vegan butter, melted
vegan graham crackers, crushed
Mix vegan graham crackers, brown sugar, and sea salt.
Then add in sea salt until a crumbly texture appears.
Press the crust into the bottom of your pan tightly.
Tofutti vegan sour cream
Tofutti vegan cream cheese
graham cracker crust
Preheat oven to 350F.
Mix all ingredients in a bowl, and whip until well combined.
Pour mixture from step 2 onto graham cracker crust, and bake in the oven for 50 - 55 minutes.
Let it cool to room temperature, and then cool in the fridge for at least 6 hours.
plant based heavy cream
Melt vegan butter on low heat, then add brown sugar. Let it hit a boil, and keep stirring.
Stir in plant based heavy cream, cinnamon powder, and sea salt.
Add in pecans, and coat in the mixture made in step 2.
Remove from heat, and let it cool for a few minutes. It will thicken while it cools.
When it is cooled, top the cheesecake with the pecan pie topping. Serve.