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!
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.