Gluten Free Caramel Apple Cheesecake Bars
Oh boy am I ready for Fall. Why you ask? I absolutely love love love the flavors of Fall! Cinnamon, pumpkin, caramel, apple. All equally delicious and fabulous in my book! So I started off my fall baking by using a good chunk of the fall flavors all in one recipe. (Don’t worry pumpkin, you’re next!) Gluten-free caramel apple cinnamon cheesecake bars. They didn’t turn out exactly how I had originally envisioned (But really, do things ever turn out the way we originally intend them to?) but still somehow turned out amazingly good! And you won’t miss the graham crackers in this recipe one bit. The crust is nutty and sweet and compliments the cheesecake filling perfectly. You will definitely not be disappointed if you try this out. My gluten loving boyfriend even raved about them!
Gluten Free Caramel Apple Cheesecake Bars
Ingredients
For the Crust:
- 3 1/2 cups pecans
- 1/2 cup brown sugar
- 1/4 cup melted butter
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- pinch of salt
For the Apple Filling:
- 3 medium granny smith apples (peeled and chopped)
- 2 tbsp butter
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
For the Cheesecake Filling:
- 16 oz reduced fat cream cheese (softened)
- 2 eggs
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1 tsp cinnamon
For the Topping:
- 1/2 cup pecans (chopped)
- 2 tbsp butter
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1 jar of caramel topping
Instructions
- Preheat the oven to 350F.
- To make the pecan crust, add pecans, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt to a large food processor. Pulse until combined.
- Then add the melted butter.
- Process until the blended and the consistency is like wet sand.
- Press the pecan mixture into the bottom of a 9x13 inch baking pan.
- Bake at 350F for 15-20 minutes or until the crust is fragrant and browned.
- In a medium pan over medium heat, melt butter.
- Then add in diced apples, brown sugar, cinnamon and nutmeg.
- Stir to incorporate and cook for 10 minutes stirring occasionally, until the apples are slightly softened. Set aside.
- In the bowl of a stand mixture, cream softened cream cheese and brown sugar until smooth.
- Add eggs, cinnamon, and vanilla and mix together until fully incorporated. Set aside.
- To make pecan topping, toast chopped pecans in a small pecan over medium heat for 5 or so minutes.
- Make sure to stir occasionally as you don't want the pecans to burn.
- Add in the sugar, cinnamon, and butter and stir completely. Cook for another 5 minutes.
- Pour the cream cheese mixture over the pecan crust and spread evenly.
- Then, add the apples to the top. The whole top will not be completely covered with apples so make sure to evenly distribute.
- Then sprinkle the pecan topping over the top of the apples.
- Bake for 20-25 minutes at 350F or until the cream cheese mixture is set and the sides look lightly browned.
- Let cool slightly and add caramel sauce over the top.
- Refrigerate for 2-3 hours. Cut into squares.
Nutrition
