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Remove and set aside to cool slightly. In a high-speed blender or food processor, add your soaked cashews, coconut oil, cooled milk/sugar mixture, and vanilla extract, until smooth. Add your cream cheese and blend until combined. Pour the mixture over the crust and freeze for at least 3 hours, or overnight.
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Step 3: Clean the bowl of the stand mixer. Add the heavy cream and whip on medium speed until stiff peaks form. Step 4: Add the cream cheese mixture to the whipped cream. Mix until a smooth cheesecake mixture forms. Step 5: Pour the cheesecake mixture into the graham cracker pie crust.
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To make the Pecan Pie Topping. In a medium saucepan, heat the butter and brown sugar over medium heat until the butter and sugar are melted, careful not to burn the butter. Turn of the heat. Add the heavy cream, light corn syrup, and vanilla and mix till combined. Add in the pecans and mix to coat well. Leave to cool.
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Spread it out evenly with a spatula. Chill it in the fridge for at least 4 hours. Add the topping. Once the cheesecake is out of the fridge, unlock the sides of the springform pan and transfer the cake to a serving platter. Place pecan halves on top towards the center and drizzle the caramel overtop.
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Set aside. In a mixing bowl, add the cream cheese, whipped topping, powdered sugar, vanilla, and cinnamon. Beat with a mixer until well-combined. Divide and spoon mixture among dessert bowls. Set aside. In a medium saucepan over medium high heat, add the brown sugar and butter. Stir until melted.
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Crust: In a bowl, add your graham cracker crumbs, brown sugar, and melted butter. Stir until everything comes together. In a 9 by 13 inch baking dish lined with parchment paper, add your mixture and press down with a glass until its packed down. Let chill while you make your cheesecake mixture.
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Chop the pecans and combine with 1 tbsp of maple syrup. Spread over an oven tray lined with baking paper and bake at 200°C for 5 minutes. Let cool completely before using on the cake, as they may melt the cheesecake if used hot. Combine whipping cream and 2 tbsp of maple syrup and beat to hard peaks.
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Assembling the Cheesecake: Gently spread the cream cheese mixture over the cookie crust, ensuring an even layer. Drizzle the caramel sauce uniformly over the cream cheese layer. Finish by sprinkling the reserved 1 cup of cookie crumbs on top. 5. Setting and Serving: Cover your baking dish with plastic wrap or a lid.
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How to make No Bake Pecan Pie Cheesecake. Combine the pecan sandies cookie crumbs, brown sugar and melted butter in a bowl. Press the pecan sandies mixture into a lightly greased springform pan and refrigerate until the filling is ready. Add the cream cheese to a bowl and mix until creamy using a hand held mixer.
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1. Add heavy cream, sugar, and vanilla extract in a cold bowl that's been refrigerated for at least 15 minutes. 2. Using an electric mixer, start blending. 3. This is what you should have about 4 minutes later. Still not done. 4. Once stiff peaks form, you are done.
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Add the tub of whipped topping, first folding it into the cream cheese, and then whipping it briefly with the mixer (Approximately 30 seconds to a minute) Gently fold it into the graham cracker crust, smoothing the filling with a spatula. Cool in the refrigerator until set (at least 3 hours or overnight).
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Reserve 1 cup of the crumbs for the topping and set aside. In a large bowl, combine the crushed cookies with the melted butter and salt. Stir to combine, ensuring the cookie crumbs are well coated. Pour the mixture evenly into a 9x-13-inch baking dish and firmly press to create the crust.
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Preparing the Pecan Pie Topping. Melt the butter and brown sugar in a saucepan over low heat until bubbling (about 2 minutes). Add the heavy cream, cinnamon, salt, and pecans using a rubber spatula, and fold them until completely coated. Remove the pan from the heat and add in the vanilla extract.
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Line a large baking sheet with parchment paper or a silicone baking mat. Spread the pecans on top and toast for 8-10 minutes or until fragrant and lightly browned. Set aside. Finish the topping: Heat the butter, brown sugar, heavy cream, salt, and corn syrup together in a medium saucepan over medium heat.
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Add the melted butter and stir until crumbs are evenly coated. Press crumbs into a parchment paper lined 8"x8" square cake pan. Refrigerate. In the bowl of a stand mixer, beat the softened cream cheese until smooth, scraping down the sides as you go. Add the powdered sugar, cinnamon, nutmeg, cloves and vanilla.
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Make the Pecan Pie Filling. Adjust the temperature. Reduce oven temperature to 300°F. Make the pecan pie filling. Combine all of the ingredients for the pecan pie filling in a saucepan. Bring the mixture to a boil, stirring constantly. Reduce to a simmer, and cook for 5-7 minutes until thickened, stirring constantly.