Pecan Pie Dip

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Pecan Pie Dip combines a three-ingredient cheesecake layer with a rich pecan topping to create a shockingly simple holiday showstopper.

Prep Time25

Total Time25

Course: Appetizer, Dessert

Cuisine: American

Keyword: Pecan Pie Dip

Servings: servings

Author: Chelsea Lords

Cost: $9.17

Equipment

Ingredients

8 ounces cream cheese softened (brick-style, full-fat)
4 ounces whipped topping thawed (1/2 of an 8-oz container)
1 cup powdered sugar
1/2 cup light brown sugar packed
3 tablespoons unsalted butter cut into pieces
1/3 cup pure maple syrup see note 1
1 cup roasted pecans coarsely chopped
1 large egg
1/4 teaspoon salt
1-1/2 teaspoons vanilla extract
Dippers of your choice such as apples, pretzels, graham crackers, Vanilla Wafers, etc. see note 2

US - Metric

Instructions

Add the brown sugar, butter, maple syrup, chopped pecans, egg, and salt to a saucepan. Bring to a gentle boil over medium-high heat, while whisking constantly. Once boiling, cook for 1 minute while stirring nonstop. Remove from heat, stir in vanilla, and let cool for 10 minutes, then stir again. It will thicken as it cools.
In a stand mixer or with a hand mixer, beat the softened (see note 3) cream cheese and powdered sugar until smooth and fluffy, 2 to 4 minutes. Use a spatula to gently fold in the whipped topping until fully combined.
Spread the cheesecake mixture evenly into two 8x8-inch dishes or one 9x13-inch dish. Pour the cooled pecan topping evenly over the cheesecake layer. Add extra chopped pecans on top if you'd like.
Serve right away or refrigerate until ready to serve. Enjoy with apple slices, graham crackers, pretzel crisps, or vanilla wafers.

Notes

Note 1: Pure maple syrup is real maple syrup made from maple tree sap, not the flavored pancake syrup made with corn syrup.

Note 2: More dippers to try: strawberries, shortbread cookies, chocolate cookies, animal crackers, biscotti, or waffle cone pieces. I like Granny Smith Apples best. To keep apples from browning, check out my tips in this post.

Note 3: Take time to fully soften the cream cheese so the cheesecake layer is smooth. Microwave in 15-second bursts, flipping each time, for about 1 minute.

Storage: Store the cheesecake layer and pecan topping separately in airtight containers in the fridge for up to 5 days. Assemble right before serving for the best texture.

Nutrition