It’s hard to improve on cheesecake, but this easy-to-make pecan pie cheesecake topping will take an already delicious dessert to the next level.
I’m going to let you in on a little secret. The desserts I serve aren’t always homemade, including this pecan pie cheesecake.
But you’d never know it to look at them or when you take a bite.
Just look at this maple pecan pie cheesecake. It looks like something you’d pay $8 a slice for at a fancy restaurant. But the whole cheesecake doesn’t even cost that much!
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The pecan pie cheesecake topping reminds me of the buttery, praline candies that are popular here in the south. But this glazed pecan topping is so much easier to make than pralines.
The hands-on time is 5 minutes — max –plus another few minutes in the oven. The hardest part is waiting for these pecans to cool so the sugar hardens into a crust of pure buttery, maple goodness.
When you need a quick dessert, a frozen cheesecake is a great option. Just pull it out of the freezer and dress it up with your favorite toppings!
If the pecans aren’t your style, why not try this no-bake blueberry lemon version?
This one is probably even quicker to pull together. Just spread a layer of lemon curd on a Sara Lee Original Classic Cheesecake, top with a layer of whipped cream and garnish with blueberries. If you’re feeling really fancy, pipe some more whipped cream along the edges and add a lemon twist.
My husband raved over the blueberry lemon cheesecake. So when I made the pecan pie cheesecake, I asked him which he liked best.
His answer, “I need to have another slice before I can answer that.”
Which is your favorite no-bake cheesecake topping? Or would you like to try a slice of each?
Here’s how to make the pecan pie cheesecake topping.
- 2 cups pecan halves
- 2 TBS butter
- 2 TBS brown sugar
- 2 TBS maple syrup
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Melt butter over medium heat in a large, non-stick skillet.
When the butter has melted, add the brown sugar and maple syrup, until it starts to bubble. Stir constantly.
Add pecans, and toss to coat. Cook for 2 to 3 more minutes, then pour them onto the parchment lined baking sheet.
Cook in oven for about 6 minutes, then remove and allow to cool completely.
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