Description
Delight in these Gluten Free Apple Cheesecake Bars featuring a buttery gluten-free graham cracker crust, a smooth and creamy cheesecake filling, and a luscious caramelized apple topping. Perfect for a cozy dessert that’s both flavorful and gluten-free.
Ingredients
Scale
Crust
- 1 1/2 cups gluten-free graham cracker crumbs (or gluten-free cookie crumbs)
- 1/4 cup melted butter
- 1/4 cup sugar
Cheesecake Filling
- 16 oz (2 cups) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1 tablespoon all-purpose gluten-free flour (or cornstarch)
Caramelized Apples
- 2 medium apples, peeled, cored, and thinly sliced
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper. In a bowl, combine the gluten-free graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of the prepared pan to create an even layer. Bake the crust for 8-10 minutes until golden and set. Remove and let it cool completely.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add the vanilla extract, eggs one at a time, sour cream, and gluten-free flour. Mix thoroughly until the filling is completely combined and smooth. Pour the filling over the cooled crust and spread evenly. Bake for 25-30 minutes, or until the center is slightly jiggly but set. Then remove from the oven and allow it to cool to room temperature.
- Caramelize the Apples: Heat a skillet over medium heat and melt the butter. Add the thinly sliced apples along with the brown sugar, cinnamon, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the apples become tender and caramelized. Remove from heat and let the apples cool slightly.
- Assemble and Chill: Once the cheesecake layer has cooled, evenly spread the caramelized apple topping over it. Refrigerate the entire cheesecake bars in the baking pan for at least 2 hours, or preferably overnight, to allow the cheesecake to fully set.
- Serve: After chilling, slice into bars and serve chilled. Enjoy your delicious, gluten-free apple cheesecake bars!
Notes
- Use a sharp knife warmed in hot water to slice the bars cleanly.
- For extra flavor, sprinkle a pinch of nutmeg or cloves in the apple topping.
- Make sure cream cheese is fully softened to avoid lumps in the filling.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
- To make this dessert vegan, substitute cream cheese, eggs, and butter with vegan alternatives and adjust baking times accordingly.
