Monday, September 3, 2012

GLUTEN FREE CARAMEL APPLE TOFFEE CHEESECAKE


THIS IS MY 4 LAYER CARAMEL APPLE TOFFEE CHEESECAKE CREATION. IT WAS SERVED WITH WARM CARAMEL SAUCE POURED ON TOP! IT WAS A LOT OF WORK BUT WELL WORTH IT! LET ME KNOW IF YOU TRY IT!


STEP 1: CARAMEL APPLE CAKE LAYERS:
*NOTE: (I MADE THIS GF BY USING 2CUPS OF 'CUP 4 CUP" FLOUR)
  • 2/3 cup soft butter
  • 2 cups packed light brown sugar
  • 2 egg
  • 2 tsp vanilla
  • 2 cup All-Purpose Flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup peeled, chopped tart apple (1 large apple)
  • 1/2 cup toffee bits (Heath)

  1. Preheat oven to 350°
  2. Line 2 8-inch round pans with parchment paper.
  3. Cream butter and brown sugar in mixer until smooth.
  4. Add eggs and vanilla and beat on medium until combined.
  5. On low, add flour, baking powder, and salt. Mixing until just combined.
  6. Stir in the chopped apples and toffee bits until evenly distributed.
  7. Spread in prepared pans and bake for approx 30 minutes until the center is set. Let cool and then freeze the layers until firm.
Step 2: Make 2 crustless cheesecake layers:
Crustless Cheesecake portion:

2 sticks softened butter
1 cup granulated sugar
4- 8 oz packages cream cheese, softened
1- 3 oz. package cook and serve vanilla pudding
4 eggs
2 tsp baking powder

Preheat oven to 325 degrees. Grease two 8" pans with shortening, line the pans with parchment and then grease the parchment. Lightly flour the pans and tap out excess over the sink. Set aside.

Cream butter and sugar in a stand mixer fitted with paddle attachment. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth. Divide batter evenly between pans. Leave a little extra out of pans or they will be too full as this recipe is really meant for 9 inch pans. Smooth batter with offset spatula and bake for 55 minutes to 1 hour. Cheesecake will puff up during baking, then deflate when taken out.

Do not turn out cheesecakes when they are finished baking. Put them directly in the freezer, and leave until frozen solid. Turn out frozen cheesecake layers and peel parchment from the bottoms. Line the pan they were in with enough parchment or wax paper to hang over the sides of the pan. Place the cheesecakes back in the pans. Keep in fridge until ready to layer.

Step 3: make caramel to pour on layers: (DOUBLE THIS IF MAKING MY FROSTING BELOW, TOO AS U WILL NEED 1/2c. CARAMEL FOR IT)
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon salt, kosher or sea


1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, and salt. Stir until combined.


8. Stirring occasionally, allow to cool until thick like molasses. Once cool, pour some on top of each of your 4 cake layers and place in freezer or fridge until firm.

Step 4: layering
layer your 4 cakes on top of each other-I started with apple toffee cake on the bottom. Sprinkle heath on the top layer. Chill while preparing the frosting.

STEP 5: PREPARE CARAMEL BUTTERCREAM-if you like a LOT of frosting, double this! Otherwise, this should be fine.

Electric mix 1 stick softened butter and 4 ounces cream cheese. Slowly add 2 cups powdered sugar and 1/2c. homemade caramel. Whip on high till fluffy. Spread on cake. Sprinkle more heath on sides of cake. 

LINKING AT CHEF IN TRAINING

26 comments:

Lizzy said...

What a masterpiece! I can't wait to see the inside :)

SugarBeam said...

Wow! What happened? Did the Wonka-Wondrous side of your creative abilities explode in a deluge of deliciousness??!! This looks absolutely wonderful!! I wish I could have a piece right now!!!! Drat this darn 'reality'!!

Lisa @ Flour Me With Love said...

So happy to have found your site through Something Swanky. Your recipes look great and I look forward to being your newest follower :)

The Pastry Chef said...

Oh my, that looks amazing...and I don't even like cheesecake, lol

Mindie Hilton said...

Oh man, I need a napkin I am drooling over here. I would love for you to share your creations at Bacon Time. Weekly linky fri-mon, come strut your stuff.
http://bacontimewiththehungryhypo.blogspot.com/

Karen - Trilogy Edibles said...

THis looks so yummy. Stopping by from Something Swanky!

Robyn Rasmussen said...

Oh my goodness gracious! This looks amazing! Thanks so much for linking up at my Follow me Friday's! I am excited to start following your blog.
-Robyn from http://tipsfromtheheart.blogspot.com

Aimee said...

Following you, thanks to Something Swanky! Um...can you please get me napkin by the way, I totally drooled on my keyboard!

Tina said...

cheesecake with cake and the awesome fall flavors of apple and caramel- it does not get much better than that. My sweet tooth loves you. Great post!

Jennifer said...

Hi, I'm a new follower. I found you on Follow Me Friday Blog Hop. Hop over and
say hi if you get a chance Jennifer from Just Wedeminute--

Looks so good, I teach a homeschool cooking class to some tween girls...wonder if I should try teaching them to make this. I think I'll try it out first!

Corrine said...

I'm pretty much drooling on my keyboard. Amazing! Following you from the Something Swanky blog hop :)

Audra @ The Kurtz Corner said...

That looks yummy!! Thanks for linking up at Tuesday Tutorials!

Audra
thekurtzcorner.com

Coley said...

This looks amazing! Thanks so much for giving the GF version!!

Coley @
www.whatyoumakeit-coley.blogspot.com

Linda said...

Wow girl...that looks amazing!

DANIELLE-HUGS and COOKIES XOXO said...

WHAT FUN COMMENTS! THANKS FOR TAKING THE TIME TO WRITE -LOVED READING THEM ALL!

Shiloh said...

Deliciousness! I'm from Swanky, and I stumbled AND pinned.:)

MrsFoxsSweets said...

I am over from the Swanky Hop! This looks great and Stumbled!

ryobious said...

This looks so good and I love that it is gluten free! Stumbled from Something Swanky.

http://pinchofthisthatandtheother.blogspot.com/

DANIELLE-HUGS and COOKIES XOXO said...

THANKS FOR THE STUMBLES!!!!!!!! :-)

Dorothy @ Crazy for Crust said...

Sounds delicious! Stumbled from Something Swanky. :)

Trish - Sweetology101 said...

wow, this is insane - looks so good - you are STUMBLED again...:)

Screaming Sardine said...

Oh my, that looks divine! This is on my to do list. Thanks for sharing. Pinning and stumbling.

Happy New Year, by the way. :)

Cheers,
Tracy Screaming Sardine

Lisa said...

Wow this looks incredible. Stumbled from SS
Lisa

DANIELLE-HUGS and COOKIES XOXO said...

THANK U ALL SO MUCH!! XOXO

Lindsay said...

Hi! This looks absolutely delicious! I found you at the Chef-In-Training's Link party and would love for you to share them at my link party at http://mommyssweetconfessions.blogspot.com/2012/09/sweet-confessions-sunday-link-party-6.html . See you at the party!

Daniela Elster said...

I made this last weekend for my mother's birthday. Such yummy cake! My parents and siblings were thrilled! Will make it again!

Pin It button on image hover