Gluten-Free Caramel Apple Cheesecake Bars
These gluten-free caramel apple cheesecake bars have a simple shortbread base paired with a smooth cheesecake layer, fresh spiced apples, and a crumbly topping. Top with a drizzle of salty caramel sauce for extra sweetness. This recipe is perfect for any fall occasion and would be delicious on your Thanksgiving dessert table!
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Ingredients
For the crust:
- 2 cups gluten-free flour blend - 288g
- 1/2 cup granulated sugar - 100g
- 1/2 teaspoon salt
- 1 cup unsalted butter - room temperature (226g)
For the apple layer:
- 3 cups Granny Smith apples - peeled, cored, chopped into 1/2 inch pieces (from 3-4 small apples that weigh approximately total of 1 lb or 453g)
- 2 tablespoons brown sugar - 25g
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
For the cheesecake layer:
- 24 oz full-fat cream cheese - room temperature (678g)
- 3/4 cup brown sugar - 150g
- 3 large eggs - 150g
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
For the crumble topping:
- 3/4 cup gluten free flour blend - 108g
- 3/4 cup brown sugar - 150g
- 1 1/2 teaspoons ground cinnamon
- ⅔ cup unsalted butter - melted (76g)
For serving:
- 1 cup caramel sauce - homemade or store-bought
**Use the toggle button above to turn the instruction photos on and off!
Instructions
For the shortbread crust:
- Preheat the oven to 350F. Grease a 9x13-inch baking dish or line with parchment paper. Set aside.
- Add the gluten-free flour blend, granulated sugar, and salt to a medium bowl. Whisk to combine.
- Add the butter and use a pastry cutter to cut the butter into the flour mixture. It will be crumbly.
- Evenly press the crust mixture into the bottom of the prepared 9x13-inch baking dish, creating a uniform layer.
- Bake at 350F for 20-25 minutes, until golden brown. Let cool for at least 10 minutes.
For the apple layer:
- Peel and dice the apples as directed and place in a small mixing bowl.
- Add the brown sugar, cinnamon and ground nutmeg. Toss until coated. Set aside while you prepare the cheesecake layer.
For the cheesecake layer:
- Add the cream cheese to a large bowl. Beat on medium speed for 1-2 minutes, until creamy.
- Then, add in the brown sugar and mix together for another 1-2 minutes, until smooth.
- Add the eggs, one at a time, mixing in between each addition. Be sure not to overmix as that will create too much air in the batter.
- Then, mix in the vanilla and cinnamon just until combined. Set aside.
For the crumble topping:
- Add the gluten-free flour, brown sugar, and cinnamon to a small bowl. Whisk to combine.
- Pour in the melted butter and stir until the mixture is wet and forms clumps. Set aside.
To assemble:
- Pour the cheesecake mixture over the semi-cooled shortbread crust.
- Then, dollop the apples in a single layer over the cheesecake filling.
- Top with the gluten-free crumble mixture.
- Bake at 350F for 30-40 minutes, until the cheesecake is set, being sure not to overbake the cheesecake bars. The cheesecake is ready when it's set along the edges and has a slight jiggle in the center. If you insert a thermometer into the center of the cheesecake bars, it should read 170F.
- Let the bars cool to room temperature for 1-2 hours before transferring to the refrigerator until ready to serve.
- Drizzle with caramel sauce before slicing and serving the cheesecake bars.
Notes
- If you have celiac disease or are on a gluten-free diet for any reason, always double check that your ingredients are gluten-free as manufacturing practices and recipes can change from time to time.
- This recipe was tested with Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, which already contains xanthan gum. I cannot verify that other brands of gluten-free flour will work in this recipe as I have not tested them.
- Oven temperatures can vary, so it's a good idea to start checking your cheesecake a few minutes before the suggested baking time is up. The cheesecake should be set at the edges but still have a slight jiggle in the center.
- I used granny smith apples in this recipe, but you can use other crisp apples in its place.
- Store leftover cheesecake bars in the refrigerator for up to 4 days or freeze them in an airtight container for up to 3 months. Thaw individual bars in the refrigerator overnight, or until softened.
Nutrition
Calories: 491kcal | Carbohydrates: 51g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 245mg | Potassium: 124mg | Fiber: 3g | Sugar: 36g | Vitamin A: 1096IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg
