Gluten-Free Caramel Cheesecake

Indulge in the decadence of this Gluten-Free Caramel Cheesecake, a rich and creamy dessert that’s perfect for special occasions or simply treating yourself. Featuring a buttery, gluten-free graham cracker crust and a velvety cream cheese filling swirled with luxurious caramel sauce, this cheesecake delivers a show-stopping combination of flavors and textures. Baked to perfection in a gentle water bath to ensure a smooth, crack-free surface, this dessert is finished with a glossy layer of caramel that cascades over the top for extra indulgence. With simple ingredients and easy-to-follow steps, this recipe is ideal for gluten-free baking enthusiasts looking to impress. Refrigerate overnight for the ultimate, chilled caramel indulgence that melts in your mouth.

Nutriscore Rating: 39/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 12

Ingredients

• 150 grams Gluten-Free Graham Crackers
• 90 grams Unsalted Butter
• 900 grams Cream Cheese, softened
• 200 grams Granulated Sugar
• 1.5 teaspoons Vanilla Extract
• 3 Large Eggs
• 240 grams Sour Cream
• 1.5 cups Caramel Sauce, divided
• 2 tablespoons Cornstarch
• 0.25 teaspoons Salt

Directions

Step 1

Preheat the oven to 325°F (165°C).

Step 2

In a food processor, pulse gluten-free graham crackers until fine crumbs form. In a medium bowl, combine the crumbs with melted butter until evenly coated.

Step 3

Press the crumb mixture into the bottom of a 9-inch springform pan, forming an even layer. Bake for 10 minutes, then remove from the oven and let cool.

Step 4

In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix until combined.

Step 5

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 6

Mix in the sour cream, then gently fold in 1 cup of the caramel sauce, cornstarch, and salt until just combined.

Step 7

Pour the cheesecake filling over the cooled crust and spread it evenly.

Step 8

Place the springform pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.

Step 9

Bake the cheesecake for 60-75 minutes, or until the center is set but still slightly jiggly.

Step 10

Remove the cheesecake from the oven and let it cool in the water bath for 15 minutes. Then remove the springform pan from the water bath and allow it to cool to room temperature.

Step 11

Once at room temperature, refrigerate the cheesecake for at least 4 hours or overnight.

Step 12

Before serving, pour the remaining caramel sauce over the top of the cheesecake, spreading it to the edges. Serve chilled and enjoy.

Nutrition Facts

Serving size	(2113.8g)

Amount per serving	% Daily Value*
Calories	7233.8

Total Fat 504.5g	0%
Saturated Fat 293.9g	0%
Polyunsaturated Fat g
Cholesterol 1933.7mg	0%
Sodium 5226.5mg	0%
Total Carbohydrate 608.3g	0%
Dietary Fiber 5.0g	0%
Total Sugars 491.6g
Protein 95.4g	0%

Vitamin D 120IU	0%
Calcium 1612.1mg	0%
Iron 9.9mg	0%
Potassium 1645.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.7%

Protein: 5.2%

Carbs: 33.1%