Gluten-Free No-Bake Cheesecake

Since my brother is leaving for college in two weeks, and in NYC an unused bedroom is a decadent luxury, my family packed up our apartment in The Village and moved into a new apartment on the Upper West Side. Don’t worry, my kitchen is still very tiny. I wanted the first thing made in our new kitchen to be delish, but my return from Costa Rica coincided with a 103 degree NYC heat wave. Since it was so hot, and we hadn’t had air conditioning installed in our new apartment, I had to refrain from using the oven. I decided to make a no-bake, simple and classic cheesecake. The cheesecake came out very rich, creamy, and delicious. My dad loves caramel, so I decided to use a homemade caramel topping instead of cherry pie filling – but either works. ENJOY!
** In my pictures the cheesecake appears very thin. I had to cut the recipe in half since we didn’t have an entire pint of heavy cream. Otherwise, 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