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Gluten Free Apple Cheesecake Bars

Two decadent gluten free apple cheesecake bars with a thick layer of creamy filling and crumb topping on a white plate.
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Make comforting, creamy gluten free apple cheesecake bars with a simple, sturdy crust. This recipe delivers classic fall flavor in an easy-to-serve square format.

Ingredients

  • For the Crust: 1 1/2 cups gluten free all-purpose flour blend (with xanthan gum), 1/2 cup almond flour, 1/4 cup granulated sugar, 1/4 teaspoon salt, 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • For the Apple Layer: 2 medium apples (like Honeycrisp or Granny Smith), peeled, cored, and diced small, 1 tablespoon lemon juice, 2 tablespoons brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
  • For the Cheesecake Filling: 16 ounces cream cheese, softened, 1/2 cup granulated sugar, 1/4 cup sour cream, 2 large eggs, 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the crust: In a medium bowl, whisk together the gluten free flour blend, almond flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Press the crust mixture evenly into the bottom of the prepared pan. Bake for 12 minutes. Remove from the oven and set aside while you prepare the apples.
  4. Prepare the apple layer: In a small bowl, toss the diced apples with lemon juice, brown sugar, cinnamon, and nutmeg. Set aside.
  5. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the sugar until combined. Mix in the sour cream, eggs, and vanilla extract until just smooth. Do not overmix.
  6. Assemble the bars: Sprinkle the seasoned apple pieces evenly over the warm crust. Gently pour the cheesecake batter over the apples, spreading it carefully to cover the surface.
  7. Bake for 35 to 40 minutes, or until the edges are set and the center has only a slight jiggle.
  8. Cool completely on a wire rack. Once cooled to room temperature, cover the pan and refrigerate for at least 4 hours, or preferably overnight, before lifting out using the parchment overhang and cutting into squares.

Notes

  • If your gluten free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry crust ingredients.
  • For a crispier crust, you can bake it for 15 minutes instead of 12.
  • If you prefer a smoother apple layer, you can cook the apples briefly on the stovetop until slightly tender before layering them onto the crust.
  • Chill time is essential for clean cuts; do not rush this step.

Nutrition

Find it online: https://cookingbycarla.com/gluten-free-apple-cheesecake-bars/