Gluten-Free Apple Cheesecake

Indulge in the creamy decadence of this Gluten-Free Apple Cheesecake, a dessert that seamlessly blends a velvety cheesecake base with the warm, spiced sweetness of caramelized apple compote. Crafted with a buttery gluten-free graham cracker crust, this recipe is perfect for gluten-sensitive dessert lovers and those seeking a crowd-pleasing option for special occasions. The rich and tangy cream cheese filling is elevated by a topping of cinnamon-scented sautéed apples, creating a harmonious balance of flavors and textures. With simple preparation steps and a guaranteed wow-factor, this dessert is a show-stopping centerpiece for any celebration. Serve it chilled for the ultimate autumn-inspired treat!

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 10

Ingredients

• 200 grams Gluten-free graham crackers
• 85 grams Unsalted butter, melted
• 680 grams Cream cheese, softened
• 200 grams Granulated sugar
• 120 ml Sour cream
• 1 teaspoon Vanilla extract
• 3 large Eggs
• 2 medium Apples, peeled and sliced
• 50 grams Brown sugar
• 1 teaspoon Ground cinnamon
• 1 teaspoon Cornstarch
• 60 ml Water

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

In a food processor, pulse gluten-free graham crackers until they form fine crumbs.

Step 3

Transfer the crumbs to a bowl and mix in the melted unsalted butter until well combined.

Step 4

Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form the crust.

Step 5

Bake the crust for 10 minutes, then remove it from the oven and let it cool.

Step 6

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth.

Step 7

Add the sour cream and vanilla extract to the cream cheese mixture and mix until combined.

Step 8

Add the eggs one at a time, beating on low speed until just combined after each addition.

Step 9

Pour the cheesecake batter over the cooled crust, spreading it evenly with a spatula.

Step 10

Place the springform pan on a baking sheet and bake for 55-60 minutes, or until the center is set but still jiggly.

Step 11

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

Step 12

Meanwhile, to prepare the apple topping, in a medium saucepan, combine sliced apples, brown sugar, ground cinnamon, cornstarch, and water.

Step 13

Cook over medium heat, stirring occasionally, until the apples are tender and the mixture thickens, about 8-10 minutes.

Step 14

Let the apple compote cool to room temperature.

Step 15

Once the cheesecake has cooled, remove it from the springform pan and transfer it to a serving plate.

Step 16

Spoon the cooled apple compote over the top of the cheesecake and spread evenly.

Step 17

Chill the cheesecake in the refrigerator for at least 4 hours before serving.

Step 18

Slice and enjoy this delightful gluten-free apple cheesecake!

Nutrition Facts

Serving size	1919.3 grams (1919.3g)

Amount per serving	% Daily Value*
Calories	5479

Total Fat 371.80g	477%
Saturated Fat 214.10g	1071%
Polyunsaturated Fat 0.00g
Cholesterol 1556mg	519%
Sodium 3498mg	152%
Total Carbohydrate 495.00g	180%
Dietary Fiber 16.60g	59%
Total Sugars 370.00g
Protein 74.90g	150%

Vitamin D 123IU	615%
Calcium 1100mg	85%
Iron 9mg	52%
Potassium 1575mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.5%

Protein: 5.3%

Carbs: 35.2%