Description
An impressive no-bake dessert featuring layers of buttery cracker base, smooth cream cheese, homemade caramel, chopped pecans, and silky chocolate ganache.
Ingredients
Scale
- 300 g (10½ oz) graham cracker crumbs (about 24 full sheets)
- 120 g (8 tbsp / 1 stick) unsalted butter, melted
- 450 g (16 oz) full-fat cream cheese, room temperature
- 240 ml (1 cup) heavy cream
- 100 g (½ cup) powdered sugar
- 200 g (1 cup) granulated sugar
- 60 ml (¼ cup) water
- 180 ml (¾ cup) heavy cream, warmed
- 60 g (4 tbsp) unsalted butter
- 1 tsp flaky sea salt
- 200 g (7 oz) semi-sweet chocolate, chopped
- 120 ml (½ cup) heavy cream
- 120 g (1 cup) chopped pecans, toasted
- Flaky sea salt for sprinkling
- 60 g (½ cup) chocolate chips for garnish (optional)
Instructions
- Combine the graham cracker crumbs with melted butter in a bowl. Press into a 9 x 13-inch dish and chill for 10 minutes.
- Beat cream cheese with powdered sugar until smooth. Whip heavy cream to soft peaks and fold into cream cheese mixture. Spread evenly over the crust.
- In a saucepan, stir together granulated sugar and water until dissolved. Cook until amber, then carefully whisk in warmed heavy cream and butter. Add salt, cool, and pour over cream layer.
- Sprinkle toasted pecans over the caramel and chill covered for at least 4 hours.
- Heat heavy cream until simmering, pour over chopped chocolate, stir until smooth. Pour ganache over the chilled layers, sprinkle with sea salt and chill for 30 minutes before slicing.
Notes
Make-ahead: Assemble up to 48 hours ahead; add ganache on the same day for freshness. For a gluten-free version, use gluten-free cookie crumbs.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 34g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg