Ingredients
8 oz cream cheese
1 cup whipped cream
1 cup pecans, chopped
1 1/2 cups graham crackers, crushed
1/3 cup maple syrup
1 tsp vanilla extract
1/2 cup butter
Sweetener of choice (for keto version)
Directions
Begin by preparing the graham cracker crust. Crush the graham crackers and mix them with melted butter.
Press the mixture into the base of a springform pan to form a firm crust. Chill in the refrigerator while you prepare the filling.
In a bowl, beat the cream cheese until smooth. Add in the whipped cream, maple syrup, and vanilla extract, and mix until well combined.
Fold in the chopped pecans gently to ensure they are evenly distributed throughout the filling.
Pour the filling onto the prepared crust and spread it out evenly. Chill the cheesecake in the refrigerator for at least 4 hours or until set.
Once chilled, garnish the cheesecake with additional pecans or a drizzle of caramel sauce before serving.
Slice and enjoy this delightful no bake pecan pie cheesecake with your loved ones.
Nutrition Facts
Calories:
380
Fat:
28
Carbohydrates:
30
Protein:
4
Sodium:
280
Fiber:
2
Sugar:
15
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