Pecan Pie Cheesecake {Gluten Free}

This Gluten Free Pecan Pie Cheesecake is the perfect way to shake up Thanksgiving dessert! It’s has a gluten free pecan and walnut crust with creamy baked vanilla cheesecake, a bourbon pecan pie topping and bourbon brown sugar whipped cream. So delicious, so easy and make ahead! 

Gluten Free Pecan Pie Cheesecake - This Gluten Free Pecan Pie Cheesecake is the perfect way to shake up Thanksgiving dessert! It's has a gluten free pecan and walnut crust with creamy baked vanilla cheesecake, a bourbon pecan pie topping and bourbon brown sugar whipped cream. So delicious, so easy and make ahead!

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Thanksgiving is one of my favourite holidays, and we don’t even have it in the UK! But any holiday that is primarily about eating a lot of delicious food and being thankful for all the good in your life is my kind of holiday! There are so many yummy traditional Thanksgiving foods that I love, but the dessert course is always my favourite, shocking I know! Pumpkin pie, sweet potato pie, pecan pie… all the pies! I think that’s why it’s so easy to overeat on Thanksgiving, everything is too good, you just have to try a bit of everything! Or is that just me?! 

Gluten Free Pecan Pie Cheesecake - This Gluten Free Pecan Pie Cheesecake is the perfect way to shake up Thanksgiving dessert! It's has a gluten free pecan and walnut crust with creamy baked vanilla cheesecake, a bourbon pecan pie topping and bourbon brown sugar whipped cream. So delicious, so easy and make ahead!

I am going to be in Atlanta this Thanksgiving so I will actually get to celebrate rather than sit in jealousy here in the UK! And I get to be with my American family for a wonderful holiday, we’re not blood related but they’re my family nonetheless so I am very happy to share any holiday with them. I cannot wait to eat ALL the food with these awesome people, who I haven’t seen in almost two years. That is what I will be thankful for this Thanksgiving.

Gluten Free Pecan Pie Cheesecake - This Gluten Free Pecan Pie Cheesecake is the perfect way to shake up Thanksgiving dessert! It's has a gluten free pecan and walnut crust with creamy baked vanilla cheesecake, a bourbon pecan pie topping and bourbon brown sugar whipped cream. So delicious, so easy and make ahead!

Gluten Free Peanut Butter Cheesecake Bars - These Gluten Free Peanut Butter Cheesecake Bars have a flourless peanut butter cookie base, with a creamy cheesecake loaded with tonnes of peanut butter, and topped with a rich and silky chocolate ganache. These cheesecake bars are so easy to make, and naturally gluten free so no fancy, expensive ingredients are needed! They're a must try!

Love cheesecake? Try these GF Peanut Butter Cheesecake Bars!

Like I mentioned, the desserts are one of my favourite parts of Thanksgiving, and you really can’t go wrong with a delicious Pecan Pie! I decided to shake up the traditional Thanksgiving dessert though and make a Pecan Pie Cheesecake! It’s got everything you love about a Pecan Pie, but with added cheesecake goodness. You can’t be mad about that! It has a gluten free crust made up of ground pecans and walnuts, which is super simple, just toast the nuts to intensify the flavours and stick them in a food processor or blender, I used my brand new Vitamix(which I’m very excited about!) and it made it nice and easy work! Next is the thick and creamy vanilla cheesecake, it’s so rich and delicious and the perfect accompaniment to the sticky pecan pie topping, The topping for this Pecan Pie Cheesecake is a really simple, yet delicious, pecan pie filling made on the stove top. It’s a mix of brown sugar, cinnamon, cream, bourbon and pecans – the bourbon really gives it an extra depth of flavour but you can omit it if you’d like it to be alcohol free. And there’s even more bourbon in the whipped cream border – it is a holiday after all (again, you can omit the bourbon if you don’t want booze)!

Gluten Free Pecan Pie Cheesecake - This Gluten Free Pecan Pie Cheesecake is the perfect way to shake up Thanksgiving dessert! It's has a gluten free pecan and walnut crust with creamy baked vanilla cheesecake, a bourbon pecan pie topping and bourbon brown sugar whipped cream. So delicious, so easy and make ahead!

