Pecan pie dip is a rich and creamy no bake cheesecake dip topped with gooey and crunchy pecan pie filling. This pecan pie dip recipe is quick and easy to make. It’s the perfect dessert dip to serve with apples, cookies, crackers or pretzels.
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Why Should You Make This Recipe
I’ve recently become a huge fan of simple and delicious sweet dessert dip recipes. My Chocolate Chip Dip, Pumpkin Dip, Apple Dip, Cool Whip Fruit Dip, S’mores Dip and Oreo Dip are of my favorites on the blog. This pecan pie dip recipe is another fun and easy sweet dessert dip I know you’ll love!
- It’s quick, easy and fun to make. This pecan pie cheesecake dip takes about 30 minutes to make. Just mix together some simple ingredients, assemble and serve with your favorite fruit or sweet dipping crackers like graham crackers.
- Perfect for entertaining: What I love most about this pecan pie dip is how easy it is to throw together at the last minute. Not only is this sweet and creamy dip easy to make, it is such a crowd pleaser and easy to customize to you and your guests tastes.
- A simple dessert for the holiday season. This rich and creamy pecan pie dip has the same flavors you love about pecan pie combined with the creaminess of the cheesecake inspired filling to make the perfect dessert dip everyone will love.
Ingredients
This pecan pie cream cheese dip is made from a handful of simple basic pantry ingredients. Here’s what you need.
- Cheesecake Base: Gather cream cheese, powdered sugar and heavy cream.
- Pecan Pie Filling: Gather butter, light brown sugar, maple syrup, cornstarch, salt, pecans and vanilla extract.
Substitutions
This simple pecan pie cream cheese dip is meant to be quick and easy, but sometimes you may not have everything on hand. If you need them, here are my recommended substitutions for this recipe.
- Cream Cheese: This pecan pie cheesecake dip is made with full fat Philadelphia cream cheese. It is important to use full fat versus reduced fat for this baked dip recipe. I personally love using Philadelphia for all my cheesecake recipes. Mascarpone cheese would be the easiest substitute for cream cheese.
- Heavy Cream: This is combined with the cream cheese to create a creamy, rich and light filling that’s similar to cheesecake.
- Powdered Sugar: Maple sugar would be good refined sugar free substitute. To make powdered maple sugar, pulse the maple sugar in a food processor along with 1 tablespoon cornstarch.
- Butter: I like to use unsalted “sweet cream” butter in almost all my recipes. This is the most common and widely available butter in the US. If needed, use salted butter (omit the added salt) or a diary free butter you like.
- Light Brown Sugar: Maple sugar would be good refined sugar free substitute.
- Maple Syrup and Cornstarch: Feel free to use ½ cup light or dark corn syrup in place of the maple syrup and cornstarch.
- Pecans: Pecans are a classic ingredient in pecan pie. I highly recommend using pecans. If you absolutely cannot find pecans, toasted and chopped walnuts make a good substitute.
- Vanilla Extract: This provides a nice background flavor to the cream cheese pecan dip. Feel free to omit if you don’t have any on hand.
How To Make
Learn how to make pecan pie dip in a few easy steps.
- Add the room temperature cream cheese to a mixing bowl fitted with paddled attachment. Cream the cheese on low until smooth. Add 1 cup (120 g) powdered sugar to the cream cheese, mix on low until combined. Increase the speed to medium and mix for another 1 - 2 minutes or until the mixture is smooth and well combined. Scoop out the cream cheese mixture into another bowl or use another clean bowl to make the whipped cream.
- Switch the to a whisk attachment. Add the heavy cream and remaining ¼ cup (30 g) powdered sugar to a clean mixing bowl. Whisk the heavy cream and powdered sugar together on low for 1 minute to combine. Increase the speed to medium and mix for an additional 2 - 4 minutes or until the whipped cream reaches stiff peaks. Fold the whipped cream into the sweetened cream cheese until well combined. Evenly spread the cheesecake dip into a serving bowl. Cover and transfer to the fridge while you prepare the pecan pie topping.
- Add butter to a sauce pan. Heat the butter over low - medium heat. Once the butter begins to melt, add the light brown sugar, maple syrup, cornstarch, and salt. Stir well to fully combine the ingredients and increase the temperature to medium heat. Cook the pecan pie filling an additional 30 seconds, while stirring to fully combine the mixture. Stir in the pecans and cook an additional 3 - 5 minutes or until the mixture develops into a lightly syrupy texture. Remove the mixture from the heat and stir in the vanilla extract. Cool the pecan pie filling at room temperature for about 15 - 20 minutes or until warm.
- Top the cheesecake dip with the pecan pie filling. Serve with fresh apple slices or pears, graham crackers, pretzels or cookies.
How To Serve and Store
- Serve: This creamy cheesecake dip with pecan pie filling is best served with fresh fruit such as apples or pears, with sweet dippers such as graham crackers or cookies or with salty dippers such as pretzels or Ritz crackers.
- Store: This creamy pecan pie cheesecake dip stores well in an airtight container in the fridge for up to 3 - 4 days. If not serving this creamy dip right away, keep the cheesecake and pecan pie filling stored in different containers. Warm the pecan pie filling to a more sauce like consistency, set the cheesecake portion of the dip out a room temperature for about 15 - 20 minutes, top with the warmed pecan pie filling and serve.
M’s Expert Tips
- Bring the cream cheese to room temperature. This allows the ingredients to mix together more evenly and lessens the chance of the cream cheese splitting.
- Use powdered sugar. This type of sugar has cornstarch mixed into the sugar. Cornstarch acts like a stabilizer and helps to not only thicken the dip but help prevent the cream cheese from splitting.
