PECAN PIE LASAGNA: The Ultimate Southern Dessert Mashup! 🥧🍰


  • 1 box vanilla wafers (or graham crackers)

  • ½ cup melted butter

  • ¼ cup brown sugar

✅ The Cheesecake Layer

  • 16 oz cream cheese, softened

  • 1 cup powdered sugar

  • 1 tsp vanilla

  • 1 cup whipped cream (or Cool Whip)

✅ The Pecan Pie Filling

  • 1 cup pecans, chopped + extra for topping

  • ½ cup brown sugar

  • ½ cup corn syrup

  • ¼ cup butter

  • 1 tsp cinnamon

  • 1 tsp vanilla

✅ The Caramel Drizzle

  • ½ cup caramel sauce (store-bought or homemade)

👩🍳 STEP-BY-STEP (20 mins active time)

1. Make the Crust

  • Crush wafers + mix with melted butter & sugar.

  • Press into pan. Chill 15 mins.

2. Whip the Cheesecake Layer

  • Beat cream cheese + sugar + vanilla until smooth.

  • Fold in whipped cream. Spread over crust.

3. Cook the Pecan Filling

  • In a saucepan, melt butter, sugar, corn syrup, cinnamon, and vanilla.

  • Simmer 3 mins, then stir in pecans. Cool slightly.

4. Assemble the “Lasagna”

  1. Layer 1: Half the pecan filling over cheesecake.

  2. Layer 2: Another wafer layer (optional for extra crunch).

  3. Layer 3: Remaining pecan filling.

  4. Top: Drizzle with caramel + extra pecans.

5. Chill & Serve

  • Refrigerate 4+ hours (overnight = best!).

  • Cut into squares & enjoy!

💡 PRO TIPS

🔸 No-cook version: Use store-bought pecan pie filling.
🔸 Adult twist: Add 1 tbsp bourbon to the pecan layer.
🔸 Texture hack: Toast pecans first for extra crunch.

Serve with: Vanilla ice cream or whipped cream.