This Gluten Free Apple Caramel Cheesecake combines the flavors of apples, creamy cheesecake, and homemade caramel sauce in one irresistible dessert.
A Gluten Free Apple Caramel Cheesecake is a delightful dessert that combines the warm flavors of caramel and apples with the creamy richness of cheesecake. This delectable treat is specially crafted for those with dietary restrictions, ensuring that everyone can indulge in its lusciousness. The smooth, velvety texture of the cheesecake is perfectly complemented by the sweet and tangy notes of caramel and the subtle hint of apple. This dessert is a harmonious union of flavors that will leave your taste buds dancing with joy. Whether enjoyed on a special occasion or as a delightful everyday treat, the Gluten Free Apple Caramel Cheesecake is sure to satisfy your sweet tooth and bring a smile to your face.
INGREDIENTS YOU NEED
Crust:
- 3/4 cup gluten free rolled oats
- 3/4 cup raw almonds
- 2 tbsp sugar
- 1/4 cup melted coconut oil
Cheesecake:
- 2 medium apples peeled and sliced
- 1 cup caramel sauce
- 24 oz cream cheese room temperature
- 1 cup sugar
- 2/3 cup plain greek yogurt
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 3 large eggs room temperature
Instructions To Make Gluten Free Apple Caramel Cheesecake
- Preheat your oven to 325 degrees F and spray a 9 inch springform pan with non stick spray and cover the outside tightly with multiple layers of tinfoil for a water bath, set aside. If you are using homemade sugar free caramel, prepare your recipe here.
- Using a food processor, process your oats, almonds, and sweetener of choice until fine. Add in your melted coconut oil and process again until mixed. Spread crust evenly in your prepared pan.
- Using one of your sliced apples, evenly spread your sliced apples over your crust, covering the entire bottom.
- In the bowl of a stand mixer, or large bowl with a hand mixer, whisk your cream cheese until smooth, add in your sweetener and continue to cream together until smooth. Add in your greek yogurt, vanilla extract, salt, and cinnamon. Mix until smooth. Add in your eggs one at a time, mixing each egg until JUST combined.
- Pour half of your cheesecake batter over top of your apples and then pour half of your caramel sauce on top of the cheesecake batter, top with remaining cheesecake batter.
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 75 minutes, your edges should start to brown and the middle should be slightly jiggly.
- Once out of the oven, allow your cheesecake to cool for at least 10 minutes and then run a butter knife around the edges to prevent from cracking.
- Allow your cheesecake to cool for about 2 hours at room temperature, until completely cool and place in your fridge for at least another 2 hours. When you are ready to serve, top with thinly sliced apples and the rest of your caramel sauce and enjoy!
Gluten Free Apple Caramel Cheesecake
Ingredients
Crust:
- 3/4 cup gluten free rolled oats
- 3/4 cup raw unsalted almonds
- 2 tbsp sugar
- 1/4 cup butter or coconut oil melted
Apple Caramel Cheesecake Filling:
- 2 medium apples peeled and sliced
- 1 cup caramel sauce
- 24 oz cream cheese room temperature
- 1 cup sugar
- 2/3 cup plain greek yogurt
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 3 large eggs room temperature
Instructions
- Preheat your oven to 325 degrees F and spray a 9 inch springform pan with non stick spray and set aside.
- Using a food processor, process your oats, almonds, and sugar until fine. Add in your melted coconut oil and process again until mixed. Spread crust evenly in your prepared pan.
- Using one of your sliced apples, evenly spread your sliced apples over your crust, covering the entire bottom.
- In the bowl of a stand mixer, or large bowl with a hand mixer, whisk your cream cheese until smooth, add in your sugar and continue to cream together until smooth. Add in your greek yogurt, vanilla extract, salt, and cinnamon. Mix until smooth. Add in your eggs one at a time, mixing each egg until JUST combined.
- Pour half of your cheesecake batter over top of your apples and then pour half of your caramel sauce on top of the cheesecake batter, top with remaining cheesecake batter. Bake for 75 minutes, your edges should start to brown and the middle should be slightly jiggly. You may need to place a baking sheet under your springform pan in the oven – just in case some caramel oozes out.
- Once out of the oven, allow your cheesecake to cool for at least 10 minutes and then run a butter knife around the edges to prevent from cracking. But don't worry if it does crack, because it will be covered with more apple slices!
- Allow your cheesecake to cool for about 2 hours at room temperature, until completely cool and place in your fridge for at least another 2 hours. When you are ready to serve, top with thinly sliced apples and the rest of your caramel sauce and enjoy!
Nutrition
Frequently Asked Questions About Gluten Free Apple Caramel Cheesecake
Yes! I highly recommend a water bath for cheesecakes! Technically, cheesecake is not cake. It’s a custard on a crust. Custards do best when you cook them low and slow, which a water bath will help you to achieve. A water bath goes a long way in preserving a delicious texture!
My trick to ensure I do not get cracks in my cheesecakes is number 1, a water bath. Number 2, slowly allowing my cheesecake to cool. This is why I leave it in the oven for a full hour before removing it, sometimes I even just crack the door after 60 minutes but still leave it in the oven.
You bet! I would slice it first and then wrap each piece and freeze individually.
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literally the best cheesecake I have EVER had
oh my goodness, thank you so much!