Indulge in the ultimate fall dessert with this incredible Gluten-Free Caramel Apple Cheesecake recipe! This show-stopping creation features layers of rich caramel cheesecake, tender cinnamon-spiced apples, a buttery brown sugar streusel topping, and a luscious caramel drizzle. It’s the perfect sweet treat for autumn gatherings, holiday celebrations, or simply when you crave something truly special and satisfying.
Imagine the best elements of a classic apple crisp, a decadent caramel apple, and a creamy cheesecake, all uniting in one extraordinary gluten-free dessert. This Gluten-Free Caramel Apple Crumble Cheesecake delivers an unforgettable experience with every single bite. The magic lies in its carefully constructed layers, each contributing to a symphony of flavors and textures:
- A simple, yet perfectly crisp, gluten-free graham cracker crust that forms the foundational base.
- An unbelievably smooth and velvety caramel cheesecake filling, infused with the rich, buttery notes of homemade caramel.
- Soft, aromatic spiced cinnamon apples, offering a burst of fresh, autumnal flavor.
- A delightful, crunchy buttery brown sugar streusel, reminiscent of your favorite apple crumble.
- And a generous finishing drizzle of sweet, sticky homemade caramel sauce that ties all the elements together.
This dessert isn’t just a recipe; it’s a labor of love that pays off in spectacular fashion. It’s ideal for making your Thanksgiving dinner or any holiday celebration truly memorable. While crafting a homemade cheesecake requires a little time and care, the result is an elegant, delicious dessert that everyone—gluten-free or not—will rave about. And the best part? All this gorgeousness starts with easily accessible, simple ingredients, allowing you to create bakery-quality cheesecake right in your own kitchen.
Essential Ingredients for Your Gluten-Free Caramel Apple Cheesecake
Creating this stunning caramel apple cheesecake doesn’t require an extensive list of exotic items. In fact, this recipe is designed to coax maximum flavor from a selection of straightforward, quality ingredients. Let’s delve into what you’ll need to bring this autumnal masterpiece to life:
- Caramel Sauce: The heart of this dessert! We highly recommend using our easy-to-follow homemade caramel sauce recipe. It’s used both within the velvety cheesecake filling and generously drizzled over the finished cake. Our recipe uses standard ingredients like sugar, water, corn syrup, butter, cream, vanilla, and a touch of salt to achieve a perfectly thick, rich, and utterly delicious caramel that pairs flawlessly with apples. If you opt for store-bought, choose a thick, high-quality caramel sauce for the best results.
- Graham Cracker Crust: The foundation of any great cheesecake. You’ll need gluten-free graham crackers (crushed into crumbs), granulated sugar for a touch of sweetness, and melted butter to bind it all together into a firm, flavorful crust. For the best gluten-free graham cracker experience, we personally recommend Pamela’s brand if you can find them, as they offer an excellent taste and texture that truly mimics traditional graham crackers.
- Cream Cheese: The cornerstone of a rich cheesecake filling. You’ll need four 8-ounce blocks of full-fat cream cheese. It is absolutely crucial that your cream cheese is at room temperature. This ensures a smooth, lump-free batter, contributing to that signature creamy cheesecake texture. Avoid low-fat or whipped cream cheese as they won’t yield the same results.
- Sour Cream: This adds a wonderful tang, brightness, and additional richness to the cheesecake filling. Opt for full-fat sour cream to achieve the desired creamy consistency and depth of flavor. Like cream cheese, ensure it’s at room temperature before mixing.
- Vanilla Extract: A must-have for both the caramel sauce and the cheesecake filling. Pure vanilla extract enhances the overall sweetness and complexity of flavors, adding a comforting aroma that complements the caramel and apple perfectly.
- Cornstarch: A secret weapon in gluten-free baking! A small amount of cornstarch acts as a binder, providing structure and helping to prevent cracks in your cheesecake. It contributes to the smooth, dense texture without adding any gluten.
- Eggs: Essential for binding the cheesecake filling and providing structure. Like the other dairy components, room temperature eggs are vital as they incorporate more easily and evenly into the batter, ensuring a consistent texture throughout.
- Apples: The star of the show! You’ll want apples that hold their shape well when baked and offer a good balance of sweetness and tartness. Honeycrisp apples are our top recommendation for their firm texture and delightful flavor. Granny Smith apples (for a tarter kick) and Fuji apples (for sweetness) are also excellent choices for baking.
- Light Brown Sugar: Used to sweeten and enhance both the spiced cinnamon apple topping and the irresistible streusel layer, providing a warm, molasses-like flavor.
- Gluten-Free Flour Blend: For the streusel topping, a good quality gluten-free flour blend is key. We highly recommend King Arthur Measure For Measure Gluten-Free Flour blend. If you choose another 1:1 gluten-free flour blend, make sure it explicitly states that it contains xanthan gum, as this is crucial for the texture and binding properties in gluten-free baking.
- Gluten-Free Oats: These are essential for the streusel’s crumbly texture. While gluten-free rolled oats (often labeled “old-fashioned oats”) work perfectly fine, we personally prefer gluten-free quick oats due to their finer texture, which creates a more uniform and delicate crumble. Always ensure they are certified gluten-free to avoid cross-contamination.
- Cinnamon: Generous amounts of ground cinnamon are used to beautifully spice both the apple topping and the streusel, infusing the entire cheesecake with warm, inviting autumn flavors.
Crafting Your Gluten-Free Caramel Apple Cheesecake: A Step-by-Step Guide
For precise ingredient amounts, detailed instructions, and additional expert tips, please refer to the full recipe card located at the bottom of this post.
Phase 1: Preparing Your Crust and Delicious Toppings
- Preheat Oven & Prepare Pan: Begin by preheating your oven to 325 degrees F (160 degrees C). This ensures the oven is at the correct temperature when your crust is ready. Line a 9-inch springform pan with parchment paper for easy removal later. Cutting a circle for the bottom and a strip for the sides works best.
- Make the Graham Cracker Crust: In a food processor, combine the gluten-free graham cracker crumbs, 1/4 cup of granulated sugar, and 1/4 cup of melted butter. Pulse these ingredients together until the crumbs are thoroughly coated with butter and the mixture resembles wet sand. This sticky consistency is key for a cohesive crust. Carefully pour the crust mixture into the prepared springform pan. Use the back of a measuring cup or a flat-bottomed glass to gently but firmly pat the mixture into an even layer across the bottom and slightly up the sides of the pan. This creates a solid base for your cheesecake.
- Bake the Crust: Transfer the pan with the crust to the preheated oven and bake for 8-10 minutes. You’ll know it’s ready when it becomes wonderfully fragrant and just begins to turn a light golden brown around the edges. This pre-baking step helps create a crisp crust that won’t get soggy. Once baked, remove the pan and place it on a wire rack to cool completely while you prepare the remaining components.
- Prepare the Cinnamon Apple Topping: In a small mixing bowl, combine the finely diced apples, 1 tablespoon of light brown sugar, and 1 teaspoon of ground cinnamon. Stir well until the apples are evenly coated with the spice and sugar mixture. Set this aside. Don’t worry if the sugar starts to draw out some liquid from the apples; this is a natural process and will add moisture to the topping during baking.
- Craft the Buttery Streusel Topping: In a medium mixing bowl, combine the gluten-free measure-for-measure flour blend, gluten-free oats, 1/2 cup of light brown sugar, 1 teaspoon of ground cinnamon, and 1/4 cup of melted butter. Using a fork, blend all the ingredients together until they are evenly combined and lovely little clusters of streusel start to form. These crumbs will add a delightful texture and flavor contrast to the smooth cheesecake. Set the streusel aside until it’s time to layer.
Phase 2: Mixing the Cheesecake Filling and Assembling Layers
- Embrace Room Temperature Ingredients: This cannot be stressed enough for a perfectly smooth cheesecake! Before you even start mixing the filling, ensure all your dairy ingredients – cream cheese, sour cream, and eggs – are at proper room temperature. Cold ingredients will result in a lumpy, inconsistent batter.
- Cream Cheese & Sugar Combination: In the bowl of a stand mixer fitted with a paddle attachment (or using a large mixing bowl with an electric hand mixer), combine the softened cream cheese and 1 cup of granulated sugar. Beat on medium speed for 2-3 minutes, or until the mixture is exceptionally smooth, light, and evenly blended with no visible lumps. Stop and scrape down the sides and bottom of the bowl with a spatula to ensure everything is incorporated.
- Complete the Cheesecake Filling: Next, add the room temperature sour cream, 1/3 cup of your luscious caramel sauce, the cornstarch, and the vanilla extract to the cream cheese mixture. Mix these on the LOWEST speed setting just until they are combined. Avoid overmixing! Scrape down the bowl again, then add the eggs one at a time, mixing on LOW speed only until each egg is just incorporated. The key here is to minimize the amount of air introduced into the batter, as too much air can cause cracks during baking and cooling. Mixing by hand at this stage, or keeping your mixer speed very low, is highly recommended.
- Prepare Pan for a Hot Water Bath (Highly Recommended): For a crack-free, evenly baked, and wonderfully creamy cheesecake, a hot water bath is your best friend. Start by wrapping the bottom and sides of your springform pan with several layers of heavy-duty aluminum foil. To create a truly waterproof barrier (*highly recommended*), place the foil-wrapped springform pan inside a slow cooker liner bag or a large oven/turkey bag. Pull the bag up along the sides of the pan, gathering any excess material to one side and knotting it tightly to secure the bag against the pan’s exterior. This prevents any water from seeping in.
- Set Up the Hot Water Bath: Carefully place your prepared and wrapped springform pan into a larger roasting pan. Then, pour 3/4 to 1-inch of boiling water into the bottom of the roasting pan. Make sure the water level comes about 1 inch up the sides of your springform pan. (If you don’t have a roasting pan large enough for a traditional water bath, check the “Notes” section in the recipe card for modified hot water bath instructions).
- Build the Layers: With your crust cooled and filling ready, it’s time to assemble! Carefully pour the creamy cheesecake filling over the baked gluten-free graham cracker crust in the springform pan. Use a spatula to gently smooth the surface. Next, evenly spread the cinnamon-spiced apples over the cheesecake filling. Be sure to leave behind any excess liquid from the apples, as too much moisture can affect the cheesecake’s set. Finally, sprinkle the buttery brown sugar streusel topping evenly over the apples.
Phase 3: Baking, Cooling, and Decorating Your Cheesecake
- Bake to Perfection: Carefully transfer the roasting pan, with your cheesecake nestled in its water bath, to the preheated oven. Bake for approximately 60-70 minutes. The cheesecake is done when the edges appear just set and firm, but the center still exhibits a gentle wobble, much like Jell-O or gelatin. If the center looks visibly liquid or sloshy, continue baking for another 3-5 minutes and check again. It’s always better to slightly under-bake cheesecake than to over-bake it, as over-baking leads to a dry texture and potential cracks.
- Gradual Cooling in the Oven: Once baked, turn OFF the oven heat. Immediately crack the oven door open by 2-3 inches. Allow the cheesecake to cool slowly and gradually inside the oven for a full hour. This slow cooling process is vital for preventing cracks. For an extra measure, you can run a thin knife around the edges of the springform pan before letting it cool in the oven. After one hour, carefully remove the springform pan from the hot water bath and unwrap it from the slow cooker liner/oven bag and aluminum foil.
- Thorough Chilling for Optimal Texture: Transfer the cooled cheesecake, uncovered, to the refrigerator. Chill it for a minimum of 4-6 hours, or ideally, overnight. This prolonged chilling period is non-negotiable for cheesecake, allowing it to fully set, firm up, and develop its rich, creamy texture. Do not skip or shorten this step!
- Decorate & Serve: Once thoroughly chilled, your Gluten-Free Caramel Apple Cheesecake is ready for its grand finale! Drizzle the top generously with extra homemade caramel sauce just before slicing. Use a long, thin knife for clean cuts, wiping the blade with a damp cloth between each slice. For an extra touch of indulgence, serve individual slices with a dollop of freshly whipped cream or a scoop of premium vanilla ice cream. Be warned, though, this dessert is already incredibly rich and satisfying on its own!
Expert Baking Tricks for Your Best Gluten-Free Caramel Apple Cheesecake
You’ve got the step-by-step instructions down, now let’s enhance your baking prowess with these invaluable tips and tricks to ensure your caramel apple crumble cheesecake turns out absolutely perfect every time!
