1. Make the Crust
Mix graham crumbs, melted butter, and brown sugar. Press into the bottom of a 9x13-inch dish. Chill 10 minutes.
2. Whip the Cheesecake Layer
Beat cream cheese, powdered sugar, and vanilla until smooth.
Fold in whipped cream gently. Spread half over the crust.
3. Add the Pecan Pie Layer
Mix toasted pecans, caramel, and maple syrup. Spoon over cheesecake layer.
Top with remaining cheesecake mixture.
4. Chill & Garnish
Refrigerate at least 4 hours (or overnight).
Before serving, top with whipped cream, pecan halves, and caramel drizzle.
Pro Tips for the Best Dessert
🔥 Extra crunch? Add ½ cup toffee bits to the pecan layer.
🍯 Homemade caramel? Simmer 1 cup sugar + 6 tbsp butter + ½ cup cream.
🍫 Chocolate twist? Add chocolate chips between layers.
🧊 Freeze for later? Slice and freeze for 1 month—thaw before serving.
FAQs
Can I use a different nut?
Yes! Try walnuts or almonds instead of pecans.
How long does it last?
Keep refrigerated for 3-4 days (if it lasts that long!).
Can I make this gluten-free?
Use GF graham crackers or almond flour crust.
Serving Ideas
🎄 Holiday dessert: Serve with eggnog or coffee
🍦 À la mode: Add a scoop of vanilla ice cream
🎉 Party-ready: Cut into small squares for easy serving
Final Thoughts
This Pecan Pie Lasagna is pure indulgence in every bite—creamy, crunchy, and packed with caramel-pecan goodness.
Warning: You’ll be asked to bring this to every gathering!
