Gluten-Free | Grain-Free | Refined Sugar-Free | Vegetarian | Make-Ahead Dessert
If you love apple pie and cheesecake, this one brings the best parts of both together in one tall, beautiful dessert. It has a silky cinnamon cheesecake filling, glossy caramelized apples inside and over the top, a buttery gingerbread-style almond crust and rich homemade caramel spooned over every slice. I added a little extra ginger to the crust and cookie crumble, giving it that cozy apple pie and gingerbread flavor that makes every bite taste amazing. Crisp little pieces of spiced almond cookie crumble finish it with the loveliest biscuit-like crunch.
Every layer has been carefully balanced. The coconut sugar deepens the caramel flavor, the warm spices make the apples taste cozy without overpowering them, and a delicate touch of rosewater gives the filling something a little special. Made with whole almond meal, real apples and no refined white or brown sugar, it is naturally gluten-free and made without refined sugar, yet still feels wonderfully decadent.
Enjoy this cheesecake as a celebration dessert and choose a serving size that suits your individual dietary needs.
Ingredients Needed
- Whole almond meal: Creates a naturally gluten-free crust with a rich, nutty flavor. Skin-on almond meal gives it a lovely rustic texture.
- Golden monk fruit sweetener
- Butter
- Warm spices: Ginger, cinnamon, cloves and nutmeg bring that cozy gingerbread and apple pie flavor.
- Apples: Pink Lady, Kanzi or Jazz apples.
- Coconut sugar: Sweetens the apples, cheesecake and caramel while adding a deeper caramel flavor.
- Apple cider vinegar and lemon juice
- Rosewater: Adds a delicate floral note without taking away from the classic apple pie flavor.
- Arrowroot starch or cornstarch: Thickens the glossy apple juices.
- Full-fat block-style cream cheese
- Full-fat sour cream
- Eggs
- Vanilla bean powder or vanilla extract
- Tapioca starch or cornstarch: Helps the cheesecake filling set while keeping it creamy.
- Heavy cream: Creates the smooth homemade coconut sugar caramel.
- Sea salt
Why You’ll Love This Caramel Apple Pie Cheesecake
✔️ Creamy, rich and warmly spiced
The silky cheesecake is flavored with cinnamon and ginger, giving every bite a cozy warmth without overpowering the creamy filling.
✔️ Caramel apple pie in cheesecake form
Buttery spiced apples, creamy cheesecake and homemade caramel bring all those comforting apple pie flavors together in one impressive dessert.
✔️ The most delicious texture contrast
Every slice has creamy cheesecake, tender apples, silky caramel, a firm almond crust and crisp little pieces of spiced almond cookie crumble.
✔️ Gingerbread-style almond crust
Whole almond meal, butter and warming spices create a naturally gluten-free crust with a nutty, biscuit-like flavor.
✔️ Real caramelized apples
Firm apple slices stay tender with a little bite, giving you glossy pieces of real apple rather than a soft, mushy filling.
✔️ A delicate hint of rosewater
A little rosewater adds a subtle floral note that makes this cheesecake different while allowing the apple and warm spices to shine.
✔️ Glossy homemade caramel
The coconut sugar caramel is smooth, rich and made for drizzling generously over each slice.
✔️ Gluten-free and refined sugar-free
The almond meal crust contains no wheat or graham crackers, and the dessert is made without refined white or brown sugar.
✔️ A beautiful make-ahead dessert
Bake it the day before, chill it overnight, then add the apples, caramel and crisp almond crumbs before serving.
What Makes This Cheesecake Special
This is not an ordinary apple cheesecake. Each ingredient has a purpose: coconut sugar gives the cheesecake and sauce a deeper caramel flavor, cinnamon and ginger bring warmth, and the rosewater gently lifts the buttery apples. The apples are cooked only until glossy and tender around the edges, so they keep their shape and do not turn into a soft compote. With the creamy filling, firm almond crust, shiny caramel and crisp spiced crumbs, every spoonful has a beautiful mix of flavor and texture.
