Description
Pineapple Pecan Cream Cheese Crunch Bake is a rich, layered dessert that combines creamy, tangy, sweet, and crunchy textures into one irresistible bite. With a buttery graham cracker crust, a smooth cream cheese layer, juicy pineapple filling, and a crunchy pecan topping, this dessert delivers the perfect balance of flavors.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs (or crushed vanilla wafers)
- 1/2 cup unsalted butter (melted)
For the Cream Cheese Layer:
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (or whipped cream)
For the Pineapple Layer:
- 1 can (20 oz) crushed pineapple (drained)
For the Crunch Topping:
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup butter
- 1/2 cup shredded coconut (optional)
Instructions
Preheat oven to 350°F (175°C). Mix graham cracker crumbs with melted butter. Press firmly into a baking dish to form the crust.
Bake crust for 8–10 minutes, then allow it to cool.
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping until light and fluffy.
Spread the cream cheese mixture evenly over the cooled crust. Add a layer of drained crushed pineapple on top.
In a saucepan, melt butter with brown sugar until bubbly. Stir in pecans and optional coconut.
Spoon the warm pecan mixture over the pineapple layer.
For a chilled dessert: refrigerate for at least 2 hours.
For a baked version: return to oven for 10–15 minutes until topping is set.
Notes
Make sure the pineapple is well-drained to avoid excess moisture that can make the dessert soggy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 420 kcal
- Sodium: 180 mg
- Fat: 26 g
- Carbohydrates: 45 g
- Protein: 4 g