Caramel Apple Cheesecake


Oh cheesecake, it’s been too long! Why did it take so long for you to return to my life? Oh that’s right! Because I went Gluten Free & Dairy Free and I had to give up on one of my favorite desserts. Until I came up with a GF, DF version!

We love cheesecake at our house. When I told my husband that I was going to be making a cheesecake, his face lit up with excitement. I was also excited because this was my first cheesecake making experience. The end result? Well, you’ll just have to take a look at the pictures and try it out for yourself!

Caramel Apple Cheesecake

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  • Crust
  • 1/4 Cup Brown Sugar*
  • 1 Cup GF Graham Cracker Crumbs or Gingersnaps, crushed
  • 3/4 Cup GF Oats
  • 1/2 Cup DF Butter, melted
  • 1/2 tsp. Cinnamon
  • Cheesecake
  • 2 (8 oz) Pkgs DF Cream Cheese, softened
  • 2 tbsp. Cornstarch
  • 1/4 Cup Brown Sugar
  • 1/4 Cup White Sugar
  • 1/2 tsp. Apple Pie Spice
  • 1/8 tsp Ginger
  • 1/2 tsp. Cinnamon
  • 2 tsp. Vanilla Extract
  • Apple Topping
  • 2 Medium Apples, peeled and thinly sliced
  • 1/4 Cup GF All Purpose Flour
  • 1/4 Cup GF Oats
  • 1/4 Cup Brown Sugar
  • 1/2 tsp. Cinnamon
  • Pinch of Nutmeg
  • 2 tbsp. Coconut Oil
  • Optional Toppings
  • Homemade Caramel Sauce
  • Coconut Whipped Cream


Preheat your oven to 350 F.

For the crust:

In a bowl, combine graham cracker crumbs, oats, melted butter, brown sugar and cinnamon, Press the mixture inside the bottom of a spring form pan. Bake for 5 min. Remove from the oven and let cool.

For the cheesecake:

In the bowl of an electric mixer, blend together the cream cheese, both sugars, apple pie spice, ginger, cinnamon, cornstarch and vanilla. Once everything is combined, pour on top of the cooled crust.

For the Apple Topping:

Arrange the sliced apple on top of the cheesecake filling in a single layer. Drizzle some homemade caramel sauce on top of the apples

In another bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg, and coconut oil and mix to combine. Place this topping over the apples.

Bake in the oven for 40-50 min. Let it cool for 15 min. Refrigerate for 2-3 hours before slicing.

Serve with caramel sauce drizzled on top and coconut whipped cream.


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