Gluten Free Dutch Apple Cheesecake
Gluten Free Dutch Apple Cheesecake is the ultimate fall dessert. Creamy cheesecake is studded with soft cinnamon apples and finished with a crumb topping. The best of both worlds!
Ingredients
Graham Cracker Crust
- 2 cups2 cups2 cups Graham Crackers, (gluten free graham cracker crumbs)
- 2 Tbsp2 Tbsp2 Tbsp Granulated White Sugar
- 3 Tbsp3 Tbsp3 Tbsp Unsalted Butter, melted
Apple Layer
- 2 Tbsp2 Tbsp2 Tbsp Unsalted Butter
- 2 Tbsp2 Tbsp2 Tbsp Light Brown Sugar
- 2 tsp2 tsp2 tsp Ground Cinnamon
- 6 whole6 whole6 whole organic Apple, sliced into ¼-½ inch slices
Cheesecake Filling
- 2 lb2 lb2 lb Full Fat Cream Cheese
- 1 Tbsp1 Tbsp1 Tbsp Cornstarch
- 1/3 cup1/3 cup1/3 cup Heavy Cream (Whipping Cream), at room temp
- 1 1/4 cups1 1/4 cups1 1/4 cups Granulated White Sugar
- 444 Eggs
- 1 cup1 cup1 cup Sour Cream, at room temp
Crumb Topping
- 1/4 cup1/4 cup1/4 cup Light Brown Sugar
- 1/4 cup + 2 tbsp1/4 cup + 2 tbsp1/4 cup + 2 tbsp Kim's Gluten Free Bread Flour Blend (click for recipe), (a store bought blend may be substituted, but hasn't been tested)
- 1/4 tsp1/4 tsp1/4 tsp ground Nutmeg
- 1/2 tsp1/2 tsp1/2 tsp Ground Cinnamon
- 1/8 tsp1/8 tsp1/8 tsp Salt
- 3 Tbsp3 Tbsp3 Tbsp Unsalted Butter
- 1 tsp1 tsp1 tsp Vanilla Extract
For Serving
- 1 cup1 cup1 cup Heavy Cream (Whipping Cream)
- 2 Tbsp2 Tbsp2 Tbsp Powdered Sugar
- 1 tsp1 tsp1 tsp Vanilla Extract
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Make the Crust:
- Preheat oven to 325° F.
- Mix all ingredients in small bowl until well combined and press into bottom of a 9-inch springform pan. Bake for 12 minutes. Remove from oven and cool completely.
Prepare the Crumb Topping:
- Mix the brown sugar, flour, nutmeg, cinnamon, and salt in a small bowl. Add melted butter and vanilla and stir using fork until evenly moistened. Place bowl in fridge until ready to use.
Prepare the Apple Filling:
- In a large skillet, melt butter and add brown sugar and cinnamon. Add apple slices and cook over medium to medium-low heat until apples are soft and somewhat translucent, 15-20 minutes.
- Remove from heat and cool completely.
Make the Cheesecake Batter:
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth, about 4 minutes. Reduce to low and add cornstarch and sugar. Beat until fluffy, 3-4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition. Reduce speed to low. Add sour cream, whipping cream, and vanilla, beating just until combined.
Assemble:
- Pour half of cheesecake batter over prepared crust. Carefully place apples on top. Gently add the rest of the cheesecake batter. Remove crumbs from refrigerator and break up any large clumps. Sprinkle evenly over the top of the cheesecake.
Bake:
- Pour boiling water in shallow oven-safe pan placed on lower rack. Bake at 325° F for 1½ hours. Turn the oven off, crack the door, and leave the cheesecake in the oven for 1 hour. Remove from the oven and place on a wire rack. Without loosening the sides of the springform pan, run a knife around the outside edge of the cheesecake just to loosen it and prevent sticking. Allow to cool completely, 1-2 hours, before loosely covering and refrigerating at least 5 hours, or overnight.
Serve:
- Whip cream with powdered sugar and vanilla until stiff peaks form. Remove sides of springform pan, cut slices, and serve with piped or dolloped whipped cream. Store in refrigerator, loosely covered.
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My Notes:
About This Recipe
Show nutritional information
Cakes Coconut Free Nut Free Pescetarian Shellfish FreeThis is our estimate based on online research. | |
Calories: | 726 |
Fat: | 38 g |
Carbohydrates: | 87 g |
Protein: | 13 g |
Cholesterol: | 72 g |
Sodium: | 250 mg |
Fiber: | 4 g |
Sugars: | 53 g |
Calculated per serving. |
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