Pecan Pie Cheesecake Topping

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!

Disclosure: This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Sara Lee Desserts, but all my opinions are my own. #pmedia #SaraLeeDesserts http://my-disclosur.es/OBsstV Read my full disclosure policy here.

I started with a Sara Lee Original Cream Cheesecake from Food Lion, then drizzled it with some real maple syrup.

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.

You can also mix a dollop of lemon curd in the whipped cream for an extra citrus kick. I have an easy lemon curd recipe you might want to try, or you can always pick up a jar at the Food Lion.

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.”

Likely story!

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.

Pecan Pie Cheesecake Topping

These buttery, maple and brown sugar glazed pecans taste like traditional southern pralines, but they're much easier to make. They're great for snacking or as a topping for cheesecake.

4.50 from 2 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Dessert, Snack

Cuisine American

Servings 8 servings

Calories 221 kcal

Ingredients

  

1x2x3x

• 2 cups pecan halves
• 2 TBS butter
• 2 TBS brown sugar
• 2 TBS maple syrup

Instructions

 

• 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.

Nutrition

Calories: 221kcalCarbohydrates: 9gProtein: 2gFat: 20gSaturated Fat: 3gCholesterol: 7mgSodium: 26mgPotassium: 112mgFiber: 2gSugar: 6gVitamin A: 105IUVitamin C: 0.2mgCalcium: 25mgIron: 0.6mg

Did You Make This?Mention @AttaGirlSays or tag #attagirlsays!

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