Sweet Potato Pie Bars

Another twist on a classic Thanksgiving dessert – Sweet Potato Pie Bars

This Gluten Free Pecan Pie Cheesecake is totally the perfect dessert to serve this Thanksgiving because it draws on tradition, but it is a little different, you’ll definitely be impressing your dinner guests with this one! It’s also best to make this cheesecake the day before, so it can chill in the fridge overnight to give it its perfect creamy texture, that means your oven is free on the day for all your other delicious dishes! Once it is all baked, stick it in the fridge and then all you have to do on Thanksgiving day is make up the topping which takes about 5 minutes, then smother it on top of the cheesecake, whip up some cream with bourbon and brown sugar and pipe it on. And voila, your Gluten Free Pecan Pie Cheesecake is ready to wow!

Gluten Free Pecan Pie Cheesecake - This Gluten Free Pecan Pie Cheesecake is the perfect way to shake up Thanksgiving dessert! It's has a gluten free pecan and walnut crust with creamy baked vanilla cheesecake, a bourbon pecan pie topping and bourbon brown sugar whipped cream. So delicious, so easy and make ahead!


Pecan Pie Cheesecake {Gluten Free}

Prep

Cook

Total

Yield 12

This Gluten Free Pecan Pie Cheesecake is a delicious twist on the classic Thanksgiving dessert

Ingredients

For the crust:

  • 80g (1/2 cup) Pecans
  • 70g (1/2 cup) Walnuts
  • pinch of cinnamon
  • 15g (1 tbsp) Melted butter
  • 1 tbsp golden syrup (or corn syrup)

For the cheesecake:

  • 100g (1/2 cup) white sugar
  • 100g (1/2 packed cup) light brown sugar
  • 1kg (32oz) Cream cheese, room temperature
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract or vanilla bean paste
  • 85g (1/3 cup) Greek yogurt

For the topping:

  • 200g (1 cup, packed) light brown sugar
  • 30ml (2 tbsp) golden syrup (or corn syrup)
  • 45ml (3 tbsp) double/heavy cream
  • 45ml (3 tbsp) bourbon
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 175g (1.5 cups) toasted pecans, roughly chopped

For the bourbon brown sugar whipped cream:

  • 180ml (3/4 cup) double/heavy cream
  • 15ml (1 tbsp) bourbon
  • 1 tbsp light brown sugar

Instructions

To make the crust:

  1. Preheat your oven to 160C/325F. Line an 8" push pan or springform pan with parchment paper, and lightly grease sides.
  2. Toast the pecans and walnuts in a frying pan on a medium heat, toast for five mins and keep them moving the whole time so they do not burn.
  3. Transfer to your Vitamix/food processor and add the pinch of cinnamon. Pulse until coarsely ground.
  4. Transfer to a small bowl and add the melted butter and golden syrup, stir to coat all the nuts.
  5. Spoon into your prepared tin and use the back of spoon or your fingers to press into the pan until you have an even layer covering the bottom, push up the sides about 1/4"
  6. Bake for 10 minutes, then leave to cool while you make the cheesecake filling.

To make the cheesecake:

  1. Beat the sugars and cream cheese until well combined.
  2. Add the eggs one at a time, beating to fully combine after each addition.
  3. Beat in the vanilla and greek yogurt gently so not create too much air.
  4. Pour the cheesecake batter onto the cooled crust
  5. Bake for 60-75 minutes, until the edges are starting to turn golden and the centre is just set. It should still have a good wobble to it, it will continue to cook as it cools.
  6. Leave on a wire rack to cool completely, then chill in the fridge for a minimum of four hours, preferably overnight.

To make the topping:

  1. Toast your roughly chopped pecans as you did for the crust, and set aside.
  2. Put the brown sugar, golden syrup, cream and bourbon into a small saucepan, bring to a gentle boil on a medium heat. Reduce heat and leave to simmer for 5 minutes, stirring frequently.
  3. Remove from heat and stir in vanilla and cinnamon
  4. Stir in pecans until fully combined.
  5. Transfer to a heatproof bowl and leave to cool completely.

To make the whipped cream:

  1. Put the cream, bourbon and brown sugar in a bowl and whip with an electric hand mixer (or with a hand whisk if you wanna build up your muscles!) and whip until soft peaks form - cream will hold its shape and be fluffy.

