Gluten Free Crust With Chopped Pecans

Preparing the Springform Pan

Line the bottom of the springform pan with parchment paper

use butter or shortening to grease the sides of the pan. In place of the butter or shortening, it may be possible to spray the pan with pan spray. Check the directions with the pan. You could also line the insides of the pan with parchment paper.

Well greased sides are essential in getting the finished cheesecake out of the pan without the crust crumbling.

Preparing the Crust

place the chopped pecans in the plastic bag and zip shut

using a rolling pin, crush the pecans

Place the crushed pecans in a bowl and add the melted butter & Stevia. Blend with a fork until all pecans are covered

Place the pecan mixture in the prepared pan. Using a spatula, press the crumbs firmly in the bottom

Cover the pan with plastic wrap and place the pan the refrigerator for an hour

after an hour, you will be ready to fill with the filling of your choice

once you have filled the crust and allowed it to chill, unlatch the latch and gently remove the outer rim from the pan

The filling in the picture is the Pumpkin Spice No Bake Cheesecake.

Sprinkle ground cinnamon ( similar topping) if desired to the top of the cheesecake, slice and serve