Apple Cinnamon Gluten Free Cheesecake

INGREDIENTS

For the crust 8 tablespoons (112 g) unsalted butter, at room temperature

1/2 cup

packed light brown sugar

1 cup

all purpose gluten free flour (I used Better Batter)

1/2 tsp

xanthan gum (omit if your blend already contains it)

1/2 cup

certified gluten free old-fashioned rolled oats

1/4 cup

raw almonds, roughly chopped

1 tsp

ground cinnamon

1/8 tsp

kosher salt

For the filling 2/3 cup (5 1/3 fluid ounces) apple juice

packages (24 ounces) cream cheese, at room temperature

1 cup

granulated sugar

4 tsp

cornstarch (or try potato starch)

1/4 tsp

kosher salt

1/2 tsp

ground cinnamon

1/4 tsp

freshly grated nutmeg

eggs (150 g, weighed out of shell) eggs, at room temperature

2 tsp

pure vanilla extract

For the topping 2 tablespoons (28 g) unsalted butter

medium-size Granny Smith apples, peeled, cored and sliced

2 tbsp

granulated sugar

1/8 tsp

kosher salt

1/2 cup

apple juice

2 tsp

cornstarch (or try potato starch)

1/2 tsp

ground cinnamon