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Gluten Free Caramel Apple Cheesecake Bars

These gluten free caramel apple cheesecake bars with pecan crust are so decadent but completely gluten free! They make a terrific dessert for potlucks and entertaining. 
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Chilling Time: 3 hours
Total Time: 1 hour 5 minutes
Servings: 18 servings
Calories: 329kcal
Author: Megan


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


  • 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.


Calories: 329kcal | Carbohydrates: 24g | Protein: 4g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 175mg | Potassium: 207mg | Fiber: 3g | Sugar: 20g | Vitamin A: 350IU | Vitamin C: 1.6mg | Calcium: 75mg | Iron: 0.8mg
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