To assemble:

  1. Remove the cheesecake from the pan (if you did not so before chilling) and set on your serving plate/stand.
  2. Spoon the pecan pie topping over the top of the cheesecake, leaving a 1/2" border around the edge. Don't be afraid to pile it high!
  3. Spoon the whipped cream into a piping bag fitted with a star tip. Pipe large "stars" around the border.
  4. Decorate with extra pecans if you like
  5. Keep in the fridge until ready to serve

Notes

Will keep in the fridge in sealed container for 3 days

What’s your favourite part of Thanksgiving?

Sharing with… Saucy Saturdays, Foodie FriDIY

13 comments

  1. April J Harris says:

    Love Thanksgiving! We celebrate our Canadian Thanksgiving in October – and then we celebrate US Thanksgiving with our American friends in November! Love this cheesecake – it’s gorgeous and sounds so delicious. Hope you have a fantastic trip to Atlanta and a very Happy Thanksgiving!

  2. Angela says:

    I’d love to try to make this for thanksgiving for my family but not everyone is a fan of nuts. Is it possible to just make the cheesecake and skip the nuts? Especially in the crust. Would it come out okay?

    • Michelle @ Giraffes Can Bake says:

      Hi Angela, you could definitely make this without the nuts, although it will be quite the different cheesecake of course! You can replace the crust with a graham cracker or oreo crust easily (I would sub out the nuts for the cookies at the same weight). As for the pecan pie filling on top, you can keep the saucey part the same and stir in something else that you family likes – perhaps dried fruits, or cookie pieces, honeycomb pieces, another nut that your family likes. The possibilities are endless really! You could also stir in chocolate chunks/chips but would need to let the sauce cool down quite a lot (but not completely so it is still liquid enough) so the chocolate doesn’t melt.

      Would love to hear what you go with and how it turns out!

    • Michelle @ Giraffes Can Bake says:

      I wouldn’t recommend making it more than two or three days in advance, but would leave the cream border until a day before max! (You can do the rest of the cheesecake 2-3 days ahead, then whip up the cream the night before or the morning of). The cheesecake won’t keep for much more than three days though, so make sure everyone eats it all up haha!

      • Kayla says:

        Perfect!! Thanks so much for the speedy response. My family is so excited to try your recipe so I doubt we will have any leftovers.?

  3. Christine says:

    I’m totally GF not by choice .I have Evey Cheese Cake recipe in the world including mine that isn’t gf but was pretty easy to change .It calls for 5 .8 ozs ofcream cheese and 5 whole eggs and 3 only holes for starters so it’s a bit pricey to make . After finding your recipe I doubt I will ever make mine again . Yours rocks! I think I will use Kahlua though . What are your thoughts on that ? Mine may be good but your is awesome ? so happy I found you , and most importantly your recipes are so easy to follow I don’t feel like I need to be a pastry chef to fix them but the great things is it sure taste. Like I have a degree.? your awesome and I wish you all the sucess in the world with what ever you reach for .When you can’t eat anything you wish any longer 15 years now and you find things this wonderful most people haven’t a clue what a simple easy to fix cheese ? will do for you ? that taste like you had to go to NY. City to get! After a few years of being gf I just couldn’t stand it I got off work went in grocery store and got a dozen Krispy Kreme doughnuts OMG I miss them my favorite thing in the world .. yes I ate almost all them .I left two in the box that’s how I got caught… Lol my daughter asked why is there a box of doughnuts in the car. I told her someone gave them to me . Well I’m not a good liar and paid for it dealy! Already have a problem to this day gaining my regular weight back of 97 lbs all my life .I lost 13 lbs and was sick for months . Never again .. so yes I’m so very thankful for you .. still learning to cook gf. 15 years ago we had nothing and have came so so far thanks to wonderful people like you who share with us … With the warmest regards and best wishes with your site, you’re an ?

    • Michelle @ Giraffes Can Bake says:

      Hi Christine! Thank you so much!
      Kahlua would be awesome I think, would love to hear how that turns out if you give it a go! I love Kahlua.

      I struggle with temptation too, hard to resist those doughnuts sometimes! I’m in the process of developing a GF doughnut recipe this weekend though so fingers crossed!

  4. Yen says:

    Late to this post. Lol
    Buuuut wondering if you think i can mix the topping in with one of those no bake cheesecake parfait cups. Single serve
    So maybe gently mix it in

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