Pecan Pie Dip
No Bake Cheesecake
8 oz cream cheese, softened
4 oz whipped cream
1 cup powdered sugar
Pecan Pie Topping
3/4 cup Dickey Farms pecans, chopped
1/2 cup brown sugar
1/3 cup light corn syrup
3 tbsp unsalted butter, cubed
1/2 tsp vanilla extract
1/4 tsp salt
In a small saucepan, add all the ingredients for the pecan pie topping (chopped Dickey Farms pecans, brown sugar, light corn syrup, cubed unsalted butter, egg, vanilla extract, and salt).
Combine all the ingredients together and cook over medium heat until it begins to simmer.
Stir frequently, to avoid burning, continue to cook the filling until it has thickened (about 5 minutes).
Remove from heat and cool to room temperature.
In a medium sized bowl, whip together the softened cream cheese, whipped cream, and powdered sugar with a whisk, hand mixer, or stand mixer (about 5 minutes).
Into a serving dish, spread out the cream cheese mixture.
Top with the cooled pecan pie topping and more chopped pecans. Refrigerate for at least 30 minutes (up to 2 days) before serving.
*Recipe from Entirely Elizabeth