Step 2: Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Add powdered sugar and vanilla extract, and continue to beat until well combined.
- Gently fold in the whipped heavy cream until the mixture is smooth and creamy.
- Spread the cheesecake filling evenly over the prepared crust. Place it back in the refrigerator to chill while you make the pecan pie topping.
Step 3: Prepare the Pecan Pie Topping:
- In a saucepan, melt butter over medium heat. Add brown sugar, heavy cream, vanilla extract, and a pinch of salt.
- Stir continuously and let the mixture come to a gentle boil. Reduce heat and simmer for 2-3 minutes until it thickens slightly.
- Remove the saucepan from heat and stir in the chopped pecans.
- Allow the pecan pie topping to cool for a few minutes.
Step 4: Assemble the Cheesecake:
- Pour the pecan pie topping over the chilled cheesecake layer, spreading it evenly.
- Refrigerate the no-bake pecan pie cheesecake for at least 4 hours or overnight to set.
Step 5: Serve and Enjoy:
- Before serving, run a knife around the edges of the springform pan to loosen the cheesecake. Release the sides of the pan.
- Slice and serve chilled. Optionally, garnish with additional whipped cream or a drizzle of caramel.
Tips:
- For added flavor, you can toast the pecans before adding them to the pie topping. Simply bake them in a preheated oven at 350°F (180°C) for 5-7 minutes until fragrant.
- Ensure the cream cheese is softened to room temperature for a smoother filling.
- If you prefer a thicker crust, you can increase the amount of graham cracker crumbs and butter.
Indulge in the rich and creamy goodness of this no-bake pecan pie cheesecake, a delightful dessert that combines the best of both worlds.