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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