Description
A delicious layered dessert with graham crackers, creamy cheesecake filling, caramel sauce, and pecans.
Ingredients
Scale
- 3 sleeves graham crackers
- 16 ounces cream cheese, softened
- 1 cup powdered sugar, divided
- 2 teaspoons vanilla extract, divided
- 2 1/2 cups heavy whipping cream, cold, divided
- 1 1/2 cups thick caramel sauce, plus extra for drizzling
- 1 1/2 cups chopped pecans, lightly toasted if desired
- 1 1/4 cups semisweet chocolate chips
- 1/2 cup heavy whipping cream for the ganache
- 1 pinch flaky sea salt, optional for finishing
Instructions
- Lightly grease or line a 9 x 13 inch baking dish with parchment paper, leaving some overhang to help lift the lasagna out later.
- Place the graham crackers on a plate so they are ready to layer and set the chopped pecans and caramel sauce nearby.
- In a large mixing bowl, beat the softened cream cheese, 2/3 cup powdered sugar, and 1 1/2 teaspoons vanilla extract until very smooth and creamy with no lumps.
- In a separate chilled bowl, whip 2 cups of the heavy whipping cream with the remaining 1/3 cup powdered sugar and 1/2 teaspoon vanilla extract until soft to medium peaks form.
- Gently fold the whipped cream into the cream cheese mixture in two to three additions until you have a light fluffy whipped cheesecake filling.
- Arrange a single even layer of graham crackers over the bottom of the prepared pan, breaking pieces as needed to fully cover the surface.
- Spread about one third of the whipped cheesecake filling over the graham crackers, smoothing it into an even layer all the way to the edges.
- Drizzle a generous amount of caramel sauce over the filling, then sprinkle with a handful of chopped pecans.
- Repeat with a second layer of graham crackers followed by another third of the filling, more caramel, and more pecans.
- Add a final layer of graham crackers and spread the remaining whipped cheesecake filling evenly over the top.
- To make the ganache, warm 1/2 cup heavy whipping cream just until steaming, then pour it over the semisweet chocolate chips in a heatproof bowl. Let sit one minute, then stir until smooth and glossy.
- Let the ganache cool for several minutes until slightly thickened, then pour it over the lasagna, spreading gently so it completely covers the surface.
- Drizzle extra caramel sauce over the ganache and sprinkle the remaining chopped pecans on top. Add a light pinch of flaky sea salt if you like a sweet salty contrast.
- Cover the pan and refrigerate for at least 4 hours or overnight until the graham crackers have softened and the layers are fully set.
- When ready to serve, use a sharp knife dipped in hot water and wiped dry between cuts to slice neat squares. Lift out with a spatula and enjoy the caramel dripping down the sides.
Notes
- This dessert is best made a day in advance for the best flavor and texture.
- Feel free to toast the pecans for added flavor.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 18g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg