This recipe for gluten-free peach caramel blondie cheesecake came about after a member of my gluten free Facebook group asked about converting a recipe from another website.
Often with converting recipes nothing needs to be changed except for switching to good gluten free 1:1 flour. I found with this recipe that it worked better if the butter was not melted as the original recipe called for. I also noticed that the amount of baking powder in the original recipe was a little low for the amount of flour.
The original recipe calls for cinnamon, but personally I much prefer ginger with peaches and think that it is one of the most brilliant flavor pairings. I have given options for both in this version. If you don’t have nice ripe flavorful peaches, nectarines will work just as well.
Gluten-Ffree peach caramel blondie cheesecake is a very sweet, rich dessert, so I cut this into at least 16 pieces. The crust is very moist, rich and sweet. If you prefer a little less sweetness, you could use raw coconut sugar in place of the brown sugar in the crust, and it would be delicious (my preferred way to make it).
Gluten-Free Peach Caramel Blondie Cheesecake
Delicious brown sugar blondie crust topped with a caramel cheesecake layer and lightly cooked fresh peaches. The original recipe that this was adapted from calls for cinnamon, but the pastry chef in me much prefers ginger with peaches. I like to also like to added some chopped crystalized ginger to the crust. This recipe is very rich and sweet, so the ginger adds a nice little bite that cuts through all of the richness.
Ingredients
PEACH BLONDIE
- 167 grams unsalted butter, very soft
- 336 grams light brown sugar (or raw coconut sugar)
- 2 teaspoons vanilla
- 1 large egg
- 1 large egg white
- 210 grams 1:1 gluten-free flour blend
- 1 teaspoon cinnamon (or ½-teaspoon ginger)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teas[ppm salt
- 112 grams peach, chopped
CARAMEL
- 112 grams unsalted butter
- 224 grams light brown sugar
- 80 grams heavy cream
CARAMEL CHEESECAKE
- 448 grams cream cheese, room temperature (16 oz)
- 100 grams sugar
- 112 grams light brown sugar
- 112 grams caramel sauce*
- ½ teaspoon cinnamon (or ginger)
- 4 ounces Cool Whip (or whipped cream)
CINNAMON PEACHES
- 3 peaches, sliced
- 2 teaspoons lemon juice
- 1 teaspoon cinnamon
- 40 grams crystalized ginger chopped
- 3 tablespoons brown sugar
- 1 tablespoon butter
- 1 tablespoon spiced rum or bourbon (optional)
WHIPPED CREAM
- ½ cup heavy whipping cream
- ¼ cup confectioners' sugar
- 1 tablespoon juices left over from cooking peaches
Instructions
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Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan.
BLONDIE CRUST
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In the bowl of a mixer using the paddle attachment, cream together the butter and brown sugar until light and well combined.
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Add the vanilla, egg and egg white, and mix until incorporated
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In another bowl, combine flour, cinnamon, baking powder, baking soda and salt.
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Slowly add dry ingredients to wet ingredients, and mix until combined.
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Fold in the chopped peaches.
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Let the batter rest for 30-40 minutes, covered, at room temperature.
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Pour batter into a springform pan, and make sure the peaches are evenly distributed and not all in one spot. Bake for 35-40 minutes.
When done, the blondie should be set and golden brown across the top. The center may sink very slightly as it cools.
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Allow to cool completely in the pan.
CARAMEL
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Melt butter in a saucepan. Add the brown sugar and heavy cream, and whisk constantly over medium heat until sugar is dissolved.
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Bring to a boil, and allow to boil for three minutes, no more.
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Remove from heat and allow to cool. Store any leftovers in refrigerator.*
CHEESECAKE
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Beat cream cheese and sugars until smooth.
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Add about ¾-cup of caramel sauce and the cinnamon, and mix until combined.
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Fold in Cool Whip.
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Run a knife around the outside of the springform pan to make sure the crust is not stuck to the edges. Leave it in the pan to finish assembly.
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Spread cheesecake evenly on top of blondie crust, then put in refrigerator until firm about two to three hours.
CINNAMON PEACHES
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Combine peaches, lemon juice, cinnamon/ginger and brown sugar in a medium saucepan, and toss to coat.
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Add butter and rum/ bourbon, and cook peaches on medium-high for about 8-10 minutes, or until at preferred softness.
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Allow peaches to cool completely.
WHIPPED CREAM
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Whip heavy whipping cream on high speed until it begins to thicken.
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Add confecioners' sugar and juices, and whip until it you get stiff peaks.
ASSEMBLY
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Pipe whipped cream around edges of cheesecake.
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Place cooled peaches in the center of the cheesecake.
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Warm a thin, flexible, spatula or knife under running water, quickly wipe and then run around the edge of the cheesecake to loosen it from the springform pan.
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Carefully remove the springform pan.
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Drizzle caramel over finished cheesecake, if desired.
Recipe Notes
*This recipe makes more caramel than you will need, so save the extra for ice cream, coffee or for the next time you make this recipe.