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How to Soften Cream Cheese Quickly. Achieving truly room temperature cream cheese is paramount for a silky-smooth cheesecake filling. If you’re short on time, try this speedy trick: submerge sealed packages of cream cheese in a bowl of warm (not hot!) water for about 15-20 minutes. This significantly cuts down on the usual hour-long wait at room temperature. -
How to Get Eggs to Room Temperature Fast. Just like cream cheese, room temperature eggs blend more easily and evenly into your batter, contributing to a smoother cheesecake texture. This quick trick will help speed up your prep time, getting you to that delicious first bite sooner! -
Discover the Best Gluten-Free Graham Crackers. Not all gluten-free graham crackers are created equal! We’ve meticulously taste-tested 8 popular brands to find the very best options for your cheesecake crust. While Pamela’s consistently comes out on top for its superior taste and texture, this comprehensive guide offers other fantastic choices to ensure your crust is always perfect. -
Mastering Homemade Caramel Sauce. Don’t be intimidated by homemade caramel! Our detailed post offers step-by-step instructions, helpful photos, and even a video to guide you through the process, making it incredibly easy to achieve a rich, buttery caramel sauce that far surpasses any store-bought alternative. This homemade touch truly elevates your cheesecake!
FAQ & Essential Tricks for The Best Gluten-Free Caramel Apple Cheesecake
Why are Room Temperature Ingredients So Important?
I cannot overstate this enough: you MUST START WITH ROOM TEMPERATURE INGREDIENTS for a smooth, lump-free cheesecake filling. This includes cream cheese, sour cream, and eggs. When cold ingredients are mixed, they don’t emulsify properly with the sugar, leading to a chunky texture. Room temperature ingredients blend seamlessly, creating that signature velvety consistency we all love in a perfect cheesecake. Plan ahead to let them sit out, or use our quick softening tricks mentioned above!
Why Should I Keep the Mixer Speed Low?
For that dreamy, dense, and creamy cheesecake texture, it’s crucial to mix your cheesecake batter on a low speed. The goal is to incorporate ingredients thoroughly without introducing excessive air. Too much air whipped into the batter can cause the cheesecake to puff up significantly during baking, then collapse and crack as it cools. A dense, close-textured cake is what we’re aiming for, not a light and airy one like an angel food cake. Whether you’re using a stand mixer with a paddle attachment or an electric hand mixer, always keep the speed low, especially once the eggs are added.
Serving & Storage Tips for Your Cheesecake
- Serving: After your gluten-free caramel apple cheesecake has thoroughly chilled and set, it’s ready to be served. Use a long, thin, sharp knife to cut neat slices. For the cleanest cuts, wipe the knife blade with a damp cloth between each slice. While delicious on its own, feel free to enhance each serving with an extra drizzle of caramel sauce, a dollop of fresh whipped cream, or a small scoop of vanilla ice cream. Remember, this cheesecake is already incredibly rich!
- Storing Leftovers: Any leftover cheesecake should be stored covered in the refrigerator. It will remain fresh and delicious for 3-4 days. Be aware that the gluten-free graham cracker crust may soften slightly over time, but the flavor will still be fantastic.
- Freezing for Later Enjoyment: To make this incredible cheesecake in advance or to save some for another occasion, you can absolutely freeze it! Bake and cool the cheesecake completely, including the full 4-6 hour (or overnight) chilling period. For the best results, freeze the cheesecake without drizzling the serving caramel sauce on top. Place the uncovered cheesecake on a baking sheet and freeze until firm. Once solid, wrap it tightly in several layers of aluminum foil or plastic wrap, then place it into a freezer-safe bag to prevent freezer burn. It can be stored in the freezer for up to 2 months. To thaw, simply transfer it to the refrigerator and let it thaw slowly overnight. Decorate with fresh caramel sauce and any other desired toppings before serving.
Explore More Gluten-Free Cheesecake Recipes!
Gluten-Free Oreo Cheesecake
Gluten-Free Lemon Cheesecake
Gluten-Free Pumpkin Cheesecake
Gluten-Free Strawberry Cheesecake
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Gluten-Free Caramel Apple Cheesecake
5 from 1 vote
Author:
Emily Dixon, Sweets & Thank You
Emily Dixon, Sweets & Thank You
Our Gluten-Free Caramel Apple Crumble Cheesecake recipe combines layers of caramel cheesecake, cinnamon apples, buttery brown sugar streusel & caramel sauce. It’s like apple crisp, cheesecake & caramel apples, all in one!
