Gluten Free Caramel Apple Cheesecake Bars have a creamy cheesecake center with apples, a nutty crust and crumble topping, and a delicious drizzle of caramel on top.
Once the leaves start to fall to the ground, and the air gets a chill – there are two types of people – Those that love anything with apple and those that prefer things with pumpkin.
It’s no secret that I’ve been on team pumpkin for years (check out all these pumpkin recipes). After indulging in these gluten free Caramel Apple Cheesecake Bars, I could be swayed to vote for all things apple.
The crisp crust and crumble topping are loaded with gluten free oats, brown sugar, and pecans. Add to that a layer of smooth cream cheese, a layer of chopped apples seasoned with cinnamon and nutmeg, and top it all with a drizzle of caramel sauce, and you have the perfect fall dessert.
You can use store-bought caramel sauce, or you can do homemade. I’ve made this recipe for caramel sauce numerous times over the past few years (just omit the salt). Once you’ve had that, it’s hard to enjoy the store-bought topping.
More gluten free apple recipes:
Gluten Free Caramel Apple Cheesecake Bars recipe:
Crust and Topping:
- 1/2 cup (110 g) brown sugar, packed
- 2/3 cup unsalted butter, softened
- 1 1/2 cups (150 g) gluten free Quick Cook Oats
- 1/2 cup (50 g) gluten free oat flour
- 1/2 cup (60 g) tapioca starch
- 2/3 cup (90 g) chopped pecans
- 1 teaspoon (5 g) baking soda
- 1/2 teaspoon (2.5 g) ground cinnamon
- 8 oz (250 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon (5 ml) vanilla extract
- 2 Granny Smith apples, peeled, cored, chopped
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon (.75 g) ground cinnamon
- 1/4 teaspoon (.75 g) ground nutmeg
- 1/2 cup caramel topping/sauce
- Line a 9x9-inch (22x22 cm) baking pan with parchment paper so that the parchment paper goes up all sides of the pan (this will make it easier to remove and slice the bars). Preheat the oven to 350 degrees F (177 degrees C).
- Beat together 1/2 cup brown sugar and the softened butter until well incorporated. Stir in the quick cook oats, oat flour, tapioca starch, pecans, baking soda, and 1/2 teaspoon cinnamon until well incorporated.
- Pat half of the mixture into the bottom of the prepared baking sheet, setting the other half aside for the topping.
- Baking in the preheated oven for 15 minutes.
- While the crust is baking, prepare the cheesecake and apple filling.
- In a medium bowl, beat together the softened cream cheese and 1/4 cup granulated sugar. When no lumps remain, beat in the egg and vanilla extract. Set aside.
- Peel, core, and dice the two Granny Smith apples. Place the apple pieces in a bowl, and add 1/4 cup granulated sugar, 1/2 teaspoon cinnamon, and nutmeg. Stir until the apples are completely coated with the sugar mixture.
- Remove the crust from the oven and allow to sit for a few minutes before pouring the cheesecake filling evenly over the crust.
- Evenly distribute the apples over the cheesecake filling.
- Top the apples with the remaining crust/topping mixture, pressing it down slightly before baking an additional 40 minutes, or until the filling is set and the topping has browned.
- Refrigerate for at least two hours before slicing and serving with a drizzle of warm caramel sauce. Refrigerate any leftovers.
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