Ok guys, this will be a masterpeice with your help...LOL. I have come across a cheesecake pecan pie! As these are 2 of my favorite things, I was hoping to revamp this recipe. Here is what we need to figure out. This recipe calls for 2/3 cup of corn syrup. Now keep in mind this pie has to baked, so a corn syrup sub is needed. Anyone have anyway to recreate a corn syrup? I was thinking of playing around with gelatin, but I'm not sure it would hold up to baking. Them I tought maybe a simple syrup could be made with splenda, and maybe xantham gum? Let me know what you guys think, then I will try out the ideas...hopefully with your help one will work...then we will all have a good pie for the holidays!! Yay. As I didn't much care for the pumpkin cheesecake! And I love pumpkin. Thanks for any help anyone gives!

Rachel

It might help, especially if Karen is reading ..... if you type the whole recipe as is here and then ask for substitutions, or give what you think the substitutions can be.

Cindy

The only substitution I need is for the corn syrup. I need to find a way to reproduce it, or fake it some way. The corn syrup is the only thing in the recipe that doesn't have an easy substitution. I will list the ingredients anyway, just in case.

Cheesecake pecan pie
8 oz cream cheese
1 egg
1/3 c splenda
1 tsp vanilla

Topping
1 1/2 c pecan halves
2 slightly beaten eggs
2/3 c cornsyrup
1/2 tsp vanilla


Rachel

I have, indeed made simple syrup with bulk splenda, I use it as a sub for honey. You could try reducing it to make it thicker.

Tut, do you do this in the exact same manner as the original recipe? I would think you'd have to, and also do you think it would be a good sub for corn syrup? As I always thought thats pretty much what cornsyruo was. I think this is what I'll try first. I think it is going to turn out well! Thanks a lot!

Rachel

Artificial sweeteners will not thicken when you reduce them with water.

What I would do is use a SF syrup and thicken it with xanthan gum to the consistency of corn syrup. Something along the lines of caramel, butter rum, English toffee etc., would probably fit in well with the pecan pie flavour.

Karen

That is an awesome idea Karen. Thanks a lot. I'm off to order some syrups. Davinci seems to carry the best flavors around. I will try a few times with a couple of different flavors. I am really hoping this is going to be good, and then I can have this to replace pecan pie at thanksgiving and christmas. I was so pissy last yeaer when everyone was eating it...LOL. Thanks again, you are so wise, Karen.


Rachel

Cool! Let us know how it goes. It sounds delicious!

Karen

How about using an LC pancake-type syrup to sub for the corn syrup? I'm using Carey's right now and it's pretty thick right out of the bottle.