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  • Scott Adams

    Gluten-Free Apple-Pecan Cheesecake

    Scott Adams
    Reviewed and edited by a celiac disease expert.

      If you're looking for a pleasant twist on a standard cheesecake, this apple and pecan version is just the ticket.

    The cheese cake before the apples are added. Image: CC BY 2.0--Muffet
    Caption: The cheese cake before the apples are added. Image: CC BY 2.0--Muffet

    Celiac.com 07/18/2020 - If apple and pecan pies had a love child with cream cheese, this deliciously familiar, yet different, cheesecake would be the result. Brown sugar, apples, pecans, cream cheese and cinnamon all come together to deliver this outstanding Apple-Pecan Cheesecake. The crust of almond meal, almond flour, crushed pecans and butter brings it all home.


    • 2 pounds (32 ounces) cream cheese, softened
    • 1 cup sour cream
    • 4 eggs
    • 3 Granny Smith apples, peeled, chopped
    • 1 cup almond meal
    • ½ cup almond flour
    • ⅓ cup butter, melted, plus more as needed
    • 2 tablespoons brown sugar
    • 1½ cups packed brown sugar, divided
    • 1 teaspoon vanilla
    • ¾ cup chopped pecans
    • ⅓ cup crushed pecans (for crust)
    • 1 teaspoon ground cinnamon

    Celiac.com Sponsor (A12):

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    Heat oven to 325°F.

    Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix ⅓ cup crushed pecans, almond meal and almond flour, butter and 2 tablespoons sugar; press onto bottom of prepared pan.

    Beat cream cheese, 1 cup brown sugar and vanilla in large bowl with mixer until blended. 

    Add sour cream, and mix well. 

    Add eggs, 1 at a time, mixing on low speed after each just until blended. 

    Pour over crust. 

    Combine apples, nuts, cinnamon and remaining sugar; spoon over cream cheese batter.

    Bake 55 minutes, or until center is almost set.   

    Allow to cool completely. 

    Refrigerate for four hours. 

    Serve chilled.

    Edited by Scott Adams


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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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