How to Adapt This Recipe to Your Diet
- Gluten-Free and Grain-Free: No changes are needed. Check that packaged starches, vanilla and sweeteners are labeled gluten-free if you are baking for someone with celiac disease.
- Vegetarian: No changes are needed.
- Refined Sugar-Free: Use coconut sugar and golden monk fruit sweetener as written.
How to Make This Apple Pie Cheesecake Step-by-Step
More Gluten-Free Desserts You’ll Love
♥ Paleo Sticky Apple Pudding Cake with Caramel Sauce
Healthy Caramel Apple Pie Cheesecake
Rich, creamy and warmly spiced, this Healthy Caramel Apple Pie Cheesecake combines silky cinnamon cheesecake, caramelized apples, a tall gingerbread-style almond crust, crisp almond cookie crumbs and glossy homemade coconut sugar caramel. Extra ginger in the crust and cookie crumble brings together the cozy flavors of apple pie and gingerbread. It is naturally gluten-free and made without refined sugar, with an irresistible mix of creamy, tender and crisp textures in every slice.
Equipment
- 1 20 cm (8-inch) springform pan
Ingredients
Spiced Almond Crust and Cookie Crumble Base
- 2¾ cups whole almond meal 330 g, preferably made from skin-on almonds, see Notes
- ⅓ cup golden monk fruit sweetener or granulated sweetener of choice
- ¼ tsp salt
- 4 tbsp + 1 tsp melted butter 60 g
- 1½ tsp ground ginger
- 2¼ tsp ground cinnamon
- ⅛ tsp ground cloves
- Small pinch ground nutmeg
Reserved Cookie Crumble Topping
- Reserved ¼ of the Spiced Almond Crust mixture
- 1 tbsp + 1 tsp melted butter 20 g
- 3 tbsp golden monk fruit sweetener coconut sugar or granulated sweetener of choice
- 1 tsp ground cinnamon
- 1½ tsp ground ginger or to taste
Spiced Apple Filling and Topping
- 5 medium Pink Lady Kanzi or Jazz apples (700 g), peeled, cored and thinly sliced
- 3 tbsp butter 42 g
- ½ cup + 3 tbsp coconut sugar
- 1 tsp apple cider vinegar
- 2 tbsp fresh lemon juice
- 3 tbsp rosewater
- 1½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- ½ tsp arrowroot starch or cornstarch
Spiced Cheesecake Filling
- 625 g full-fat block-style cream cheese at room temperature
- ¾ cup full-fat sour cream 180 g, at room temperature
- 1¼ cups coconut sugar
- 4 large eggs at room temperature
- 1 tsp vanilla bean powder or vanilla extract
- 3 tbsp tapioca starch or 2 tbsp cornstarch
- ½ tsp ground ginger
- 1 tsp ground cinnamon
Instructions
- Make the Spiced ApplesPeel and core the apples, then cut them into thin, even wedges. Melt the butter in a large skillet over medium-high heat. Add the apples, coconut sugar, apple cider vinegar, lemon juice, cinnamon, nutmeg and cloves. Gently toss to coat. Cook for 5 to 10 minutes, stirring occasionally, until the apples are glossy and caramelized around the outside but still have a little bite in the center. Do not cook them until completely soft. Mix the rosewater and arrowroot starch in a small bowl until smooth. Pour it over the apples and gently stir for 30 to 60 seconds, until the juices thicken and coat the slices. Remove from the heat and cool completely. Reserve ⅓ to ½ for the middle of the cheesecake, as preferred, and keep the remainder for the topping.
- Prepare the Pan and OvenPreheat the oven to 160°C fan (320°F) or 180°C conventional (350°F). Lightly grease a 20 cm (8-inch) springform pan to hold the parchment in place. Line the base and entire inside edge with parchment, allowing the side strips to extend slightly above the pan.
