If you’re anything like me, you’ve had moments when choosing between pecan pie and cheesecake felt like picking a favorite child—impossible. That’s why I created this Pecan Pie Lasagna, a playful mash-up that gives you all the buttery, nutty goodness of pecan pie alongside the silky creaminess of cheesecake, all wrapped up in a graham-cracker crust. It’s like Thanksgiving, Christmas, and your birthday all rolled into one glorious pan of dessert.
I’ll admit, the first time I made this, I wasn’t sure if it would work. Would the layers slide around? Would the pecans stay crunchy? But after an evening of taste-testing with my ever-patient “official tasters” (a.k.a. my family), it became clear that this mash-up was a keeper. The crust stays firm, the cheesecake layer is airy yet rich, and that gooey pecan filling tethers everything together in the best way possible. Plus, it’s so easy to slice into neat squares—a win for both presentation and portion control.
So, whether you’re bringing this to a potluck, surprising your sweetheart, or simply indulging at home with a tall glass of milk, here’s how you can make your own Pecan Pie Lasagna.
STEPS
1. Make the crust
In a medium bowl, stir together 2 cups (200 g) graham cracker crumbs, ½ cup (115 g) melted butter, and ¼ cup (50 g) brown sugar until the mixture is evenly moistened and looks like wet sand.
Press the crumbs firmly into the bottom of a 9×13-inch baking dish. I find using the bottom of a measuring cup helps pack the crumbs tight and creates a nice, even base.
Pop the pan into the refrigerator for 10 minutes. Chilling the crust early on means it’ll stay crisp under all those layers, even once the filling goes on.
2. Whip the cheesecake layer
In a large mixing bowl, beat 16 oz (450 g) softened cream cheese with 1 cup (120 g) powdered sugar and 1 tsp vanilla extract until completely smooth and lump-free. Taking the time to scrape the sides of the bowl ensures no hidden pockets of cream cheese!
In a separate bowl, whip 1 cup (240 ml) heavy cream to stiff peaks. You’ll know you’ve gone far enough when you can invert the bowl without seeing any drooping.
Gently fold the whipped cream into the sweetened cream cheese using a silicone spatula. The goal is a light, mousse-like texture—no streaks of white or gray.
Spread half of this cheesecake mixture evenly over the chilled crust. A gentle offset spatula works wonders to get a perfectly smooth layer. Once it’s spread to the edges, return the pan to the fridge while you prep the pecan pie filling.
3. Layer the pecan pie filling
In a clean medium bowl, combine 1½ cups (150 g) toasted, chopped pecans with 1 cup (240 ml) caramel sauce and ½ cup (120 ml) maple syrup (or pancake syrup). Stir gently until each pecan is coated in that rich, sticky sweetness.
Using a spoon or small offset spatula, dollop this mixture evenly over your chilled cheesecake layer. Don’t worry about getting it perfectly flat—part of the charm is seeing those little peaks of caramel and nut. Then, gently spread it toward the edges so every bite has that signature crunch and chew.
4. Top with the remaining cheesecake mixture
Take the bowl of leftover cheesecake mousse and spoon it over the pecan layer in generous dollops.
Smooth the surface with your spatula, making sure to seal the edges so the filling can’t ooze out when you cut into it later.
Cover the pan with plastic wrap and transfer it back to the fridge. Chill for at least 4 hours—or better yet, overnight—to let all the layers set up firmly. Patience here pays off with clean slices and a perfectly melded flavor.
5. Garnish and serve
Remove the chilled Pecan Pie Lasagna from the refrigerator. In a clean bowl, whip 1½ cups (360 ml) of heavy cream (or use Cool Whip) until it holds soft peaks.
Spread or pipe this whipped cream over the top layer, creating soft swirls or a smooth finish—whichever you prefer.
Arrange ½ cup (50 g) pecan halves in a decorative pattern on top of the whipped cream.
Drizzle extra caramel sauce over the entire surface, allowing it to cascade down the sides a bit.
If you like a touch of contrast, finish with a light sprinkle of flaky sea salt.
Using a sharp knife dipped in hot water and wiped dry between cuts will give you clean, even squares. Serve each slice with an extra drizzle of caramel or a sprinkle of chopped nuts if desired.
FAQ
Q1: Can I make this ahead of time?
Yes! In fact, this dessert benefits from chilling. You can assemble through Step 4, cover tightly, and refrigerate for up to 24 hours. Add the final whipped cream and garnish just before serving to keep it looking fresh and prevent the whipped topping from weeping.
