Caramel Pecan Cheesecake Pie (gluten-free, whole grain, all-purpose flour options)

This caramel pecan cheesecake pie has a layer of caramel pecans over a cream cheese filling. With gluten-free, whole grain and all-purpose flour options.

Ingredients

For the crust:

▢ 1/2 bag Bob's Red Mill Gluten-free Pie Crust mix or this whole wheat pie crust, which can also be made with all-purpose flour, or the grain-free crust in this paleo vegan pumpkin pie

For the filling:

▢ 16 ounces (450 grams) full-fat cream cheese room temperature
▢ 1 cup (240 grams) plain full-fat Greek yogurt
▢ 1/2 cup (100 grams) raw sugar or granulated sugar
▢ 2 large eggs 50 grams each, out of shell, room temperature
▢ 4 teaspoons vanilla extract
▢ 1/8 teaspoon salt

For the caramel pecan topping:

▢ 3/4 cup (180 grams) brown sugar packed
▢ 3/4 cup (177 ml) heavy cream
▢ 7 tablespoons (98 grams) unsalted butter
▢ 1 teaspoon vanilla extract
▢ 3/8 teaspoon salt
▢ 2 1/2 cups (275 grams) pecans chopped

Instructions

For the crust:

If using the gluten-free pie crust mix, follow the instructions on the bag for preparing ONE 9" or 9.5" pie crust. That means you only need half the bag (so 8 ounces), 10 tablespoons of fat and 3 tablespoons of water. Here's a step-by-step tutorial tutorial with lots of pictures – note that you'll need to blind bake the crust before pouring in the filling.
1/2 bag Bob's Red Mill Gluten-free Pie Crust mix or this whole wheat pie crust, which can also be made with all-purpose flour, or the grain-free crust in this paleo vegan pumpkin pie
Once the crust is in the pie pan, place a piece of parchment paper over the crust and fill with pie weights or dried beans. Cover with a pie crust shield and bake at 425 °F (218 °C) for 30 minutes. The pie weights and parchment paper are ready to be removed when the crust is dry but still appears undercooked. Remove the pan from the oven and remove the pie weights and parchment paper. If the sides of the crust haven't lightly browned, then remove the pie crust shield so that the crust will brown a bit.
Reduce the heat to 350 °F (176 °C) and continue baking for 12-18 minutes or until the bottom of the crust has lightly browned.
If making the whole wheat / all-purpose flour version, then follow the instructions (Steps 1 -7) for preparing and baking the crust found on that recipe. Use a 9" or 9.5" pie plate.
If making the grain-free crust, bake the crust at 350 °F (176 ° C) for 8-12 minutes (without pie weights).

For the filling:

For all three types of crust, let the crust cool for at least 10 minutes while preparing the filling.
Beat the cream cheese until fluffy and then add the Greek yogurt, sugar, eggs, vanilla, salt and beat on low until well combined. Pour the cream cheese mixture over the bottom of the pre-baked crust and use a silicone spatula to make it as even as possible.
16 ounces (450 grams) full-fat cream cheese, 1 cup (240 grams) plain full-fat Greek yogurt, 1/2 cup (100 grams) raw sugar, 2 large eggs, 4 teaspoons vanilla extract, 1/8 teaspoon salt
Bake for 20-25 minutes or until just the middle is jiggly when the pan is tapped and then remove the pie from the oven.

For the caramel:

Heat the sugar, cream, butter, vanilla and salt in a heavy bottom saucepan (do not use non-stick) over medium heat.
3/4 cup (180 grams) brown sugar, 3/4 cup (177 ml) heavy cream, 7 tablespoons (98 grams) unsalted butter, 1 teaspoon vanilla extract, 3/8 teaspoon salt
Stir until combined and then simmer for 8 minutes. Do not stir. If needed, tilt the pan to redistribute the mixture.
Remove from the heat. The caramel will be quite thin at this point. Let it cool for 20 minutes or until considerably thickened and just barely pourable. Stir in the pecans and then pour over the chilled pie. Place the pie in the refrigerator until the caramel has firmed up. The second picture was taken after the pie had chilled overnight. If you want that kind of firmer topping, refrigerate the pie (after the caramel has been added) for about 4 hours. If you want it less firm, like what you see in the first picture, then only refrigerate the pie (after adding the caramel) for about 1-2 hours.
2 1/2 cups (275 grams) pecans
Refrigerate for up to 2 days. Best served on the day of making or the next day.

Notes

For the flour use Bob's Red Mill Gluten-free Pie Crust mix or this whole wheat pie crust, which can also be made with all-purpose flour, or the grain-free crust in this paleo vegan pumpkin pie.
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields 8-12 servings. The nutritional info was calculated based on 12 servings.
If you live outside of North America and have the kind of cream cheese that's meant for toast (that comes in a little plastic tub) rather than American style brick cream cheese, then get 600 grams of cream cheese, place it in the center of a cheesecloth, and wring out the liquid until you have 450 grams of cream cheese left.

Caramel Pecan Cheesecake Pie (gluten-free, whole grain, all-purpose flour options)

Ingredients

For the crust:

For the filling:

For the caramel pecan topping:

Instructions

For the crust:

For the filling:

For the caramel:

Notes

Nutrition