Mmmm… homemade pecan pie. There really is nothing like it! My son’s favorite dessert is pecan pie, so I decided to try to tweak it a bit and add a few new flavors. I actually developed this recipe for Toffee Pecan Pie Cheesecake one November for my husband’s birthday- he was super excited because it incorporated three of his favorite dessert features: a homemade graham cracker crust, a toffee filling, and a cheesecake topper. Yum!
Don’t let the layers intimidate you! It really is quite simple and totally worth it. I made it for Thanksgiving as well and I brought home an empty dish, so I’m guessing my family liked it, too.
It’s even better if you have cute little helpers!
Begin with the graham cracker crust. Combine 1 1/3 cups graham cracker crumbs, 1/3 cup sugar and 1/3 cup melted butter in a bowl.
Yum! A homemade crust really does make a difference.
Put it in a pie dish and press down with your fingers until it covers the dish. Brown in a 350 oven for about 10 minutes. (Hint: I use my toaster oven for this. You won’t need your oven for the rest of the recipe, so it works great!)
Next, work on your toffee layer. Melt 1 1/2 sticks butter, 1 cup white sugar, and 1 cup brown sugar in a medium saucepan. Bring to a gentle boil, and boil for 4 minutes. Stir frequently to avoid burning. At the end of the four minutes, turn off the heat and add 1 cup of pecan halves.
Immediately pour this mixture into your pie crust. Allow to cool at least one hour.
At the end of the hour, combine 2 8-oz bricks of cream cheese, 2 cups of whipped topping and 1/2 cup sugar. (See a recurring theme in here? Sugar = tasty!)
Pour this layer over the toffee and smooth. I somehow missed a picture of this step. (I was probably corralling a baby on the hip by this time, like I’m corralling one on my lap as I type!!) Add pecans on top, in a pretty design if you like! Allow this to firm up in the fridge for about an hour, if you can wait that long!
mmm… it is so good! I actually made it in a square baking dish the second time around and cut the pie into squares instead of triangles, and it made it much easier to eat. You’ll need to use a very sharp knife to cut it- the toffee hardens up quite a bit!
Enjoy, and save a piece for me!
If you like this recipe, be sure to check to follow me on Pinterest!
from the archives: originally posted 12.17.2013
About Kelli Hays
This sounds wonderful! I love Cheesecake so much!!! We actually had cheesecake instead of regular cake at our wedding back in the day. 🙂
This looks delish! Happy New Year!
Looks incredible! Pinning and tweeting 🙂 Thank you for coming by to link up with us at Snickerdoodle Sunday!
~Laurie
This sounds delicious and your little helpers are absolutely adorable! Thanks for sharing with us at Share The Wealth Sunday!
xoxo
Lisa
Toffee… pecan pie… AND cheesecake… now that’s my kind of dessert. Thanks for sharing on Creative K Kids’ Tasty Tuesdays link up. Hope to see you back next week.