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.
- 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
- 112 grams unsalted butter
- 224 grams light brown sugar
- 80 grams heavy cream
- 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)
- 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)
- ½ cup heavy whipping cream
- ¼ cup confectioners' sugar
- 1 tablespoon juices left over from cooking peaches
Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan.
In the bowl of a mixer using the paddle attachment, cream together the butter and brown sugar until light and well combined.
Add the vanilla, egg and egg white, and mix until incorporated
In another bowl, combine flour, cinnamon, baking powder, baking soda and salt.
Slowly add dry ingredients to wet ingredients, and mix until combined.
Fold in the chopped peaches.
Let the batter rest for 30-40 minutes, covered, at room temperature.
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.
Allow to cool completely in the pan.
Melt butter in a saucepan. Add the brown sugar and heavy cream, and whisk constantly over medium heat until sugar is dissolved.
Bring to a boil, and allow to boil for three minutes, no more.
Remove from heat and allow to cool. Store any leftovers in refrigerator.*
Beat cream cheese and sugars until smooth.
Add about ¾-cup of caramel sauce and the cinnamon, and mix until combined.
Fold in Cool Whip.
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.
Spread cheesecake evenly on top of blondie crust, then put in refrigerator until firm about two to three hours.
Combine peaches, lemon juice, cinnamon/ginger and brown sugar in a medium saucepan, and toss to coat.
Add butter and rum/ bourbon, and cook peaches on medium-high for about 8-10 minutes, or until at preferred softness.
Allow peaches to cool completely.
Whip heavy whipping cream on high speed until it begins to thicken.
Add confecioners' sugar and juices, and whip until it you get stiff peaks.
Pipe whipped cream around edges of cheesecake.
Place cooled peaches in the center of the cheesecake.
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.
Carefully remove the springform pan.
Drizzle caramel over finished cheesecake, if desired.
*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.