Prep Time:
30
30
Cook Time:
1 5
1 5
Chill Time:
5
5
Total Time:
6 35
6 35
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Servings:
1 (9-inch) cheesecake
1 (9-inch) cheesecake
Ingredients
Equipment:
- 9-inch Springform Pan
- Parchment paper cut to fit 9-inch pan
- A Slow Cooker Liner Bag or Oven Bag
- Large Roasting Pan For Hot Water Bath
- Optional: piping bag + piping tip for whipped cream*
For The Graham Cracker Crust:
- 2 cups gluten-free graham cracker crumbs (240 grams)
- ¼ cup granulated sugar (50 grams)
- 5 Tablespoons butter melted (71 grams)
For The Cinnamon Apples:
- 2 cups finely diced apples (about 2 medium apples)
- 1 Tablespoon brown sugar
- 1 teaspoon cinnamon
For The Streusel Layer:
- ½ cup gluten-free measure-for-measure flour blend* (60 grams)
- ½ cup gluten-free quick oats* (50 grams)
- ½ cup brown sugar (100 grams)
- 1 teaspoon cinnamon
- ¼ cup butter melted (57 grams)
For The Cheesecake Filling:
- 4 8-ounce blocks full-fat cream cheese,* softened to room temperature (907 grams)
- 1 cup granulated sugar (200 grams)
- 1 cup sour cream room temperature (226 grams)
- ⅓ cup caramel sauce*
- 1 ½ Tablespoons cornstarch (16 grams)
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- ½ cup caramel sauce for serving*
Instructions
First, Start The Crust & Toppings:
- Preheat & Prep. To start, preheat the oven temperature to 325 degrees F (160°C). Line a 9-inch springform pan with parchment paper.
- Make The Crust. In a food processor, combine gluten-free graham crackers, 1/4 cup sugar, and 1/4 cup melted butter. Pulse to combine until the crumbs are well coated and the mixture looks like wet sand. Pour the crust mixture out into the springform pan and use the back of a measuring cup or the bottom of a glass to gently pat the crust into an even layer and a bit of the way up the sides of the pan.
- Bake The Crust. Next, bake the crust for 8-10 minutes, until it’s fragrant and just starting to turn golden brown. Set the crust aside on a wire rack to cool while you work on the other components.
- Make The Apple Topping. In a small mixing bowl, combine diced apples, 1 Tablespoon brown sugar, and 1 teaspoon cinnamon. Mix until evenly coated and set aside. (The sugar may start to pull some liquid out of the apples. This is fine!)
- Make The Streusel Topping. In a medium mixing bowl, combine gluten-free flour, gluten-free oats, 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1/4 cup melted butter. Use a fork to blend until evenly combined and clusters are starting for form. Set the streusel aside.
Next, Make The Filling & Layer The Cheesecake:
- Start With Room Temperature Ingredients. Before you begin the cheesecake filling, keep in mind that you MUST use room temperature ingredients for a smooth filling!
- Combine Cream Cheese & Sugar. In the bowl of a stand mixer (or a large mixing bowl), combine softened cream cheese and 1 cup sugar. Beat on medium speed with a paddle attachment or electric mixer 2-3 minutes, or until smooth and evenly blended. Stir through with your spatula to check for any lumps!
- Finish The Filling. Next, add sour cream, 1/3 cup caramel sauce, the cornstarch, and the vanilla. Mix on LOW speed until just combined. Scrape down the sides and bottom of the bowl and add eggs one at a time, mixing on LOW speed until just incorporated. (Keep in mind that you don’t want to add any extra air to the cheesecake, so mixing by hand or on low speed at this point is very helpful!)
- Prep Pan For A Hot Water Bath. If Using A Hot Water Bath (Recommended), wrap the bottom and sides of the springform pan with aluminum foil. To fully waterproof the pan (*highly recommended*), place the springform pan into a slow cooker liner bag or an oven bag/turkey bag. Pull the oven bag up the sides of the springform pan, then gather the excess to one side and knot tightly to keep the bag secure to the sides.
