Gluten-Free Apple Cheesecake
Indulge in the creamy decadence of this Gluten-Free Apple Cheesecake, a dessert that perfectly marries rich, tangy cheesecake with the warm, spiced sweetness of cinnamon-dusted apple compote. Featuring a buttery gluten-free graham cracker crust, this recipe is ideal for those avoiding gluten without compromising on flavor. Baked to perfection and crowned with tender, caramelized apple slices, every bite is a symphony of textures and tastes. From its velvety cream cheese filling to the aromatic apple topping, this cheesecake is an elegant choice for special occasions or holiday gatherings. Easy-to-follow instructions and simple ingredients make it accessible for both seasoned bakers and beginners alike. Whether you're accommodating dietary needs or simply looking for a show-stopping dessert, this gluten-free cheesecake will be the star of your table.
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Recipe Information
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
Instructions
Preheat your oven to 325°F (160°C).
In a food processor, pulse gluten-free graham crackers until they form fine crumbs.
Transfer the crumbs to a bowl and mix in the melted unsalted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form the crust.
Bake the crust for 10 minutes, then remove it from the oven and let it cool.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth.
Add the sour cream and vanilla extract to the cream cheese mixture and mix until combined.
Add the eggs one at a time, beating on low speed until just combined after each addition.
Pour the cheesecake batter over the cooled crust, spreading it evenly with a spatula.
Place the springform pan on a baking sheet and bake for 55-60 minutes, or until the center is set but still jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Meanwhile, to prepare the apple topping, in a medium saucepan, combine sliced apples, brown sugar, ground cinnamon, cornstarch, and water.
Cook over medium heat, stirring occasionally, until the apples are tender and the mixture thickens, about 8-10 minutes.
Let the apple compote cool to room temperature.
Once the cheesecake has cooled, remove it from the springform pan and transfer it to a serving plate.
Spoon the cooled apple compote over the top of the cheesecake and spread evenly.
Chill the cheesecake in the refrigerator for at least 4 hours before serving.
Slice and enjoy this delightful gluten-free apple cheesecake!
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 333 mg | 14% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 37.4 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 118 mg | 9% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 171 mg | 4% | |
*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.
