Gluten-Free Caramel Cheesecake
Indulge in the rich, creamy bliss of Gluten-Free Caramel Cheesecake—a decadent dessert that combines a velvety cream cheese filling with swirls of luscious caramel, all atop a buttery gluten-free graham cracker crust. Designed to satisfy every cheesecake lover, this recipe employs a gentle water bath baking method to achieve a perfectly smooth and crack-free texture. With a hint of vanilla and a subtle salty-sweet balance, it’s an irresistible treat for gluten-sensitive eaters and dessert enthusiasts alike. Topped with an extra layer of caramel sauce for a luxurious finish, this caramel cheesecake is the ultimate crowd-pleaser for any occasion. Whether it’s chilled for a special celebration or savored as a weekend indulgence, this recipe promises pure perfection in every bite. Keywords: gluten-free cheesecake, caramel dessert, creamy cheesecake, gluten-free desserts, homemade cheesecake recipe.
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Recipe Information
Ingredients
- 150 grams Gluten-Free Graham Crackers
- 90 grams Unsalted Butter
- 900 grams Cream Cheese, softened
- 200 grams Granulated Sugar
- 1.5 teaspoons Vanilla Extract
- 3 Large Eggs
- 240 grams Sour Cream
- 1.5 cups Caramel Sauce, divided
- 2 tablespoons Cornstarch
- 0.25 teaspoons Salt
Instructions
Preheat the oven to 325°F (165°C).
In a food processor, pulse gluten-free graham crackers until fine crumbs form. In a medium bowl, combine the crumbs with melted butter until evenly coated.
Press the crumb mixture into the bottom of a 9-inch springform pan, forming an even layer. Bake for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix until combined.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the sour cream, then gently fold in 1 cup of the caramel sauce, cornstarch, and salt until just combined.
Pour the cheesecake filling over the cooled crust and spread it evenly.
Place the springform pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
Bake the cheesecake for 60-75 minutes, or until the center is set but still slightly jiggly.
Remove the cheesecake from the oven and let it cool in the water bath for 15 minutes. Then remove the springform pan from the water bath and allow it to cool to room temperature.
Once at room temperature, refrigerate the cheesecake for at least 4 hours or overnight.
Before serving, pour the remaining caramel sauce over the top of the cheesecake, spreading it to the edges. Serve chilled and enjoy.
Nutrition Facts
Calories |
7234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 504.5 g | 647% | |
| Saturated Fat | 293.9 g | 1469% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1934 mg | 645% | |
| Sodium | 5226 mg | 227% | |
| Total Carbohydrate | 608.3 g | 221% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 491.6 g | ||
| Protein | 95.4 g | 191% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1612 mg | 124% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1645 mg | 35% | |
*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.
