I saw this recipe this morning at Delight Gluten Free while looking for a cool dish to serve this hot weekend.  It looks so good and simple I wanted to share with you all.  Be sure to check out their website for other great recipes and tips!

SERVES 8-10 PREP 10 Min COOK 5 MIN

This dessert is perfect any time you want that special creamy dessert and don’t want to use your oven. Your friends will ask you to make this over and over!

Crust:
6 tablespoons butter
½ cup sugar
8 ounces crushed gluten-free graham crackers (I used Kinnikinnick graham cracker crust)

Filling:
16 ounces cream cheese
2 cups heavy cream
½ cup sugar
2 teaspoons fresh lemon juice
2 teaspoons vanilla
1 teaspoon cinnamon

Topping:
4 tablespoons butter
2 apples, peeled and thinly sliced (multipurpose apples—I used Gala)
½ cup sugar
1 tablespoon cinnamon

1. To make the crust, melt the butter and in a small mixing bowl, combine butter with the gluten-free graham cracker crumbs.
2. Press the mixture into the bottom of a 9” pie dish or a spring form pan.
3. To make the filling, in a mixing bowl and using an electric mixer, beat the heavy cream with the sugar to soft peaks. Set aside.
4. In a separate bowl, mix softened cream cheese, vanilla, lemon juice, and cinnamon on low speed. Gently fold the whipped cream into this mixture. Pour on top of crust and place into the refrigerator to set.
5. Meanwhile, in a pan over medium heat, melt the butter for the topping and add the sugar, cinnamon, and the apples. Cook until the apples are softened; remove from heat and cool.
6. Serve the cheesecake with the apple topping.

Live and LOVE Gluten free!