Description
These Gluten Free Apple Cheesecake Bars feature a buttery gluten-free graham cracker crust topped with a creamy, smooth cheesecake filling and finished with caramelized apple slices. Perfectly spiced with cinnamon and sweetened with brown sugar, these bars offer a delightful combination of textures and flavors ideal for a sophisticated dessert or a tasty snack.
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 mixing bowl, combine gluten-free graham cracker crumbs, melted butter, and sugar until the mixture is well combined. Press this mixture firmly into the bottom of the prepared pan to create an even crust layer. Bake it in the oven for 8 to 10 minutes until the crust is golden and set. Remove from the oven and allow it to cool completely.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add vanilla extract, eggs, sour cream, and gluten-free flour to the mixture, blending thoroughly until fully incorporated and smooth. Pour this cheesecake batter evenly over the cooled crust, smoothing the surface with a spatula. Return the pan to the oven and bake for 25 to 30 minutes, or until the center is just slightly jiggly when shaken. Remove from the oven and let cool to room temperature.
- Caramelize the apples: While the cheesecake cools, heat a skillet over medium heat and melt the butter. Add the peeled, cored, and thinly sliced apples along with brown sugar, cinnamon, and lemon juice. Cook the apples for 5 to 7 minutes, stirring occasionally, until they become tender and nicely caramelized. Remove the skillet from the heat and allow the apples to cool.
- Assemble and chill: Once the cheesecake has completely cooled, evenly spread the caramelized apple mixture over the top of the cheesecake layer. Place the pan in the refrigerator and chill for at least 2 hours, or preferably overnight, so the bars set firmly.
- Serve: After chilling, remove the cheesecake from the pan using the parchment paper edges. Slice into 9 equal bars and enjoy your delicious gluten-free apple cheesecake bars.
Notes
- Ensure cream cheese is fully softened for the smoothest filling texture.
- Use a sharp knife to slice the bars cleanly after chilling.
- For extra flavor, sprinkle a pinch of cinnamon on top before serving.
- These bars keep well refrigerated for up to 3 days.
- You can substitute the apples with pears for a variation.
