No Bake Pecan Pie Cheesecake

• 1 and ½ cups of crushed graham crackers (150g)
• ½ cup of salted, melted butter (113g)

• 8 ounces of softened cream cheese (227g)
• 1 cup of light brown sugar (200g)
• ½ tablespoon of vanilla extract (7g)
• ½ cup of heavy whipping cream (119g)
• 1 teaspoon of salt (5g)

• 1 cup of chopped pecans (99g)
• ½ cup of brown sugar (110g)
• 1 teaspoon of vanilla extract (4g)
• ¼ cup of maple syrup (80g)
• 1 teaspoon of salt (5g)
• 1 tablespoon of cornstarch (8g)

To start, Make the graham cracker crust by crushing up 9 sheets of graham crackers to make about 1 and ½ cups. Then Melt my butter and mixed these together until all the graham cracker crumbs were fully coated in butter. Line a 6x6 round pan with parchment paper, then pressed the graham cracker crust into the bottom and sides of the pan.

Set this aside and started the cheesecake filling. In a large bowl, Add in the cream cheese, sugar, vanilla extract, salt, and heavy whipping cream. Let this mix in my stand mixer over medium speed for about 3-4 minutes until it was smooth and light. Pour this on top of the graham cracker crust and let it set in the fridge.

Make the pecan pie filling by adding chopped pecans, sugar, vanilla extract, maple syrup, salt, and cornstarch into a small pan. Over medium heat, Let this simmer for 3-4 minutes, until the sauce was thick. Add this mixture on top of the cheesecake and put it back in the fridge to cool and set overnight before cutting into it.