Gluten Free Pecan Cheesecake (No-Bake Filling) with Caramel Sauce

Ingredients:

• 1 recipe Gluten Free Flourless Pecan Pie Crust
• OR
• 1 recipe Gluten Free Pecan Pie Crust
For the Cheesecake Filling:
• 2 teaspoons KNOX unflavored gelatin
• 1/4 cup room temperature water
• 1/4 cup boiling water
• 2 (8-ounce) packages gluten-free cream cheese (Philadelphia)
• 2 cups confectioners’ sugar
• 1-1/2 cups heavy whipping cream
• 2 teaspoons pure vanilla extract
For the Pecan Topping:
• 1/2 cup ground pecans
• 2 tablespoons light/golden brown sugar
• Chopped pecans or pecan halves, as desired for garnish
For Your Choices of Caramel Sauce:
• 1 recipe Dulce de Leche
• 1 recipe Agave Caramel Sauce
• 1 recipe Gluten-Free Corn-Free Dairy-Free Caramel Sauce
• 1 recipe Chocolate Caramel Sauce or (Dulce de Leche)
• Gluten free caramels, melted
• Gluten free brown rice syrup (Lundberg)

Instructions:

1. Make the crust of your choosing at one of the above links; set aside to cool.
To Make the Cheesecake Filling:
2. Add 1 teaspoon gelatin to 2 tablespoons room temperature water, stir, and allow to rest for 1 minute.
3. Add 2 tablespoons boiling water, stir; set aside to cool.
4. To the bowl of your mixer, add softened cream cheese. Beat on medium speed until creamy.
5. Add confectioners’ sugar, and beat on low just until sugar stops flying around. Then increase speed to medium and mix until thoroughly combined.
6. Pour in the cream and vanilla and beat until fluffy.
7. Add the gelatin mixture and beat until combined.
8. Scoop the cheesecake filling into the cooled pie crust. Refrigerate until set and chilled, about 2 hours.
9. Top with a mixture of ground pecans, chopped pecans, and brown sugar. I like to press some into the crust. Slice and serve.

Tips

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