Gluten Free Apple Cheesecake
Video Instructions
- 25 minutes prep time
- 55 minutes cook time
- 2 hours additional time
- 3 hours 20 minutes total time
Recipe
Ingredients
Instructions
Ingredients
For the Crust
- 2 cups (260g) gluten free flour (I use Bob’s Red Mill Gluten Free 1:1 Baking Flour)
- 1/2 cup (100g) brown sugar
- 1/2 teaspoon ground cinnamon
- pinch of salt
- 1 cup butter, softened
For the Cheesecake filling
- 24 ounces cream cheese, softened
- 3/4 cups (150g) sugar, plus 2 tablespoons, divided
- 3 large eggs
- 1 teaspoon vanilla extract
- pinch of kosher salt
- 3 granny smith apples, peeled, cored and diced
- 1/2 teaspoon ground cinnamon
For the Streusel Topping
- 3/4 cup (150g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1/2 cup (65g) gluten free flour (I use Bob’s Red Mill Gluten Free 1:1 Baking Flour)
- 1/2 cup (50g) rolled oats
- 1/2 cup butter, softened
- 1/2 teaspoon cinnamon
- Caramel sauce, for serving
Instructions
- Preheat oven to 350°. Line a 8×8” baking pan with parchment paper.
- Make crust: In a large bowl, whisk together flour, brown sugar, cinnamon and salt. Add butter and use your hands, or a pastry cutter, to cut the butter into the flour mixture until it’s crumbly and moist. Press into prepared pan and set aside.
- Make filling: In a large bowl, beat cream cheese and ¾ cup sugar until light and fluff. Add eggs, one at a time, beating well between each addition. Mix in vanilla and salt. Pour over the crust.
- In a small bowl, toss together apples, 2 tablespoons sugar and cinnamon. Set aside.
- Make streusel topping: In a medium bowl, whisk together brown sugar, sugar, flour and oats, then cut in butter with a fork or pastry cutter.
- Scatter apples on top of the cheesecake mixture, then top with oat mixture.
- Bake until the cheesecake is only slightly jiggly in the center, about 55 minutes. Let cool completely, then refrigerate for at least 2 hours.
- Before serving, drizzle with caramel sauce and slice into squares.
For the Crust
- 2 cups (260g) gluten free flour (I use Bob’s Red Mill Gluten Free 1:1 Baking Flour)
- 1/2 cup (100g) brown sugar
- 1/2 teaspoon ground cinnamon
- pinch of salt
- 1 cup butter, softened
For the Cheesecake filling
- 24 ounces cream cheese, softened
- 3/4 cups (150g) sugar, plus 2 tablespoons, divided
- 3 large eggs
- 1 teaspoon vanilla extract
- pinch of kosher salt
- 3 granny smith apples, peeled, cored and diced
- 1/2 teaspoon ground cinnamon
For the Streusel Topping
- 3/4 cup (150g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1/2 cup (65g) gluten free flour (I use Bob’s Red Mill Gluten Free 1:1 Baking Flour)
- 1/2 cup (50g) rolled oats
- 1/2 cup butter, softened
- 1/2 teaspoon cinnamon
- Caramel sauce, for serving
- Preheat oven to 350°. Line a 8×8” baking pan with parchment paper.
- Make crust: In a large bowl, whisk together flour, brown sugar, cinnamon and salt. Add butter and use your hands, or a pastry cutter, to cut the butter into the flour mixture until it’s crumbly and moist. Press into prepared pan and set aside.
- Make filling: In a large bowl, beat cream cheese and ¾ cup sugar until light and fluff. Add eggs, one at a time, beating well between each addition. Mix in vanilla and salt. Pour over the crust.
- In a small bowl, toss together apples, 2 tablespoons sugar and cinnamon. Set aside.
- Make streusel topping: In a medium bowl, whisk together brown sugar, sugar, flour and oats, then cut in butter with a fork or pastry cutter.
- Scatter apples on top of the cheesecake mixture, then top with oat mixture.
- Bake until the cheesecake is only slightly jiggly in the center, about 55 minutes. Let cool completely, then refrigerate for at least 2 hours.
- Before serving, drizzle with caramel sauce and slice into squares.