Thursday, February 26, 2015

Gluten Free Apple Pie Cheesecake

I love cheesecake.  There's just something about this rich and creamy dessert sitting on top of a crunchy crust that gets me.  Although I love all things chocolate, this Gluten Free Apple Pie Cheesecake makes me happy too.  The graham cracker crust is studded with bits of pecans and cinnamon, giving it that taste you associate with apple pie, as well as the cinnamon and sugar coated apples piled on top of the cheesecake.  Top all that off with a homemade caramel sauce and a bit of whipped cream, and oh my, what a treat!
Gluten Free Apple Pie Cheesecake

Of course you could use a store bought caramel sauce, but the homemade caramel sauce that is on the blog is so easy and so good, it's worth the little bit of extra time (click the link for recipe).  The Gluten Free Apple Pie Cheesecake is easy to make too, but will wow the people you make it for!  Bring a little summer back into your life and try out this recipe!

Recipe from:  Goodies Gone Gluten Free
Adapted from: Taste of Home
click here for Printable Recipe

I cup gluten free graham cracker crumbs ( I used Kinnikinnick Graham Style Crumbs)
3 Tbsp. sugar
1/2 tsp. ground cinnamon
1/4 cup butter, melted
2 Tbsp. finely chopped pecans


3- 8 oz. packages cream cheese, softened
3/4 cup sugar
3 eggs
3/4 tsp. vanilla extract


2-1/2 cups chopped peeled granny smith apples
1 Tbsp. lemon juice
1/4 cup sugar
1/2 tsp. ground cinnamon
6 Tbsp. store bought or homemade caramel sauce (click link for recipe)

Combine the first five ingredients; press into the bottom of a lightly greased 9-inch springform pan.  Bake at 350 degrees F. for 10 minutes.  Cool.  In a mixing bowl, beat cream cheese and sugar until smooth.  Add eggs; beat on low just until combined.  Stir in vanilla.  Pour over crust.  Toss apples with lemon juice, sugar and cinnamon and spoon over filling.  Bake at 350 degrees F for 55-60 minutes or until center is almost set.  cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen.  Drizzle with 4 Tbsp. of caramel topping.  Cool for 1 hour.  Chill overnight.  Remove sides of pan.  Just before serving garnish with whipped cream, and drizzle with remaining caramel and sprinkle with pecans.  Store in refrigerator.