- Make the Almond Crust MixtureCombine the almond meal, monk fruit sweetener, salt, ginger, cinnamon, cloves and nutmeg. Stir well to break up any lumps and evenly distribute the spices. Add the melted butter and mix until the almond meal is evenly moistened and holds together when squeezed. Reserve ¼ of the mixture for the cookie crumble topping. Use the remaining ¾ for the cheesecake crust.
- Shape and Bake the CrustPress the crust mixture firmly around the sides of the prepared pan, bringing it almost to the top. Press the remainder evenly over the base, compacting the join between the bottom and sides well. Bake for 10 minutes, until set and lightly toasted. Let the crust cool in the pan while preparing the cheesecake filling.
- Make the Cookie Crumble ToppingAdd the extra melted butter, sweetener, cinnamon and ginger to the reserved crust mixture. Mix until evenly moistened. Gently squeeze portions together, then break them into irregular clusters and small chunky crumbs. Spread over a parchment-lined tray and bake at 160°C fan (320°F) or 180°C conventional (350°F) for 10 to 15 minutes, until fragrant and golden around the edges. Cool completely on the tray. The pieces become firmer and crispier as they cool. After removing the crumble, reduce the oven to 140°C fan (284°F) or 155°C conventional (311°F) for the cheesecake.
- Make the Cheesecake FillingBeat the room-temperature cream cheese on low to medium speed for 1 to 2 minutes, just until smooth. Add the sour cream and vanilla and mix briefly. Add the coconut sugar and mix on low until incorporated, scraping down the bowl as needed. Add the eggs one at a time, mixing on low after each addition only until combined. Add the tapioca starch, ginger and cinnamon and mix briefly until smooth. Do not overmix once the eggs are added.
- Assemble the CheesecakePour approximately ⅓ of the cheesecake filling into the cooled crust. Arrange ⅓ to ½ of the spiced apples, as preferred, evenly over the batter. Pour over the remaining cheesecake filling and gently smooth the top. Pop any large surface bubbles with a toothpick. Reserve the remaining apples for decorating.
- Prepare the Water BathPlace the springform pan in the center of 2 large overlapping sheets of heavy-duty aluminum foil. Bring the foil tightly around the outside base and sides without tearing it. Place the wrapped pan in a deep roasting pan. Carefully pour boiling water around it until the water reaches approximately halfway up the outside of the springform pan. Do not splash water onto the cheesecake.
- Bake the CheesecakeBake at 140°C fan (284°F) or 155°C conventional (311°F) for 1 hour 20 minutes. The outside should look set while the center retains a gentle wobble. Turn off the oven and leave the cheesecake inside for 15 minutes. Remove it from the oven, carefully lift it from the water bath and remove the foil.
- Cool and ChillPlace the cheesecake on a wire rack and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours, preferably 8 to 12 hours or overnight. For the cleanest slices and creamiest texture, chill overnight before removing it from the pan.
- Make the Coconut Sugar CaramelWhile the cheesecake bakes, add the heavy cream and coconut sugar to a medium heavy-bottomed saucepan. Bring to a boil over medium-high heat, whisking frequently while the sugar dissolves. Reduce to a gentle simmer and cook for 8 to 10 minutes, stirring frequently and scraping the base of the pan to prevent burning. Remove from the heat and stir in the vanilla and salt. Let cool completely. The caramel will thicken as it cools.
- Decorate and ServeRelease the chilled cheesecake from the pan and transfer it to a serving plate. Spoon caramel over the surface, arrange the reserved apples through the center and scatter over the crisp almond cookie crumbs. Finish with an extra drizzle of caramel. For clean slices, use a large sharp knife and wipe it clean between cuts.
Notes
- Homemade Whole Almond Meal: Process whole skin-on almonds in a food processor or high-powered blender until they form a fine almond meal, approximately 1 minute, depending on your machine. Stop and check frequently so the almonds do not release their oils and turn into almond butter. A few slightly larger pieces add a lovely rustic texture.
