Gluten Free Pumpkin Pecan Cheesecake

Yes. You read that right, The 3 most amazing desserts collaborated into one mega dessert. And gluten free? You got it. You saw it here first folks.

My oven died (literally) while baking this, hence the cheesecake not setting completely :(

Pie Crust
1 box (7.5ish oz) gluten free grahams, ground
4-5 tablespoons unsalted butter, melted
1/4 cup sugar

Mix ground grahams, melted butter, and sugar, and press into a 10-inch springform pan, as far up the sides as you can go.

Preheat oven to 350*
Bake until golden brown, 15 – 20 minutes.

Pecan Filling
3/4 stick unsalted butter
3/4 cup light brown sugar
3/4 cup light corn syrup
2 tsp gluten free vanilla extract
3 large eggs
2 cups halved pecans
dash of salt

In a saucepan on medium heat, melt the butter and add the brown sugar, whisking until smooth. Remove from hear, and whisk in the corn syrup, salt and vanilla Beat the eggs in separate bowl, then whisk into the mixture. Add the pecans and mix gently. Pour mixture into the springform pan, and bake for about 20 minutes, or until the filling is firm. Remove from oven and place on a wire rack.

Pumpkin Cheesecake
2 lbs cream cheese, at room temperature
1 cup sugar
4 large eggs
2 tablespoons cinnamon
1 tablespoon cloves
1 tablespoon ginger
1/2 cup heavy cream
1 tablespoon gluten free vanilla extract
1 lb mashed pumpkin

Preheat oven to 425*

In a large mixing bowl, beat together the cream cheese, sugar, eggs and spices. Add the cream, vanilla, and pumpkin, mixing on low speed, and gradually increasing until completely mixed. Gently pour over top of the pecan filling – there may be extra cheesecake filling left, just make another yummy! Bake for 20 minutes, then reduce the temperature to 275*, and bake for one hour or until the center of the cheesecake is no longer liquidy. Turn off the heat, but leave the cheesecake in the oven to cool and set overnight, then place in the fridge or freezer until ready to eat.