- Create Hot Water Bath. Carefully pour 3/4 to 1-inch of boiling water into the bottom of the roasting pan. Carefully lower the prepared & wrapped springform pan into the water so the water comes about 1-inch up the sides of the springform pan. (See notes for modified hot water bath instructions)
- Build Layers. Pour filling on top of the graham cracker crust and smooth surface with a spatula. Top with an even layer of cinnamon apples (leave any extra liquid behind!), then sprinkle the brown sugar streusel on top of the apples.
Bake & Decorate The Cheesecake:
- Bake. Transfer pan to the oven and bake cheesecake 60-70 minutes or until the edges are just set and the center gently wobbles (like Jello or gelatin). If the center still seems sloshy and liquid, add 3-5 minutes to the bake time and check again. (Err on the side of under-baking rather than over-baking)
- Cool 1-Hour In The Oven. When the cheesecake is finished baking, turn OFF the oven heat and crack the oven door open 2-3 inches. Let the cheesecake cool IN the oven for 1 full hour. (To help prevent cracks, you can run a thin knife around the edges of the springform pan before letting it cool.) Remove springform pan from the hot water bath and the slow cooker liner/oven bag.
- Chill Cheesecake Uncovered in The Fridge AT LEAST 4-6 Hours (up to overnight) before decorating. Drizzle with more caramel sauce and cut into slices.
- Decorate & Serve. Drizzle the top of the cheesecake with more caramel sauce and cut into slices. Feel free to top with dollops of whipped cream or a scoop of vanilla ice cream. (Though it gets rich fast!) Store leftover cheesecake covered in the refrigerator up to 3-4 days. Note that the crust will soften each day.
Notes
Ingredients + Tips:
- SOFTEN INGREDIENTS FASTER. Do NOT microwave any of the ingredients to soften them! Instead, fill a bowl with warm (not hot!) water and place eggs, a closed container of sour cream, and sealed packages of cream cheese in the bowl. They’ll come to room temperature in about 15-20 minutes, rather than about 1 hour it’ll take just sitting at room temperature.
- GRAHAM CRACKERS. Regular graham crackers are NOT gluten-free. To keep this gluten-free, you must buy certified Gluten-Free graham crackers, such as Pamela’s, Schar, or Kinnikinnick. Our favorite are Pamela’s for taste and texture.
- CREAM CHEESE. We only recommend blocks of full-fat cream cheese for cheesecake. Do not use cream cheese spreads. Our go-to brand is Philadelphia cream cheese for taste and texture.
- APPLES. We love Honeycrisp apples for this cheesecake, but other baking apples like Granny Smith & Fuji apples will work.
- OATS. Use certified gluten-free oats for this cheesecake! We use quick oats, but rolled oats will also work.
- CARAMEL SAUCE. We highly recommend our homemade caramel sauce for this cheesecake, but if you need to use store-bought, pick an old-fashioned or thick caramel sauce rather than a thin, drippy caramel.
Hot Water Bath Instructions:
- For Traditional Water Bath: Follow instructions above in the recipe card.
- For Modified Hot Water Bath: If you don’t have a pan large enough to fit a 9-inch springform pan, you can place a 9×13 pan on a rack below the center rack in the oven. Fill the 9×13 pan with boiling water before placing the springform pan on a sheet pan on the center rack in the oven above the 9×13. The steam coming from below will help prevent cracks and control browning. It’s not as effective as a traditional water bath, but it is better than skipping it entirely!
- If You Choose NOT To Use A Hot Water Bath, just keep in mind your cheesecake will brown more than mine and may form cracks as it bakes or cools. This is purely cosmetic, but it will impact the look of the cheesecake.
Video
Course:
Dessert
Dessert
Cuisine:
American
American
Diet:
Gluten Free
Gluten Free
Keyword:
apple cheesecake recipe, apple crisp cheesecake, apple crumble cheesecake, gluten-free caramel apple cheesecake, fall dessert, Thanksgiving dessert
apple cheesecake recipe, apple crisp cheesecake, apple crumble cheesecake, gluten-free caramel apple cheesecake, fall dessert, Thanksgiving dessert
Find the recipe:
sweetsandthankyou.com/gluten-free-caramel-apple-cheesecake/