Step 1: Prepare the Crust

Begin by preheating your oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl, mixing until well incorporated. Press the mixture into the bottom of a 9×13-inch baking dish to form an even layer. Bake for 10 minutes, then remove and let it cool completely.

Step 2: Make the Creamy Layer

In a large mixing bowl, beat the softened cream cheese with powdered sugar using a hand mixer or stand mixer until smooth. In another bowl, whisk together the heavy whipping cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. Spread this creamy mixture evenly over the cooled graham cracker crust.

Step 3: Prepare the Pecan Pie Filling

In a saucepan over medium heat, combine corn syrup, brown sugar, butter, and salt. Stir constantly until the butter is melted, and the sugar dissolves. Remove from heat and let it cool for about 10 minutes. Once cooled, whisk in the eggs and vanilla extract. Finally, stir in the toasted pecans. Carefully pour this pecan pie mixture over the creamy layer in the baking dish.

Step 4: Add the Pecan Topping

In a small bowl, mix the chopped pecans with melted butter and brown sugar. Sprinkle this topping over the pecan pie filling layer to add a delicious crunch and extra sweetness.

Step 5: Chill and Serve

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the layers to set properly. Slice into squares or rectangles and serve chilled. The result is a creamy, crunchy, and nutty dessert that will wow your guests!