Description
Discover the perfect Pecan Pie Cheesecake Trifle recipe! Learn to layer creamy cheesecake, crunchy pecans, and rich caramel in a stunning dessert. Click for deliciousness!
Ingredients
- 1 package (8 oz (227 g)) PHILADELPHIA Cream Cheese, softened
- 1/3 cup (80 ml) sugar
- 1 tub (8 oz (227 g)) COOL WHIP Whipped Topping, thawed
- 1 sleeve (9 crackers) of graham crackers, crushed (about 1 1/4 cup (300 ml) s)
- 1/4 cup (60 ml) butter, melted
- 1 bag (14 oz (397 g)) KRAFT caramel, unwrapped
- 2 tablespoon (30 ml) s water
- 1 cup (240 ml) PLANTERS Pecans, chopped
Instructions
- In a large bowl, blend the PHILADELPHIA Cream Cheese with sugar until the texture is smooth, then gently mix in the COOL WHIP Whipped Topping.
- Break the graham crackers into fine crumbs. Combine the melted butter with the graham cracker crumbs, stirring until they are fully integrated.
- Place a generous teaspoon of the graham cracker mixture into the bottom of a container and press it down using a Tart Shaper or the back of a spoon.
- Transfer the cheesecake mixture into a resealable bag and pipe it into the container.
- Refrigerate for at least 3 hours to allow it to set.
- When ready to serve, melt the unwrapped caramels over low heat in a small saucepan with water, stirring until the mixture is smooth. Transfer the melted caramel to a squeeze bottle or spoon it over the dessert.
- Chop the pecans and sprinkle them over the cheesecake along with a drizzle of caramel sauce.
- Keep any leftovers stored in the refrigerator.
Notes
- Make sure the cream cheese is completely softened to blend smoothly with sugar.
- Use a food processor for fine, even graham cracker crumbs before mixing with butter.
- Keep stirring the caramel to avoid sticking and achieve a smooth consistency.
