Sweet, sticky, and layered with indulgence, this Pecan Pie Lasagna is a show-stopping dessert that combines all the gooey goodness of pecan pie with the creamy richness of layered no-bake cheesecake. With a graham cracker crust, creamy whipped filling, sweet pecan pie topping, and layers of flavor and texture, this dessert is a guaranteed crowd-pleaser for holidays and gatherings.
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Why You’ll Love This Recipe
Pecan Pie Reimagined – Classic flavors with a modern twist.
No-Bake Layers – Easy to assemble with minimal baking.
Creamy & Crunchy – Perfect balance of textures in every bite.
Make-Ahead Friendly – Ideal for parties, holidays, or potlucks.
Feeds a Crowd – Serves 12–16 with generous portions.
Ingredients You’ll Need
For the Graham Cracker Crust:
• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 tbsp brown sugar
For the Cheesecake Layer:
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 ½ cups whipped topping (like Cool Whip)
For the Pecan Pie Layer:
• 1 cup brown sugar
• ½ cup light corn syrup
• ¼ cup unsalted butter
• 2 eggs, beaten
• 1 tsp vanilla extract
• 1 ½ cups chopped pecans
For the Whipped Topping:
• 1 ½ cups whipped topping
• Extra chopped pecans for garnish
• Drizzle of caramel sauce (optional)
Tools You’ll Need
• 9×13 baking dish
• Mixing bowls
• Electric mixer or whisk
• Medium saucepan
• Spatula
• Foil or plastic wrap for chilling
Step-by-Step Instructions
Step 1: Make the Graham Cracker Crust
In a bowl, mix graham cracker crumbs, melted butter, and brown sugar.
Press the mixture firmly into the bottom of a 9×13 baking dish.
Bake at 350°F (175°C) for 8–10 minutes until golden. Cool completely.
Step 2: Prepare the Cheesecake Layer
In a mixing bowl, beat cream cheese until smooth.
Add powdered sugar and vanilla; mix until fluffy.
Fold in whipped topping until well combined.
Spread evenly over the cooled crust and chill while preparing the next layer.
Step 3: Make the Pecan Pie Filling
In a saucepan, combine brown sugar, corn syrup, and butter. Cook over medium heat until melted and bubbling.
In a separate bowl, whisk the eggs. Slowly temper the eggs by adding a spoonful of hot syrup mixture, whisking constantly.
Gradually whisk the egg mixture back into the saucepan.
Cook for another 2–3 minutes, stirring constantly, until slightly thickened.
Remove from heat, stir in vanilla and pecans.
Cool for 10–15 minutes before carefully spooning over the cheesecake layer.
Step 4: Add the Final Whipped Topping
Spread whipped topping evenly over the pecan pie layer.
Sprinkle with extra chopped pecans and drizzle with caramel sauce if desired.
Step 5: Chill and Serve
Cover and refrigerate for at least 4 hours, preferably overnight.
Slice into squares and serve cold for best results.
Tips for the Best Pecan Pie Lasagna
Cool Each Layer – Helps keep the layers distinct and clean when cutting.
Use Real Whipped Cream – For a richer dessert, swap whipped topping with homemade whipped cream.
Toast the Pecans – Brings out a deeper, nuttier flavor.
Chill Overnight – Makes slicing cleaner and enhances flavor.
Use a Hot Knife – Dip in warm water for clean cuts.
Serving Suggestions
• With a scoop of vanilla bean ice cream
• On a dessert buffet with pumpkin pie bars and apple crisp
• As a Thanksgiving or Christmas centerpiece
• With coffee or a sweet dessert wine
• Topped with cinnamon or nutmeg for extra warmth
How to Store & Freeze
Storing:
• Refrigerate in a covered container for up to 5 days.
• Serve cold for best texture.
Freezing:
• Freeze the lasagna (without whipped topping) for up to 1 month.
• Thaw overnight in the fridge and add final toppings before serving.
Frequently Asked Questions
1. Can I make it without baking the crust?
Yes—just chill the crust for 30 minutes instead. It will be slightly softer but still delicious.
