Gluten Free Recipe: Gluten Free Carmel Pecan Cheesecake with Gluten Free Graham Cracker Crust

Gluten Free Crust:

1 c. graham cracker crumbs (We crushed Jo-Sef’s Gluten Free Graham Crakers by hand).

3/4 c. ground pecans

1/4 c. sugar

1/4 c. butter, melted

Cheesecake Filling:

12 oz. cream cheese, room temperature

1/2 c. caramel topping

3 eggs

2 tbsp. milk

1/2 c. sour cream

1/4 c. caramel topping

By hand, mix gluten free graham cracker crumbs, pecans chips, sugar and melted butter. Once mixed, form mixture into the bottom and along the sides of a pie pan.  Put graham cracker crust off to the side. 

In a separate mixing bowl, beat cream cheese until fluffy (approximately 2 minutes).  Slowly add 1/2 cup caramel topping to cream cheese and continue to beat mixture. Slowly add eggs and milk.  Continue to mix until blended well.

Pour mixture into gluten free graham cracker crust.  The mixture will be liquid. 

Bake pie at 350 degrees for 45 minutes or until the center is set. Cool pie in pan for 30 minutes.  Mix sour cream and caramel topping.  Cover top of cheesecake with sour cream and carmel mixture like icing.  Cool additional 30 minutes.

Drizzle some carmel topping on top of cheesecake and sprinkle with pecan chips.

Serves 12.