A rich and creamy gluten-free caramel cheesecake with a buttery almond flour crust and silky caramel topping.

Scale

2 cups almond flour

1/4 cup granulated sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

6 tablespoons melted butter

1 teaspoon vanilla extract

24 oz cream cheese

3/4 cup sugar

1/2 cup caramel sauce

3 eggs

1 teaspoon vanilla

1/2 cup sour cream

2 tablespoons cornstarch

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1. Preheat oven to 325°F and prepare a springform pan.

2. Mix and bake the almond flour crust.

3. Beat the cream cheese until smooth.

4. Mix in sugar, caramel, eggs, vanilla, sour cream, and cornstarch.

5. Pour over the crust.

6. Bake in a water bath for 55–65 minutes.

7. Cool gradually and chill overnight.

8. Top with caramel sauce before serving.

Bake in a water bath for the creamiest texture.

Use room-temperature ingredients.

Refrigerate overnight before slicing.