2. Can I use a different crust?
Absolutely—try crushed vanilla wafers, shortbread cookies, or gingersnaps.
3. Is this overly sweet?
It’s rich, but balanced by the cream cheese layer. Use unsweetened whipped cream to tone down sweetness if needed.
4. Can I make it gluten-free?
Yes! Use gluten-free graham crackers for the crust.
5. What if I don’t have corn syrup?
You can substitute with maple syrup or honey, but the texture may vary slightly.
Final Thoughts
This Pecan Pie Lasagna is the ultimate layered dessert—creamy, crunchy, rich, and festive. Whether you’re celebrating the holidays or just want to wow your guests, this no-fuss dessert is everything you love about pecan pie and cheesecake in one irresistible bite.
Try it this season and watch it disappear slice by slice. Don’t forget to tag your creations or leave a review!
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Chilling Time: 4 hours
Cuisine: American / Holiday Dessert
Nutritional Information (Per Serving):
Calories: 420 | Protein: 5g | Carbohydrates: 38g | Fat: 28g | Fiber: 2g | Sugar: 26g | Sodium: 140mg
Pecan Pie Lasagna
- Total Time: 30 minutes
Description
Sweet, sticky, and layered with indulgence, this Pecan Pie Lasagna is a show-stopping dessert that combines all the gooey goodness of pecan pie with the creamy richness of layered no-bake cheesecake. With a graham cracker crust, creamy whipped filling, sweet pecan pie topping, and layers of flavor and texture, this dessert is a guaranteed crowd-pleaser for holidays and gatherings.
Love layered desserts? Subscribe now to get more decadent, no-bake treats sent straight to your inbox!
Ingredients
For the Graham Cracker Crust:
• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 tbsp brown sugar
For the Cheesecake Layer:
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 ½ cups whipped topping (like Cool Whip)
For the Pecan Pie Layer:
• 1 cup brown sugar
• ½ cup light corn syrup
• ¼ cup unsalted butter
• 2 eggs, beaten
• 1 tsp vanilla extract
• 1 ½ cups chopped pecans
For the Whipped Topping:
• 1 ½ cups whipped topping
• Extra chopped pecans for garnish
• Drizzle of caramel sauce (optional)
Instructions
Step 1: Make the Graham Cracker Crust
In a bowl, mix graham cracker crumbs, melted butter, and brown sugar.
Press the mixture firmly into the bottom of a 9×13 baking dish.
Bake at 350°F (175°C) for 8–10 minutes until golden. Cool completely.
Step 2: Prepare the Cheesecake Layer
In a mixing bowl, beat cream cheese until smooth.
Add powdered sugar and vanilla; mix until fluffy.
Fold in whipped topping until well combined.
Spread evenly over the cooled crust and chill while preparing the next layer.
Step 3: Make the Pecan Pie Filling
In a saucepan, combine brown sugar, corn syrup, and butter. Cook over medium heat until melted and bubbling.
In a separate bowl, whisk the eggs. Slowly temper the eggs by adding a spoonful of hot syrup mixture, whisking constantly.
Gradually whisk the egg mixture back into the saucepan.
Cook for another 2–3 minutes, stirring constantly, until slightly thickened.
Remove from heat, stir in vanilla and pecans.
Cool for 10–15 minutes before carefully spooning over the cheesecake layer.
Step 4: Add the Final Whipped Topping
Spread whipped topping evenly over the pecan pie layer.
Sprinkle with extra chopped pecans and drizzle with caramel sauce if desired.
Step 5: Chill and Serve
Cover and refrigerate for at least 4 hours, preferably overnight.
Slice into squares and serve cold for best results.
Notes
Cool Each Layer – Helps keep the layers distinct and clean when cutting.
Use Real Whipped Cream – For a richer dessert, swap whipped topping with homemade whipped cream.
Toast the Pecans – Brings out a deeper, nuttier flavor.
Chill Overnight – Makes slicing cleaner and enhances flavor.
Use a Hot Knife – Dip in warm water for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Cuisine: American
