Whenever fall rolls around, I’m immediately reminded of the aroma of apples and cinnamon wafting through my grandma’s kitchen.
Back then, she made apple pies, but I’ve taken that memory and transformed it into something just as cozy—this gluten-free apple cinnamon cheesecake.
It’s rich, creamy, and balanced with the tang of cream cheese and the warmth of cinnamon.
Plus, it’s gluten-free, so everyone in the family can dig in without worry. Trust me, once you try this, it’ll become a staple in your dessert rotation!
Tips and Variations
- Apples: Swap Granny Smith for Honeycrisp or Pink Lady if you like sweeter apples.
- Dairy-Free Option: Use vegan cream cheese and plant-based butter.
- Nutty Crust: Add ¼ cup finely chopped pecans to the crust for a nutty crunch.
Serving Suggestions
Slice and serve chilled with a dollop of whipped cream or a drizzle of caramel sauce. To make it pop, garnish with a sprinkle of cinnamon or freshly grated nutmeg.

Creamy Gluten-Free Apple Cinnamon Cheesecake
- Total Time: 5 hours 20 minutes
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
A rich and creamy cheesecake layered with warm apple-cinnamon flavors, perfect for any occasion.
Ingredients
Crust:
- 1 ½ cups gluten-free graham cracker crumbs
- 2 tbsp sugar
- 6 tbsp unsalted butter, melted
Filling:
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 medium apples (Granny Smith works great), peeled and diced
Topping:
- 2 medium apples, thinly sliced
- 3 tbsp sugar
- ½ tsp ground cinnamon
- 2 tbsp unsalted butter
Instructions
- Preheat Your Oven: Set to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
- Prepare the Crust:
- In a bowl, mix the gluten-free graham cracker crumbs, sugar, and melted butter.
- Press this mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then let it cool.
- Make the Filling:
- Beat the cream cheese and sugar together until smooth.
- Add the eggs one at a time, beating after each addition. Stir in vanilla, cinnamon, and nutmeg.
- Fold in the diced apples gently. Pour the mixture over the cooled crust.
- Bake the Cheesecake:
- Bake for 50–60 minutes or until the center is just set (it’ll still jiggle a bit).
- Turn off the oven, crack the door, and let the cheesecake cool for an hour to avoid cracks.
- Prepare the Topping:
- Heat butter in a skillet over medium heat. Add apple slices, sugar, and cinnamon.
- Cook until apples are tender and caramelized, about 5 minutes.
- Assemble:
- Once the cheesecake has cooled completely, arrange the caramelized apple slices on top. Chill in the fridge for at least 4 hours (overnight is best).
Notes
Use fresh, local apples for the best flavor. Chill overnight for the creamiest texture.
- Prep Time: 20 minutes
- Chilling Time: 4 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg