Pecan Praline CheeseCake

I have been thinking about what to make for a special desert for Thanksgiving and Christmas.  We have all these Pecan trees and I thought about Pecan Pie.  But everybody also likes Cheese Cake. 
Since we are a gluten free household, we don't eat pie crusts or graham cracker crusts.  I decided to develop a recipe from the best of both worlds.  I tried it out today and it was WONDERFUL!


So, I am sharing it with you! :)  (In the photo I didn't chop the pecans enough to make an even base, so I adjusted it in the recipe. )  I'll get a picture of the full cheesecake before slicing on Thanksgiving day. :)

PECAN PRALINE CHEESE CAKE
1/4 cup corn syrup
1/2 cup sugar
2 tsp vanilla extract
2 eggs beaten
1/4 tsp creme of tartar
dash of salt
1/4 cup butter melted (unsalted)
1 1/2 cups pecans chopped
(mix all ingredients together and pat into bottom of spring form pan, OR baking dish of choice)

Cheesecake filling
3 eggs
3 pkg of creme cheese
1 cup of sugar
2 tsp vanilla
1/4 tsp creme of tartar


Beat eggs with mixer until yellow and frothy.
Add sugar, vanilla, cream of tarter and and creme cheese. (at room temperature)
Blend until smoothe.

Pour onto pecan mixture.

Bake at 350º (preheated oven) for 1 hour 10 minutes or until sides begin to turn a golden brown

Remove from oven and cool for about an hour.  Cover and refrigerate for several hours.

I adjusted this recipe to improve it.  I omitted the whipping creme and added another package of cream cheese and an extra egg.  I also increased the sugar from 2/3 cup to 1 cup to make up for the extra creme cheese and egg. It turned out wonderfully.... more dense and stable.