.
04 -
Spread the cream cheese mixture evenly over the cooled crust, smoothing to edges.
05 -
In a separate bowl, whisk together brown sugar, corn syrup, eggs, 1 teaspoon vanilla extract, and salt until well combined. Stir in chopped pecans.
06 -
Pour pecan mixture evenly over the cream cheese layer in the baking dish, ensuring the top is fully covered.
07 -
Bake in preheated oven for 30 to 35 minutes, or until the pecan layer is set and surface appears slightly bubbly. Remove from oven and cool to room temperature.
08 -
Refrigerate for a minimum of 2 hours before slicing into squares. Serve chilled or at room temperature.
# Notes:
01 -
For clean slices, use a sharp knife and wipe between cuts. Ensure each layer is completely cooled before adding the next for best results.