Equipment Needed
- Large trifle dish or clear glass bowl
- Electric hand mixer or stand mixer
- Mixing bowls (medium and large)
- Spatula
- Measuring cups and spoons
- Baking sheet (for toasting pecans)
Step-by-Step Instructions
First, I toast my pecans. I spread them on a baking sheet and pop them into a 350°F (175°C) oven for 6-8 minutes, until fragrant. I let them cool completely. This step fills the kitchen with the most incredible smell and is the foundation of the “pecan pie” flavor. While they cool, I make the crust layer. In a medium bowl, I mix the crushed vanilla wafers with the melted butter until it resembles wet sand. This buttery mixture is our no-bake crust, and I press a generous layer into the very bottom of my trifle dish to form the first delicious tier.
Next, I tackle the glorious cheesecake layer. In my large mixing bowl, I beat the softened cream cheese until it’s completely smooth and creamy—no lumps allowed. I then beat in the powdered sugar and vanilla until fully incorporated. In a separate, chilled bowl, I whip the cold heavy cream (with a pinch of salt if I’m using it) until it forms firm, beautiful peaks. I then gently fold the whipped cream into the sweetened cream cheese with a spatula. The key is to be gentle to keep the mixture light and airy. This creates a cloud-like, no-bake cheesecake mousse that’s impossibly good.
Now for assembly, which is my favorite part. Over the crumb layer in the trifle dish, I spread half of the fluffy cheesecake filling in an even layer. I then sprinkle a generous handful of the toasted pecans over the cream, followed by a lavish drizzle of caramel sauce. I repeat the layers: the remaining cheesecake filling, another sprinkle of pecans, and another drizzle of caramel. I reserve a small handful of pecans and a little caramel for the very top.(See the next page below to continue…)