Gluten Free Crock Pot Caramel Apple Cheesecake

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We have a real treat today! Some of you guys have been asking for me to post some gluten-free recipes on here. Since I have no real experience in this area, I asked my expert friend, Kristi to do it for me. Kristi is the owner and president of Gluten Free Guru and she knows her stuff. She’s going to give you a little recipe tutorial on how to make a gluten free cheesecake in the crock pot. Thanks Kristi!!

I’ll include the recipe at the bottom with no pictures so you can print. :-)

Gluten Free Crust

  • 1 cup gluten free cookie crumbs

( I used homemade Snickerdoodles but you can use sugar, gingersnap or graham cracker.)

  • 1 Tablespoon brown sugar (or sucanat)
  • ½ teaspoon ground cinnamon
  • 3 Tablespoons unsalted butter, melted

Crust ingredients

Crust Directions

  • Combine cookie crumbs, brown sugar, and cinnamon in a medium size bowl.
  • Drizzle butter over crumbs and mix well.
  • Pour the crumb mixture into a 7” springform pan (3” high) or an 8” oven proof baking dish, (1-2” high.)

(Make sure the dish will fit inside your 4 qt. or 6 qt. crockpot. I used an 8” silicone round pan for baking in my 6 quart oval slow cooker.)

Crust in pan

Filling

  • 2 – 8oz packs of gluten free cream cheese, room temperature
  • ¼ cup dark brown sugar (or sucanat)
  • ½ cup organic granulated sugar

(The brown sugar gives the cheesecake a light beige color, which adds to the caramel flavor. Feel free to use ¾ cup granulated sugar instead of the combination sugars if you prefer a true white cake.)

  • 2 large eggs, room temperature
  • ¼ cup heavy cream
  • 1 ½ teaspoons gluten free pure vanilla
  • 1 Tablespoon gluten free flour

(I use Authentic Foods, GF Classical Blend)

  • 1 teaspoon grated lemon zest

Filling ingredients

Cheesecake Directions

  • In a large mixing bowl on medium high speed, beat the cream cheese and sugars until light and fluffy.
  • Add eggs,  heavy cream and vanilla, blend until incorporated.
  • Add  gluten free flour and lemon zest, mix for an additional 1 to 2 minutes.
  • Scrape down the sides of the bowl and continue to mix on medium speed until filling is smooth.
  • Pour filling over the crust and level the top of the filing.
  • Add 1 cup of lukewarm water to the bottom of your crock pot.
  • Carefully, place cheesecake into crock pot.
  • Cover with lid and cook on high for approximately 2 hours. Do not lift the lid while it’s cooking.
  • Turn off crockpot and let cool for 1 hour. Leave lid on slow cooker while cake is cooling as well.
  • Remove cheesecake from crock pot and chill for 3 to 4 hours or overnight if you prefer.
  • Slice and serve with your favorite topping.

Filling in crock pot

Crock Pot Baked Apple Topping

  • 4 Granny Smith apples, peeled, cored & sliced
  • ¼ cup water
  • 1 Tablespoon organic sugar
  • ¼ teaspoon salt
  • 2 teaspoons gluten free pie spice

(I like Victoria Taylor’s Pie Spice. You can also use ground cinnamon if you prefer. )

Apple topping

Topping Directions

  • In a small lightly greased crock pot, add apples, water, sugar, salt and pie spice.
  • Cover with lid and cook on high for 1 hour or until tender.
  • Drizzle warm apples over chilled cheesecake.

Making the caramel topping

Caramel Topping (Optional)

  • 4 Tablespoons unsalted butter, or ½ stick
  • ¼ cup dark brown sugar
  • 1/8 teaspoon salt
  • ½ teaspoon gluten free, pure vanilla
  • 1-2 Tablespoon heavy, cream (optional)

Gluten free caramel

Directions

  • In a heavy bottom, medium size sauce pan combine butter, brown sugar, salt and vanilla.
  • Place over medium low heat and whisk continually until sugar dissolves.
  • Raise heat to medium and continue  whisking mixture until it starts to thicken, about 1-2 minutes.
  • Remove from heat and add cream if desired.
  • Whisk until cream is incorporated and thickened.
  • Drizzle caramel over cheesecake and serve.

Caramel can be placed back on low heat if it becomes to thick when cooled. Add additional cream if needed.

Gluten Free Caramel Apple Cheesecake

Kristi

Kristi Slaughter is the owner and president of Gluten Free Guru, Inc. Five years ago, the company was born as a result of her long journey with gluten intolerance. The company began growing rapidly due to the unique “personal” approach to living gluten free. Creating a new standard in gluten free cuisine, Kristi appears on WJHL, Daytime Tri-Cities cooking segments, as well as the 2012 Food City Food Show. Kristi enjoys teaches classes for the Southwest Virginia Higher Education Culinary School, Cooking Along the Crooked Road and the College for Older Adults. Sharing her passion for food with others, Kristi offers personal chef services, menu planning, and gourmet bakery items. Kristi is a keynote speaker and demonstrator for gluten intolerance & autism groups around the country in order to spread awareness of gluten intolerance.

You can find her on her website, Gluten Free Guru and on Facebook


Comment Policy: I love hearing your thoughts and input on what I write. Since I write about what works at my house, what pleases my handsome hubby and darling children; I'm sure we'll disagree sometimes. In those cases, do what's right for you and yours. As with any form of communication, please only post comments that move the discussion in a positive direction.

About Stacy

Stacy is the author of Crock On: A Semi-Whole Foods Slow Cooker Cookbook and Keep Crockin': A Poorganic Slow Cooker Cookbook, and a stay-at-home and homeschooling mom to her two children, Annie (June 2009) and Andy (August 2012). After an “awakening” in March 2011, her family switched to a more natural, whole foods diet. She likes to blog about how to live on less than you make and how to eat good food while doing it. Her passion is teaching others how to save money and she tag teams with her husband in this endeavor. At Stacy Makes Cents you’ll find information on how to save money in the kitchen, how to have fun with your kids, and how to be thrifty in all areas of life. Her passion is teaching others how to live debt free. Make sure to follow her on Facebook, Twitter, Instagram and more to keep up with her daily antics.

  • Lisa G

    Wow! That looks amazing! Is 9:30 to early for cheesecake ;)

    • Stacy

      Honey, when caramel is involved it’s NEVER too early.

  • http://simplelivingmama.com Joanie @ Simple Living Mama

    Oh, my. This looks so delicious! I want to make this now!

    • Stacy

      I know, right?!

  • http://youngwifesguide.com/ Jami Leigh

    Oh my oh my! That looks fantastic!!

    • Stacy

      You bet your mama it does.

  • Sandra Young

    Where do you get that Silpat style pan? I have looked on line and don’t seem to find one like it.

    • http://glutenfreeguru.com/ Kristi

      I used a basic 8″ round silicone pan from Smartware. The pan looks oval because I cut the Smartware tab off the side with my kitchen scissors so it would fit! I tend to use silicone for almost all of making gluten free baking, because nothing sticks to it. My springform pan is a 9″ and doesn’t fit in any of my 3 crock pots so I end up just using the silicone. I want to pick up a 7″ springform pan as soon as I find one on sale just for this purpose. My family decided this is the best thing I’ve ever made in a crock pot. I hope you all enjoy the cheesecake. I sure could go for a piece right now!! :)