Easy Pecan Pie No Bake Cheesecake

4.87 from 15 votes

Pecan pie filling and creamy cheesecake are combined to create the ultimate fall dessert!

Prep Time20

Chill2

Total Time2 20

Course: Dessert

Cuisine: American

Servings: slices

Calories: 965kcal

Pulse the pecan sandies into a fine crumb using a food processor or blender. {If you don't have a food processor or blender then add cookies to a zipper bag and crush with a rolling pin} Mix together pecan sandies crumbs, brown sugar and melted butter, stir until crumbs are completely coated. Pour crumbs into a lightly greased 9" spring form pan and press into the bottom and partially up the sides of the pan. Refrigerate the crust until the filling is prepared.

In a mixing bowl, beat {using a hand held or stand mixer} cream cheese until smooth. Add sweetened condensed milk and continue to mix until combined and smooth. Finally, add whipped topping to mixture and gently mix {fold in using a rubber spatula}. Add cheesecake mixture into prepared pecan sandies crust and spread into an even layer, cover with plastic wrap and refrigerate for at least 2-4 hours.

In a medium saucepan combine the brown sugar and butter over medium heat. Cook until the butter is melted and the sugar is dissolved. Turn off the heat and add the heavy cream, honey, kosher salt and vanilla extract to the butter and sugar mixture, stir until combined. Add the pecans and mix until everything is evenly incorporated. Allow the filling to cool.

To serve, run a knife around the edge of the springform pan and remove the ring. Put the cheesecake on a serving plate and top with the pecan pie topping. Slice and eat. Leftovers can be stored in the refrigerator covered tightly for 3-4 days.