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  • Scott Adams

    Gluten-Free Cinnamon Apple Cheesecake

    Scott Adams
    Reviewed and edited by a celiac disease expert.

      This tasty gluten-free apple cinnamon cheesecake is perfect for the holidays!

    The finished cheesecake--time to pour on the caramelized apples! Image: CC BY 2.0--Stacy Spensley
    Caption: The finished cheesecake--time to pour on the caramelized apples! Image: CC BY 2.0--Stacy Spensley

    Celiac.com 12/19/2020 - If you're looking for a rich, delicious and gluten-free dessert to serve this holiday season, then this delightful cinnamon apple cheesecake in a gluten-free almond meal crust is sure to be a holiday hit. 

    Almond Crust Ingredients:

    • ½ cup butter, softened, room temperature
    • ¼ cup packed brown sugar
    • ½ teaspoon ground cinnamon
    • ¼ cup quick-cooking oats
    • ¾ cup finely crushed almonds
    • ¾ cup almond meal
    • 2 tablespoons granulated sugar

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    Filling Ingredients:

    • 2 packages of cream cheese (8 ounces each), softened
    • 1 can (14 ounces) sweetened condensed milk
    • ½ cup thawed apple juice concentrate
    • 3 large eggs, lightly beaten

    Topping Ingredients:

    • 1 tablespoon butter
    • 2 medium tart apples, peeled and sliced
    • 1 teaspoon cornstarch
    • ¼ teaspoon ground cinnamon
    • ¼ cup thawed apple juice concentrate

    Heat oven to 325°.

    Place all crust ingredients in a mixing bowl and mix well. 

    Lightly coat the bottom and sides of an 8-inch springform pan with oil. Pour the nut crust mixture into the pan.

    Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan.

    Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and cool on a wire rack.

    In a large bowl, beat cream cheese until fluffy. 

    Gradually beat in milk and juice concentrate until smooth. 

    Add eggs; beat on low speed just until blended-mixture will be thin. 

    Pour into crust. Return pan to baking sheet.

    Bake until center is almost set, about 40-45 minutes. 

    Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

    Before serving, melt butter n a large skillet over medium heat; sauté apples until crisp-tender, about 5 minutes. Cool slightly.

    For glaze, in a small saucepan, mix cornstarch, cinnamon and juice concentrate until smooth; bring to a boil. Reduce heat; cook and stir until thickened, about 1 minute. 

    Add 1 tablespoon glaze to sauteéd apples; toss to coat.

    Remove rim from springform pan. Cut slices and set onto plates.

    Top cheesecake slices with apples, and drizzle with glaze. 

    Serve immediately.

    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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