- Do Not Overcook the Apples: The apples should be caramelized and tender around the outside while retaining a little bite in the center. This helps them hold their shape, especially because the portion inside the cheesecake is baked again.
- Choosing Apples: Use Pink Lady, Kanzi or Jazz apples for this recipe.
- Rosewater and Nutmeg: Rosewater adds a delicate floral note. Reduce it slightly if you prefer a subtler flavor. Nutmeg is strong, so the small quantity adds warmth without overpowering the apple, cinnamon and ginger.
- Room-Temperature Ingredients and Mixing: Bring the cream cheese, sour cream and eggs to room temperature. Once the eggs are added, mix only until incorporated. This keeps the batter smooth without adding excess air, which can increase the chance of cracking.
- Water Bath: Springform pans are not watertight. Wrap the base and sides carefully with 2 layers of heavy-duty aluminum foil and take care not to tear it.
- Make Ahead: For the best texture, bake the cheesecake the day before serving and refrigerate it overnight. The apples, cookie crumble and caramel can also be prepared ahead and stored separately. Add them shortly before serving to keep the crumble crisp.
- Caramel Consistency: The caramel thickens as it cools. If refrigerated caramel becomes too firm to spoon, let it stand at room temperature until soft again.
- Oven Temperature: Every oven heats a little differently, and the actual temperature can vary between brands and models. If you know your oven runs hot or cool, you may need to adjust the setting by approximately 5°C. An oven thermometer can help you check its accuracy. Begin checking near the end of the baking time and use the visual signs as your guide: the outer edge should be set while the center retains a gentle wobble.
- Storage: Store the cheesecake covered in the refrigerator for up to 4 to 5 days. Keep extra cookie crumble in a separate airtight container and add it just before serving.
Nutrition Facts per Serving:
Nutrition per serving: 1 of 12 servings, Calories: 760 kcal, Protein: 13 g, Carbohydrate: 74 g, Net Carb: 65 g, Sugars: 54 g, Fat: ~50 g, Saturated Fat: 24 g, Fiber: 9 g, Sodium: 330 mg, Calcium: 190 mgNutrition Facts Notes:
✔️ Naturally Gluten Free: The cheesecake uses almond meal rather than a traditional wheat-based biscuit or graham-cracker crust. Tapioca or cornstarch can also be gluten free; for people with coeliac disease, verify that all packaged ingredients are certified or appropriately labelled gluten free and protected from cross-contact. ✔️ Almond-Based Crust: The crust is made primarily from whole almond meal, contributing protein, fibre, vitamin E, magnesium and predominantly unsaturated fats. ✔️ Higher in Fibre: Almond meal and apples provide dietary fibre, giving this cheesecake considerably more fibre than a conventional cheesecake made with a refined biscuit crust. The exact amount will vary with the almond meal and apple yield. ✔️ Contains Protein: Cream cheese, eggs, sour cream and almonds contribute approximately 13 g protein per generous slice. ✔️ Calcium: Cream cheese, sour cream, heavy cream and almonds contribute calcium, an essential mineral for normal bones and teeth as well as muscle and nerve function. ✔️ Made with Real Apples: The cheesecake contains approximately 700 g of fresh apples, which provide fibre, potassium and naturally occurring polyphenols. ✔️ Spiced with Antioxidant-Rich Ingredients: Cinnamon, ginger, cloves and nutmeg contain naturally occurring polyphenols and other plant compounds with antioxidant activity. They add flavour without needing additional fat or salt. ✔️ Energy-Dense Dessert: This is a rich celebration-style dessert. Almonds, full-fat dairy, butter, coconut sugar and caramel all contribute to its relatively high energy content, so a 1/12 slice is already a generous serving. ✔️ Whole-Food Ingredients: The recipe incorporates almonds, fresh apples, eggs, dairy, spices and lemon rather than relying primarily on a commercial biscuit base or ready-made caramel.
Note: These values are approximate and actual values may vary based on the specific brands or types of ingredients used.
