Gluten Free Salted Caramel Crunch Cheesecake Recipe

For this past Thanksgiving, I was tasked with the job of making the gluten-free dessert. Though I'll be honest, I volunteered. We already had three not gluten-free pies, so I wanted to mix it up with a cheesecake. One of my favorite things lately has been salted caramel, so I made a Gluten Free Salted Caramel Crunch Cheesecake! This baby has five delicious layers! A gluten free graham cracker crust, layer of toffee crunch, salted caramel cheesecake, sour cream layer, and topped with homemade salted caramel sauce and toffee crunch!

Recipe will be posted below, and I have added a new feature to my blog so you can now print my recipes. A "printer friendly" icon should be located below the post so you can print the recipe and also decide what content you wanted printed. Enjoy!

Gluten Free Salted Caramel Crunch Cheesecake Recipe

Serves 12

Salted Caramel Sauce

1 cup sugar
1/3 cup butter softened
1/2 cup heavy cream, warmed
1 tsp flaky sea salt

Graham Crust

1 1/2 cups gluten free graham cracker crumbs (I just crushed gluten free graham crackers in a bag to create crumbs)
1/3 cup butter, melted
1/4 cup brown sugar

1/4 cup Skor or Heath bits (I used Daim but you'll only find it overseas or in speciality stores like IKEA or World Market.)

Cheesecake Filling

4 [8 oz] packages cream cheese, room temperature
1 1/4 cups sugar
4 eggs
1/2 cup heavy cream
1/2 cup salted caramel sauce
2 tsp vanilla extract

Sour Cream Topping 

3/4 cup sour cream
1/4 cup sugar
2 Tbsp salted caramel sauce
1/2 tsp vanilla extract

Skor or Heath bits, for garnish
Salted caramel sauce, for garnish

Directions

1. For the salted caramel, place sugar in a medium saucepan over medium heat. Continuously stir until the sugar is completely melted and a deep amber color. Remove from heat and stir in butter until combined. Butter and heavy cream must be warm or the caramel will not mix and immediately harden. Add cream and sea salt (mixture will bubble up) and return to heat for 1 minute, stirring constantly until smooth. Remove from heat and pour into a glass container to cool completely. Can be refrigerated for up to two weeks.

2. For the cheesecake crust, preheat oven to 350℉. In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press the mixture evenly and firmly over the bottom of a 9-inch springform pan. Bake crust for 8-10 minutes. Remove from oven and sprinkle with 1/4 cup Skor or Heath toffee bits. Set aside.

3. For the cheesecake filling, using an electric mixer, beat the cream cheese and sugar on medium speed until smooth and creamy, about 2 minutes. Add eggs one at a time. Add cream, caramel, and vanilla extract until combined. Pour filling into prepared crust. Bake 55-60 minutes. Remove from oven and cool 10 minutes before placing topping over cheesecake.

4. For the sour cream topping, in a medium bowl, whisk together sour cream, sugar, caramel, and vanilla extract until well combined. Spread over cheesecake and bake for 10 minutes in 350℉ oven. Cool 1 hour at room temperature and refrigerate at least 4 hours before serving. Just before serving, sprinkle Skor or Heath toffee bits over top and drizzle salted caramel sauce to garnish.



Recipe adapted from here.