Gluten Free Caramel Apple Cheesecake is a creamy cheesecake flavored with caramel and topped with sautéed apples and caramel sauce.
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Gluten Free Caramel Apple Cheesecake
Gluten Free Caramel Apple Cheesecake is a must-make apple dessert to make this fall or for the holidays.
This gluten free cheesecake recipe features a simple gluten free graham cracker crust, and luscious cheesecake filling. It’s topped with caramel sauce and sauteed caramel apples.
If you’re looking for a show-stopped holiday dessert, this one is it! Layers always make a lasting impression since you eat with your eyes first.
Luckily this apple dessert tastes as good as it looks!
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
What You Need To Know About this Apple Cheesecake Recipe
Cheesecakes are a great make-ahead dessert. They must be baked at least a day in advance for proper chill time.
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Caramel Apple Cheesecake Ingredients
- Gluten Free Graham Cracker Crumbs – use store-bought gluten free graham crackers or homemade gluten free graham crackers. I prefer homemade because they have more flavor!
- Unsalted Butter
- Ground Cinnamon
- Fine Sea Salt
- Cream Cheese – use brick cream cheese. Cream cheese in a tub is too soft and whipped cream cheese doesn’t have the right consistency.
- Granulated Sugar
- Gluten free flour – use a 1:1 gluten free flour such as Bob’s Red Mill 1:1 or King Arthur Measure for Measure
- Pure Vanilla Extract
- Caramel Sauce – homemade or store-bought
- Heavy whipping cream
- Eggs
- 1 Apple – I prefer honey crisp, but you can also use granny smith or gala
- Light brown sugar
- Ground nutmeg
Equipment Needed to Make Homemade Cheesecake
- Hand Mixer or Stand Mixer
- Basic kitchen tools – mixing bowl, measuring cups, measuring spoons, spatula, etc.
- 9-Inch Spring Form Pan
- Apple Peeler
How to Make this Caramel Apple Cheesecake Recipe
Step 1. Preheat your oven to 350 degrees Fahrenheit. Spray a 9” springform pan with non-stick spray and set aside.
Step 2. Make the graham cracker crust. Bake for 10 minutes and allow to cool.
Step 3. Make the cheesecake filling by beating together the cream cheese for at LEAST 5 minutes or until smooth. Beat in the sugar, gluten free flour, and vanilla and mix until combined. Scrape the sides and bottom of the bowl. Add the caramel sauce and mix until just combined.
Step 4. Add in the heavy whipping cream and whip for 1-2 minutes. Scrape the sides and bottom of the bowl. Beat in the eggs one at a time and mix until just combined. Be careful not to overmix. Pour the batter into the prepared crust and gently tap the pan on the counter 10-15 times to remove any air bubbles.
Step 5. Bake at 350 for 15 minutes and without opening the door, reduce the heat to 200 degrees and continue baking for 45-50 minutes or until the center slightly jiggles but the sides are set.
Step 6. Once baked, turn off the oven and slightly crack the oven door and allow to cool for about 30 minutes to 1 hour. (This is an optional step, but this will help prevent your cheesecake from cracking). Remove from the oven and allow to cool completely on a wire rack. After completely cooled, place in the refrigerator for at least 8 hours to overnight.
Step 7. Once the cheesecake is set and fully chilled, prepare the topping by adding the brown sugar, butter, cinnamon, and nutmeg to a deep skillet and heat over medium-high heat until completely melted and smooth. Add in the sliced apples and mix to coat. Cook over med heat until the apples reach the desired softness (It took mine about 5-6 minutes).
Step 8. Remove from heat and allow the apples to cool for about 10 minutes.
Step 9. Meanwhile, pour the caramel sauce overtop the cheesecake and smooth it evenly over the top. Once the cinnamon apples are cool, arrange them over the cheesecake in an even layer and serve.
Tips for Making Gluten Free Cheesecake with Apples
- Read my guide on The Best Apples for Baking!
- Make sure your cream cheese and eggs are at room temperature. If your cream cheese is too cold, it will be lumpy instead of creamy and smooth.
Other Gluten Free Apple Recipes To Try
- Caramel Apple Upside-Down Cake
- Apple Spice Muffins
- Classic Apple Pie (pictured below)
- Apple Pie Bars
- Old Fashioned Apple Crisp
- Caramel Apple Crisp
- Cinnamon Baked Apples
- Apple Crisp Pie
- Slow Cooker Cinnamon Applesauce
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Gluten Free Caramel Apple Cheesecake
Ingredients
For the Crust
- 2 cups gluten free graham cracker crumbs
- 5 Tablespoons unsalted butter melted
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
For the Filling
- 3 packages 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 Tablespoons gluten free flour
- 2 teaspoons vanilla extract
- ½ cup caramel sauce homemade or store bought
- ¾ cup heavy whipping cream
- 3 large eggs room temperature
For the Topping
- 1 apple peeled and thinly sliced (I prefer honey crisp, but you can also use granny smith or gala)
- 4 Tablespoons light brown sugar
- 2 tablespoons unsalted butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup caramel sauce
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9” springform pan with non-stick spray and set aside.
- Add the graham cracker crumbs, melted butter, ground cinnamon, and salt to a bowl and mix to combine, making sure all the graham cracker crumbs are moistened. Pour into the springform pan and use a flat-bottomed measuring cup to pack down the crust bringing it about 1 inch up the sides of the pan.
- Bake for 10 minutes and allow to cool.
- In the bowl of a stand mixer, or using a hand mixer, cream the cream cheese for at LEAST 5 minutes or until smooth.
- Add in the sugar, flour, and vanilla and mix until combined. Scrape the sides and bottom of the bowl.
- Add the caramel sauce and mix until just combined.
- Next, add in the heavy whipping cream and whip for 1-2 minutes. Scrape the sides and bottom of the bowl.
- Last, add in the eggs one at a time and mix until just combined. Be careful not to overmix.
- Pour the batter into the prepared crust and gently tap the pan on the counter 10-15 times to remove any air bubbles.
- Bake at 350 for 15 minutes and without opening the door, reduce the heat to 200 degrees and continue baking for 45-50 minutes or until the center slightly jiggles but the sides are set.
- Turn off the oven and slightly crack the oven door and allow to cool for about 30 minutes to 1 hour. (This is an optional step, but this will help prevent your cheesecake from cracking).
- Remove from the oven and allow to cool completely on a wire rack. After completely cooled, place in the refrigerator for at least 8 hours to overnight.
- Once the cheesecake is set prepare the topping by adding the brown sugar, butter, cinnamon, and nutmeg to a deep skillet and heat over med-high heat until completely melted and smooth.
Add in the sliced apples and mix to coat. Cook over med heat until the apples reach the desired softness (It took mine about 5-6 minutes). - Remove from heat and allow the apples to cool for about 10 minutes.
- Meanwhile, pour the caramel sauce overtop the cheesecake and smooth it evenly over the top.
- Once the cinnamon apples are cool, arrange them over the cheesecake in an even layer and serve.
Notes
- Use block cream cheese for this cheesecake. Using whipped cream cheese or cream cheese in a tub will prevent the cheesecake from setting properly.
- Use store-bought or homemade gluten free graham crackers.
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
Your dessert looks so yummy. I am happy to feature your Gluten free Caramel Apple Cheesecake at Love Your Creativity.
Thank you!