Pecan Pie Cheesecake Dip (Print Version)
A fluffy no-bake cheesecake dip topped with buttery brown sugar pecans and served with graham crackers, apples, or pretzels.
# Ingredients:
For the cheesecake base
01 -
8 oz (225 g) full-fat cream cheese, softened
02 -
3/4 cup (90 g) powdered sugar
03 -
1/3 cup (80 g) sour cream
04 -
1 teaspoon vanilla extract
05 -
1/8 teaspoon fine salt
06 -
1 cup (240 ml) cold heavy whipping cream
For the pecan topping
07 -
1 1/4 cups (140 g) chopped pecans
08 -
4 tablespoons (56 g) unsalted butter
09 -
1/2 cup (105 g) packed light brown sugar
10 -
1/4 cup (60 ml) maple syrup or light corn syrup
11 -
1/4 cup (60 ml) heavy cream
12 -
1/2 teaspoon ground cinnamon
13 -
1/4 teaspoon fine salt
14 -
1 teaspoon vanilla extract
For serving
15 -
Graham crackers, vanilla wafers, pretzels, apple slices, or pear slices
# Instructions:
01 -
Place the chopped pecans in a dry skillet over medium heat. Toast for 3-5 minutes, stirring often, until fragrant and slightly darker. Transfer to a plate.
02 -
Beat the softened cream cheese until smooth. Add powdered sugar, sour cream, vanilla, and salt, then beat until creamy. Pour in the cold heavy cream and whip until thick and fluffy, about 2 minutes.
03 -
In the same skillet, melt the butter with brown sugar, maple syrup, heavy cream, cinnamon, and salt. Simmer gently for 2-3 minutes, stirring often, until glossy.
04 -
Stir the toasted pecans and vanilla into the brown sugar mixture. Let it cool for 10-15 minutes, until warm and spoonable but not hot.
05 -
Spread the cheesecake base into a shallow 9-inch pie plate or small serving dish. Spoon the cooled pecan topping evenly over the base.
06 -
Chill for at least 30 minutes before serving. Set out with graham crackers, vanilla wafers, pretzels, apple slices, or pear slices.
# Notes:
01 -
Best served slightly chilled, after 10-15 minutes at room temperature.
02 -
The dip can be made up to 1 day ahead for the cleanest texture.
03 -
Store leftovers covered in the refrigerator for up to 3 days.