Gluten-Free, Pecan Pie Cheesecake That’s Love at First Bite

Ingredients

• 4 tbsp Cappadona Ranch Mesquite Bean Flour
• 1 cup pecans, ground
• ¼ cup granulated Erythritol or Swerve or Allulose
• 1 cup almond flour
• 4 tbsp melted unsalted butter
• 4 tbsp coconut flour
• ½ tbsp cinnamon powder
• ½ tsp vanilla extract
• 1 tsp Cappadona Ranch Mesquite Bean Flour
• 1 tbsp vanilla extract
• 1 tsp baking powder
• 3 large eggs, room temperature, lightly beaten
• 2 ½ cups cream cheese, softened
• ⅓ cup granulated Erythritol or Swerve or Allulose
• ¼ tsp salt
• ½ cup sour cream, room temperature
• 1 tsp cinnamon
• ¼ cup heavy whipping cream
• 2 large eggs
• ⅓ cup brown sugar substitute such as Swerve or Allulose
• 2 cups coarsely chopped pecan
• 1 tsp xanthan gum
• ½ cup unsalted butter
• 4 tbsp sugar-free maple-flavored syrup such as Lakanto or Yacon Syrup
• ¼ tsp sea salt
• ½ cup heavy whipping cream