Q2: How do I store leftovers?
Store covered in the refrigerator for up to 3 days. The flavors develop nicely over time. When you’re ready to serve again, let it sit at room temperature for about 15 minutes so the layers soften slightly and the crust isn’t too firm.
Q3: My pecans turned out soggy—what happened?
If your kitchen is humid or if the syrup-to-nut ratio was too high, the pecans can lose crunch. Toast them extra until they’re just golden (watch carefully so they don’t burn), and make sure your syrup and caramel mixture isn’t overly thin. A few extra seconds of cook time on the stovetop to thicken the caramel can help.
Q4: Can I use a different crust?
Absolutely. For a chocolate twist, swap the graham crackers for chocolate wafer crumbs. You could also press in crushed shortbread cookies for a richer, buttery base. Just keep the proportion of crumbs to butter the same so it sets firmly.
Q5: Is there a dairy-free version?
Yes—use dairy-free cream cheese and coconut cream whipped to stiff peaks. For the crust, substitute vegan butter. Check that your caramel sauce is dairy-free or make a simple date-based caramel by blending soaked dates with a splash of nondairy milk.
Q6: Why isn’t my cheesecake layer setting?
If the whipped cream wasn’t fully stiff before folding, or if the cream cheese was too cold or too warm, the mousse can be loose. Make sure your cream cheese is softened (but still cool) and whip the heavy cream to firm peaks. Fold gently but thoroughly to eliminate streaks.
Conclusion
This Pecan Pie Lasagna is the ultimate crowd-pleaser—combining buttery graham crust, airy cheesecake, sticky pecan pie filling, and clouds of whipped cream into one unforgettable dessert. Whether you’re hosting a holiday feast or simply craving something over-the-top, this layered treat never disappoints. Give it a try, and don’t forget to let me know how it turned out! Share your favorite twists or questions in the comments below—I love hearing from you. Happy baking!
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Pecan Pie Lasagna
Description
A decadent layered dessert featuring a buttery graham cracker crust, light cheesecake, gooey pecan pie filling and clouds of whipped cream—like all your favorite sweets in one pan.
Ingredients
– 2 cups (200 g) graham cracker crumbs
– ½ cup (115 g) melted butter
– ¼ cup (50 g) brown sugar
– 16 oz (450 g) cream cheese, softened
– 1 cup (120 g) powdered sugar
– 1 tsp vanilla extract
– 1 cup (240 ml) heavy cream, whipped to stiff peaks
– 1½ cups (150 g) chopped pecans, toasted
– 1 cup (240 ml) caramel sauce
– ½ cup (120 ml) maple syrup or pancake syrup
– 1½ cups (360 ml) whipped cream or Cool Whip
– ½ cup (50 g) pecan halves, for garnish
– Extra caramel sauce for drizzling
– Optional: a sprinkle of sea salt
Instructions
1️⃣ Make the crust: In a medium bowl stir together graham cracker crumbs, melted butter and brown sugar until evenly moistened. Press firmly into the bottom of a 9×13-inch dish. Chill in the fridge for 10 minutes.
2️⃣ Whip the cheesecake layer: In a large bowl beat the softened cream cheese, powdered sugar and vanilla until smooth. Gently fold in the whipped cream until no streaks remain. Spread half of this mixture evenly over the chilled crust.
3️⃣ Layer the pecan pie filling: In a separate bowl combine the toasted pecans, caramel sauce and maple syrup. Spoon this gooey mixture over the cheesecake layer, spreading gently to the edges.
4️⃣ Top with cheesecake: Dollop and smooth the remaining cheesecake mixture over the pecan layer. Return to the fridge and chill at least 4 hours or overnight to set firmly.
5️⃣ Garnish and serve: Just before serving, spread or pipe the remaining whipped cream atop the set layers. Arrange pecan halves decoratively and drizzle extra caramel sauce over the top. If desired, finish with a light sprinkle of sea salt for contrast.
Notes
• For a firmer crust, use a food processor to pulse your crumbs extra fine before mixing.
• Homemade caramel (made from sugar, butter and cream) adds depth, but store-bought works beautifully for ease.
• This dessert keeps up to 3 days refrigerated; bring to room temperature 15 minutes before serving for the best texture.
• To lighten it up, swap half the cream cheese for mascarpone or use low-fat whipped topping.