- No corn syrup, no problem. This recipe for pecan pie dip uses maple syrup and cornstarch. Combining maple syrup with cornstarch gives the final texture that’s similar to corn syrup, but with maple flavor. If you prefer to use corn syrup, use an equal amount of light or dark corn syrup in place of the maple syrup and cornstarch.
- Cool the pecan pie filling, but not for too long. The trick is to get a sauce like consistency for the pecan pie filling and to top the cheesecake dip while the filling is still warm and gooey without melting the cheesecake dip.
- Have fun with the toppings and dippers. This creamy pecan pie cheesecake dip is best served with fresh fruit such as apples or pears, with sweet dippers such as graham crackers or cookies or with salty dippers such as pretzels or Ritz crackers.
FAQs
What to serve with pecan pie dip?
This creamy cheesecake dip with pecan pie filling is best served with fresh fruit such as apples or pears, with sweet dippers such as graham crackers or cookies or with salty dippers such as pretzels or Ritz crackers.
How long does pecan cheesecake dip last?
This dip has a cream cheese base and should be stored in the fridge. With proper storage in the fridge, this creamy chip dip can last up to 4 - 5 days. Keep in mind that the pecan pie filling topping will solidify as it cools.
Can pecan pie dip be frozen?
I do not recommend freezing this dip. The cheesecake base will change texture after freezing and thawing. The pecan pie filling will also change texture after freezing and thawing. For those reasons, I would simply set aside about 30 minutes and make the dip the same day you plan to serve it.
Can I use other nuts instead of pecans to make this dip?
Pecans are a classic ingredient in pecan pie. I highly recommend using pecans. If you absolutely cannot find pecans, toasted and chopped walnuts make a good substitute for this pecan pie dip.
More Pecan Pie Recipes to Try
If you try this Pecan Pie Dip recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Pecan Pie Dip Recipe
Pecan pie dip is a rich and creamy no bake cheesecake dip topped with gooey and crunchy pecan pie filling. This pecan pie dip recipe is quick and easy to make. It’s the perfect dessert dip to serve with apples, cookies, crackers or pretzels.
Equipment
- 1 stand mixer with paddle attachment and whisk attachment or electric hand mixer with beaters
- 1 sauce pan
- 1 serving dish (8x8 up to 11x7)
Ingredients
Cream Cheese Base
- 8 oz. (226 g) cream cheese, room temperature
- 1¼ cups (150 g) powdered sugar, divided
- 1 cup (240 ml) cold heavy cream
Pecan Pie Filling
- ¼ cup (57 g) unsalted butter, cubed
- ½ cup (100 g) light brown sugar
- ½ cup (120 ml) maple syrup or light corn syrup see notes
- ¼ teaspoon salt
- 1 cup (95 g) whole or roughly chopped pecans
- 2 teaspoons (10 ml) vanilla extract
Instructions
- Add the room temperature cream cheese to a mixing bowl fitted with paddled attachment. Cream the cheese on low until smooth. Add 1 cup (120 g) powdered sugar to the cream cheese, mix on low until combined. Increase the speed to medium and mix for another 1 - 2 minutes or until the mixture is smooth and well combined. Scoop out the cream cheese mixture into another bowl or use another clean bowl to make the whipped cream.8 oz. (226 g) cream cheese, room temperature, 1¼ cups (150 g) powdered sugar, divided
- Switch the to a whisk attachment. Add the heavy cream and remaining ¼ cup (30 g) powdered sugar to a clean mixing bowl. Whisk the heavy cream and powdered sugar together on low for 1 minute to combine. Increase the speed to medium and mix for an additional 2 - 4 minutes or until the whipped cream reaches stiff peaks. Fold the whipped cream into the sweetened cream cheese until well combined.1 cup (240 ml) cold heavy cream
- Evenly spread the cheesecake dip into a serving bowl. Cover and transfer to the fridge while you prepare the pecan pie topping.
- Add butter to a sauce pan. Heat the butter over low - medium heat. Once the butter begins to melt, add the light brown sugar, maple syrup, cornstarch, and salt. Stir well to fully combine the ingredients and increase the temperature to medium heat. Cook the pecan pie filling an additional 30 seconds, while stirring to fully combine the mixture. Stir in the pecans and cook an additional 3 - 5 minutes or until the mixture develops into a lightly syrupy texture. Remove the mixture from the heat and stir in the vanilla extract.Cool the pecan pie filling at room temperature for about 15 - 20 minutes or until warm.¼ cup (57 g) unsalted butter, cubed, ½ cup (100 g) light brown sugar, ½ cup (120 ml) maple syrup or light corn syrup, ¼ teaspoon salt, 1 cup (95 g) whole or roughly chopped pecans, 2 teaspoons (10 ml) vanilla extract
- Top the cream cheese dip with the pecan pie filling. Serve with fresh apple slices or pears, graham crackers, pretzels or cookies.
Notes
Serve: This creamy cheesecake dip with pecan pie filling is best served with fresh fruit such as apples or pears, with sweet dippers such as graham crackers or cookies or with salty dippers such as pretzels or Ritz crackers.
Store: This creamy pecan pie cheesecake dip stores well in an airtight container in the fridge for up to 3 - 4 days. If not serving this creamy dip right away, keep the cheesecake and pecan pie filling stored in different containers. Warm the pecan pie filling to a more sauce like consistency, set the cheesecake portion of the dip out a room temperature for about 15 - 20 minutes, top with the warmed pecan pie filling and serve.
Maple Syrup and Cornstarch: Combining maple syrup with cornstarch creates a final texture that’s similar to corn syrup, but with maple flavor. If you prefer to use corn syrup, use an equal amount of light corn syrup in place of the maple syrup and cornstarch.
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