Caramel Apple Crisp Cheesecake
A decadent fall cheesecake that is completely gluten free, dairy free, and refined sugar free. Made with healthier ingredients, this Caramel Apple Crumble Cheesecake is an explosion of fall flavors in your mouth!
Servings 12 people
Equipment
- Springform pan
Ingredients
Apples
- 3 apples peeled and thinly sliced
- 2 tablespoon coconut sugar
- 1 tablespoon lemon juice
- ½ teaspoon cinnamon
Crust
- ¾ cup 1:1 gluten free flour
- ½ cup tigernut flour oat or almond flour works too
- ¼ cup butter or coconut oil softened or melted
- 3 tablespoon maple syrup
Crumble topping
- 1 cup gluten free oats
- ¼ cup 1:1 gluten free flour
- ½ teaspoon cinnamon
- 2 tablespoon coconut sugar
- 3 tablespoon butter or coconut oil softened
- 2 tablespoon maple syrup
Cheeseecake
- 8 oz vegan cream cheese or regular
- 2 cups yogurt of choice
- ¼ cup tapioca starch
- 2 tablespoon 1:1 gluten free flour
- ⅓ cup maple syrup
- 2 teaspoon vanilla extract
- 3 eggs
- ½ cup apple butter
- ½ cup caramel
Instructions
Apples
- Peel, core, and thinly slice the apples (⅛-1/4 inch thick). Combine the apples and remaining ingredients in a pot and cook on medium-low for about 10 minutes until they have softened. Set aside to cool while you make the rest of the cheesecake.
Crust
- Preheat oven to 350F.
- Line a springform pan with parchment paper.
- Whisk together the gluten free flour and tigernut flour then add the oil and maple syrup and mix to combine until you have a crumbly dough that holds together.
- Press the crust evenly into the bottom of the springform pan and up the sides slightly to cover the crease.
- Bake crust for 10 minutes.
Crumble
- While crust is baking, make the crumble topping.
- Combine the oats, flour, cinnamon, and coconut sugar together in a bowl.
- Add the oil and syrup and mix until you have a crumble that holds together when pinched. Set aside.
Cheesecake
- Beat together the cream cheese and yogurt until smooth.
- Add the flours, maple syrup, and vanilla and beat on medium speed to combine.
- Add your eggs one at a time, beating to incorporate after each addition.
- When the crust is ready, pour half the filling over the crust then take half of the apple butter and dollop teaspoon sized amounts around the filling. Pour the rest of the filling evenly over the cheesecake and repeat the dollop process with the remaining apple butter. Use a chopstick or knife to swirl the apple butter into the cheesecake.
- Evenly lay the cooked apples over the top of the cheesecake.
- Crumble the oat topping evenly over the apples.
- When ready to bake, boil 2 cups of water and pour into a glass baking dish or onto a baking sheet on the bottom rack of the oven.
- Place the cheesecake on a baking sheet on the middle rack and bake for 70-80 minutes, until edges are set and middle is still slightly jiggly (it will seem not quite done, but don't over bake it!).
- Turn the oven off and crack the door slightly, letting the cheesecake sit for another 30 minutes in the oven. Then remove it and let it cool to room temperature before placing it in the fridge to set overnight.
- When ready to serve, remove the springform pan and drizzle the caramel over top. Enjoy!