Spiced pecan pie cheesecake with GF graham cracker crust

So, this recipe is actually three different recipes that I integrated together.  Since I've been so heavily focused on my dissertation for the past few months, I haven't baked anything in quite awhile, so I was excited to give it a try and make this dessert for Christmas dinner with friends.  

Finding the gluten-free graham crackers was a Christmas miracle.  I tried to find them in the gluten-free section of the usual grocery store on Christmas eve; not only was the store was a complete madhouse, but I couldn't find any GF graham crackers or even ginger snaps there.  So, I rushed over to the health food store and arrived at 3:55 pm.  They were closing early and the sign said that they'd be open until 4 pm, but the door was already locked.  Lucky for me, one of the employees was sitting in her car getting ready to depart.  She asked me what I needed, knocked on the door until they opened back up, and asked if they had counted the till yet.  Since they were just getting ready to count the till, they let me in and sold me a box of GF graham crackers.

On Christmas Day, my friend Emily hosted a fantastic celebration Goldstream-style with lots of delicious food, libations, and a full night of games!

It was a bit of a gamble to bring this to Emily's since I had never tried to make it before, but it turned out pretty darn good.  It is incredibly rich and can really use a bit of coffee to go with it...

Spiced pecan pie cheesecake with GF graham cracker crust

Ingredients

crust

1 1/2 c gluten-free graham cracker crumbs

1/4 c sugar

6 tbsp butter

cheesecake filling

1 package (8 ounces) cream cheese, softened
1 egg
1/4 c sugar
2 tsp vanilla extract

pecan pie topping

2 cups pecans 

2 eggs

1/2 c sugar

1/2 cup light corn syrup
3 tbsp melted butter

2 tsp vanilla extract
1/4 tsp salt

1/4 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg  

 

Directions

crust

 

Cut the butter into small piece and melt.  Crush the graham crackers into fine crumbs.  I usually stick them in a plastic bag and crush them with the back of a cup.  Mix together the butter, graham cracker crumbs, and sugar.

Press the crust into the bottom of a springform pan and bake at 375° F for 7 minutes.  Since I always seems to have butter melting out of the bottom of my springform pan and dripping down on the oven's heating element (perhaps a consequence of picking it up at a garage scale years ago), I always place it on a cookie tray covered in aluminum foil when I stick it in the oven. Then to cool the crust down after it comes out of the oven, I stuck it outside on top of the snow... 

cheesecake filling

Blend together the cream cheese, egg, sugar, and vanilla extract until smooth.

 

Pour on top of the graham cracker crust,

and spread the cheesecake filling evenly.

 

Reduce the oven temperature to 350° F and bake for 15 minutes.

pecan pie topping

Whisk together the 2 eggs and sugar.

Mix together the cinnamon, cloves, and nutmeg.

Mix in the light corn syrup, melted butter, vanilla extract, salt, and spices.

Whisk until well blended and smooth.

If the pecans are not already toasted, spread them in a pan (I like to use parchment paper to line the pan) and bake at 350° F for 5-8 minutes.  Watch them carefully so they don't burn!

Spread the toasted pecans over the cooked cream cheese filling layer, and then drizzle the spice mixture over the pecans.  Bake 350° F for 35 to 40 minutes, or until the center sets.

Cool before serving!