8 ounces gluten-free gingersnap cookies
3 tablespoons butter, melted
Apple Pie Layer:
4 cups apples, peeled and sliced
1/2 lemon, juiced
3 tablespoons sugar
1 tablespoon sweet rice flour (or all-purpose flour)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3 8-ounce packages cream cheese, room temperature
1 1/3 cup sugar
3 tablespoons sweet rice flour or cornstarch
1/2 cup whole milk
3 large eggs
3/4 cup sour cream
1 teaspoon vanilla
Preheat the oven to 350° F. Wrap bottom of springform pan in foil to prevent butter leaks as the cheesecake bakes. Add the cookies to a food processor. Pulse until all chunks are removed and only crumbs remain. Add in melted butter and pulse to combine. Press crumb mixture into the bottom and up the sides of a 10″ springform pan.
Mix together sliced apples, lemon juice, sugar, sweet rice flour, cinnamon, nutmeg and salt. Stir to coat. Spread apples in an even layer over the bottom of the crust.
In a large mixing bowl cream butter, sugar and sweet rice flour. Mix in the milk, and then add in one egg at a time, mixing after each until incorporated. Stir in sour cream and vanilla. Pour cream cheese mixture over the top of the apples.
Bake at 350° F for 60-70 minutes until center is almost set. Turn the oven off and allow to sit in the oven with the door closed for at least 3 hours or until room temperature. Store in fridge until ready to serve. Serve topped with caramel sauce.
Makes 12-14 servings