Gluten-Free Apple Pecan Cheesecake

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Gluten-Free Apple Pecan Cheesecake

Gluten free apple pecan cheesecake with a graham crust, Greek yogurt filling, and cinnamon apples on top. Baked in a water bath so it comes out without cracks.

Prep Time20

Cook Time1 15

Chill Time5

Total Time6 35

Course: Dessert

Cuisine: American

Servings: servings

Calories: 344kcal

Author: Bailey Campbell

Ingredients

GLUTEN-FREE CRUST

1 cup gluten-free graham cracker crumbs
¼ cup butter
1 ½ tbsp white sugar
pinch of salt

CHEESECAKE FILLING

2 8 oz package cream cheese
⅔ cup white sugar
2 eggs
⅔ cup plain greek yogurt
2 tsp vanilla extract
½ tsp salt

APPLE PECAN TOPPING

¼ cup butter
¼ cup brown sugar
3 honey crisp apples
1 tsp cinnamon
Dash of ground nutmeg
½ cup pecans

Instructions

Make the Gluten-Free Crust: Preheat your oven to 350 degrees F. In a bowl, mix together the graham cracker crumbs, melted butter, sugar, and salt. Press the cheesecake crust mixture into the bottom of a 9-inch springform pan using your hands or a glass and bake for 9-12 minutes.
Make the Cheesecake Filling: In a large bowl with a hand held mixer or in the bowl of a stand mixer with the paddle attachment, beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, fully incorporating each before adding the next. Stir in the Greek yogurt, vanilla extract, and salt.
Pour the filling over the crust in the springform pan. Smooth the top with a spatula and tap the pan on the counter numerous times to release any air bubbles.
Reduce the oven temperature to 325 degrees F. Place a baking dish into the oven underneath the cheesecake and add hot water to create a water bath. Approximately 1-2 inches of water.
Bake for 75 minutes, or until the center is just set and the edges are lightly golden. Turn off the oven, open the door slightly and keep it cracked open with a wooden spoon. Let the cheesecake cool inside for 1 hour to prevent cracks.
Remove the cheesecake from the water bath and allow it to reach room temperature. Cover and let chill in the fridge for minimum 4 hours to overnight.
Make the Apple Pecan Topping: Once creamy cheesecake filling has set, make the topping. In a medium pan over medium heat, melt the butter and brown sugar together until combined and bubbling slightly. Add the apples, cinnamon, and nutmeg, then cook for 7-9 minutes, stirring occasionally, until the apples are tender.
Stir in the pecans until they’re well coated and evenly mixed. Pile the cinnamon-spiced apple pecan topping right on top of your creamy cheesecake layer.
When you’re ready to serve, run a knife around the edge of the pan, then release and remove the springform. Slice, serve, and watch as everyone falls in love with this gluten-free delight!

Notes

No Water Bath Alternative: Put a shallow pan of hot water on the rack below to get some steam in the oven and bake at 300°F for around 65 to 70 minutes. Follow the cooling steps above exactly. You'll likely get a small crack, but the apple pecan topping will cover it completely.

Nutrition