Introduction: Gluten Free Apple Cheese Cake
I love fall because I love apples and certain other things that go with apples like cinnamon and caramel. Recently I came across several recipes that were variations on a theme. The theme was apples and cheese cake. One of these recipes can be found here: http://deliciouslysprinkled.com/cinnamon-apple-cheesecake-bars/. Since I am gluten free and I don’t want to feel obligated to eat a whole 9”x13” pan of this wonderful stuff, I have made several different changes to this recipe and it turned out great. Here is how I made Gluten Free Apple Cheese Cake.
First Prize in the
Uppermost Chef: Apples Challenge
1 cup gluten free flour
(use your favorite, I used Namaste Perfect Flour Blend, or you can use regular flour if you want)
¼ cup chopped nuts (I used pecans)
¼ cup softened butter
¼ cup brown sugar – packed
8 oz softened cream cheese
1 lg egg room temperature
¼ cup white sugar
½ tsp vanilla
½ tsp cinnamon powder
¼ tsp apple pie spice
½ cup GF flour (same as above)
½ cup quick oats
¼ cup brown sugar – packed Ingredients:
1 cup gluten free
¼ cup butter
Nonstick cooking spray
Buttermilk syrup or caramel syrup
8”x8” baking pan/dish
Pastry blender (or use 2 forks)
Preheat your oven to 350°F. In a bowl put the 1 cup flour,
Use the pastry blender (or 2 forks) and mix them all together until it looks like a meal.
Spray the baking dish and dump the nut mixture into the dish. Use very clean hand to pat the mixture down in the bottom of the pan. Place in the preheated oven and bake for 15 minutes.
While the crust is baking, put the cream cheese into a bowl, beat it with the hand mixer until smooth.
Add the egg and beat it in until smooth.
Add the sugar and the vanilla
and beat it until smooth. Use the rubber scraper to scrape down the sides and make sure everything is well blended. Set aside.
In a bowl mix the ½ cup of flour,
quick oats and butter using the pastry blender,
until it looks a lot like the first flour mixture. Set aside.
Peel, core and cut the apples into small pieces and place in a bowl.
Add the cinnamon and pie spice to the apple and mix so that each piece of apple is covered with spice. Set aside.
Once the crust is out of the oven and cooled a little, use the rubber scraper to put the cream cheese mixture on the still warm crust, smooth it out.
Spread the apples on top of the cream cheese mixture.
Sprinkle the last flour mixture on top of the apples. Place it all back in the oven for 30 minutes.
This is buttermilk syrup, you can find the recipe here: http://allrecipes.com/Recipe/Buttermilk-Syrup/. I keep this in my refrigerator, so that I can dip apple slices in it.
When I pulled the apple cheesecake out of the oven,
I poured some of the syrup on top. The syrup soaked in adding a wonderful almost caramel flavor to it, or you can use caramel syrup over the top, or leave it plain. Have the Apple cheese cake sit on a cooling rack until it is cold.
Cut and serve then...Enjoy!
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