Gluten-Free No-Bake Cheesecake

Since my brother is leaving for college in two weeks and we didn’t want an unnecessary bedroom sitting around, two weeks ago my family packed up our house in the village and moved to the Upper West Side. Don’t worry, my kitchen is still very tiny. I knew that I wanted the first thing I made in my new kitchen to be delish but my return from Costa Rica coincided with a 103 degree heat wave. Since it was so hot and we haven’t had air conditioning installed in our new apartment yet, I had to refrain from using the oven. I decided on making a no-bake, simple and classic cheesecake. The cheesecake turned out perfectly creamy and delicious. Since my family loves caramel, I decided to use a homemade caramel topping instead of cherry pie filling, but either works. ENJOY!
** In my pictures it may seem like the cheesecake is very thin. This is because I had to half the recipe since I didn’t have an entire pint of heavy cream. If the recipe is followed, the cheesecake should be about twice as thick.
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INGREDIENTS:

Crust

1 1/2 cups gluten-free graham cracker crumbs
https://www.amazon.com/Kinnikinnick-Gluten-Graham-Style-Crumbs/dp/B004VELEGU/ref=sr_1_1_a_it?ie=UTF8&qid=1503859148&sr=8-1&keywords=gluten+free+graham+cracker+crumbs

1/2 teaspoon ground cinnamon

1/3 cup packed brown sugar

1/3 cup butter, melted

Cheesecake

2 (8 ounce) packages cream cheese

 

2 teaspoons lemon juice

1 pint heavy whipping cream

1/3 cup white sugar

Caramel Topping

1 cup granulated sugar

6 tablespoons butter

1/2 cup of heavy cream

1 teaspoon vanilla

1/2 teaspoon of salt

 

DIRECTIONS:

  1. In a small bowl, stir together the gf graham cracker crumbs, cinnamon, and brown sugar. Add melted butter and mix well.
  2. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.
  3. In a medium bowl, beat together the cream cheese and lemon juice until soft.
  4. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff.
  5. Pour into chilled crust, and top with pie filling. Chill for one hour.
  6. While chilling make caramel topping. 
    1. Caramel Topping: Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Be careful not to burn.
    2. Once sugar is melted, immediately add the butter. 
    3. Stir the butter into the sugar until it is completely melted, about 2-3 minutes. 
    4. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. The mixture will rapidly bubble and/or splatter when added.
    5. Allow the mixture to boil for 1 minute. Remove from heat and stir in 1/2 teaspoon of salt. Allow to cool down before using.
  7. Pour Warm Caramel Topping onto the middle of the top of the cheesecakes. The caramel topping should spread out on its own. 
  8. Chill for several more hours or overnight.

Love,

Ally