Gluten-free Apple-Cinnamon Cheesecake

Preheat your oven to 325F (163C). Grease a 9-inch springform pan and set it aside. In the bowl of a food processor fitted with the steel blade, place all of the crust ingredients in the order listed and pulse until well-combined and the mixture begins to clump. Transfer the crust mixture to the prepared pan and press firmly into an even layer in the bottom and about an inch up the sides of the pan. Place in the center of the preheated oven and bake for 10 minutes or until set. Remove from the oven and set aside to cool while you make the filling.

In a small, heavy-bottom saucepan, place the apple juice and cook over medium-high heat until reduced by half (about 6 minutes at full boil). Set aside to cool briefly. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld whisk, beat the cream cheese until fluffy. Add the sugar, cornstarch, salt, cinnamon, and nutmeg, and beat until just combined. Add the eggs and vanilla, and beat just until smooth. Add the reduced and cooled apple juice, and beat until just combined. Avoid overmixing the filling, as excess air can lead to cracks in the cheesecake as it bakes.

Place a 9-inch x 13-inch pan on the floor of the oven and fill it with very hot or boiling water. Place the cheesecake in the center of the oven and bake for about 45 minutes, or until set on the edges with a slight, controlled jiggle in the very center. Turn off the oven and prop open the door, then allow the cheesecake to sit in the oven until the temperature falls to about 200°F (about 20 minutes). Place the cheesecake on a wire rack to cool.

In a medium-size, heavy-bottom skillet, melt the butter over medium-high heat. Add the sliced apples, then the sugar and salt, and mix to combine. Cover the skillet and cook until the apples are very tender (about 8 minutes). Remove from the heat and set the apples aside to cool. In a small, heavy-bottom saucepan, place the apple juice, cornstarch and cinnamon, and whisk until smooth. Bring the mixture to a boil over medium-high heat and cook for about 1 minute, or until it begins to thicken. Remove from the heat.

Run a dull knife around the edge of the springform pan, and unmold the cheesecake. Brush the top of the cheesecake with the apple juice glaze, top with the cooked apples and brush the apples with the remaining glaze. Refrigerate the cheesecake for at least 2 hours and up to overnight or until set. Serve chilled.