Gluten-Free Salted Caramel Cheesecake Recipe

4.86 from 7 votes

This gluten-free cheesecake is topped with a salted caramel sauce that melds perfectly with the New York-style filling and graham cracker crust.

Course Dessert

Keyword gluten-free

Prep Time 25

Cook Time 2

Servings slices

Calories 593kcal

Author Heather Dessinger, FDN-P

32 ounces full fat cream cheese (should be four 8 ounce packages, room temperature)
1 cup coconut sugar
4 large eggs (room temperature)
1 cup sour cream (room temperature)
2 tsp lemon juice
1 tbsp tapioca starch
1 tsp vanilla extract (here's how to make it)

Preheat your oven to 350F.
Line the bottom and sides of a springform pan with parchment paper.
Break the graham crackers into large pieces and place them in a food processor. Sprinkle the butter pieces over the crackers and pulse until well-combined. The graham crackers will first grind into a flour-like consistency and then form a crumb-like texture as they mix with the butter.
Set aside 1 1/2 cups of crumbles. Sprinkle the remaining graham cracker crumbs evenly over the bottom of the springform pan and press them into place with your hands.
Take the remaining crumbs and place them in an even circle along the inside wall of the pan form. Press them upwards against the form wall, creating a vertical crust edge all around.

Add the cream cheese and coconut sugar to a large mixing bowl or stand mixer. Using a handheld electric mixer or your stand mixer, beat on high for 1-2 minutes and then scrape down the sides of the bowl toward the bottom. Mix one more minute until everything is well combined.
Add one egg and beat until combined, then repeat the process with the three remaining eggs.
Add the sour cream, lemon juice, tapioca starch and vanilla and mix again until everything is combined. It’s best not to overmix because that can introduce pockets of air that will cause the cheesecake to deflate as it cools.
Pour the mixture into the prepared springform pan and place in the preheated oven. Turn the temperature down to 300F as soon as it’s in and bake for one hour.
While the cheesecake is baking, make the caramel using the instructions below.
When the cheesecake has baked for one hour, turn off the oven and leave it in the oven for one more hour with the door closed. After an hour, remove the cheesecake from the oven and let it cool to room temperature. Place in the fridge for at least 4-5 hours (or overnight) to firm up.

Add the cream, coconut sugar, and butter to a medium pot. Bring to a boil and then reduce heat to medium.
Simmer on medium for 15 minutes, whisking often. Reduce heat to low and simmer for another 15 minutes, whisking occasionally.
Remove pot from heat and stir in the salt and vanilla. Pour the caramel in a jar and store in the fridge until you’re ready to serve.

When you’re ready to serve, scoop the caramel sauce into a medium saucepan and heat on low until it is just barely warm enough to pour. Remove the cheesecake from the fridge and pour the caramel on top.
Smooth with a large spoon or spatula and top with berries or chopped pecans (if using).
Cut into slices and serve.

Time estimate does not include chilling time. Nutritional values are estimates.

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