Pecan Pie Cheesecake Trifle (Print Version)
A rich layered dessert with toasted pecans, cream cheese, caramel, and chocolate topped with whipped cream.
# Ingredients:
Nuts and Sweeteners
01 -
2 cups chopped pecans
02 -
1 cup granulated sugar
03 -
1 cup light corn syrup
Egg Mixture
04 -
4 large eggs
05 -
1 teaspoon vanilla extract
06 -
1/4 teaspoon salt
Cream Cheese Layer
07 -
8 ounces cream cheese, softened
08 -
1/2 cup powdered sugar
09 -
1 teaspoon vanilla extract
10 -
8 ounces whipped topping, thawed
Base and Sauces
11 -
1 (9-inch) prepared graham cracker crust
12 -
1/2 cup caramel sauce
13 -
1/2 cup chocolate sauce
# Instructions:
01 -
Preheat oven to 350°F (177°C). Spread chopped pecans evenly on a baking sheet and toast for 8 to 10 minutes until fragrant. Remove and let cool.
02 -
In a large bowl, whisk together granulated sugar, light corn syrup, eggs, vanilla extract, and salt until smooth. Stir in toasted pecans.
03 -
Pour pecan mixture into the prepared graham cracker crust. Bake for 45 to 50 minutes until filling is set. Allow to cool completely.
04 -
In a separate bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in whipped topping until fully combined.
05 -
Crumble cooled pecan pie into large pieces. In a trifle dish or individual serving glasses, layer pecan pie pieces, cream cheese mixture, caramel sauce, and chocolate sauce. Repeat layers, finishing with a layer of whipped topping.
06 -
Refrigerate assembled layers for at least 2 hours to allow flavors to meld before serving.
# Notes:
01 -
For enhanced flavor, add a splash of bourbon to the pecan filling. Substitute the graham cracker crust with an Oreo crust for a chocolate variation.