Gluten-Free Oreo Cheesecake
This gluten-free Oreo cheesecake is a decadent cookies-and-cream dessert. It starts with a chocolate cookie crust, has crushed Oreos baked right into the creamy filling, and is finished with a drizzle of silky chocolate ganache and even more cookies on top.
Servings: 16 servings
Equipment
- 9-inch Springform pan
- extra wide heavy duty foil
- Large roasting pan for water bath
Ingredients
Crust Ingredients
- 18 Gluten-Free Oreo cookies about 1¾ cup crumbs
- 4 tablespoons butter melted
Cheesecake Filling
- 20 ounces cream cheese 2½ (8 oz) blocks, softened
- 1 cup sugar
- 1¼ cups sour cream
- ⅓ cup heavy cream
- 2 large eggs
- 3 large egg yolks
- 1 tablespoon vanilla extract
- 10 gluten-free Oreo cookies
Ganache
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- 5 gluten-free Oreo cookies
Instructions
Make the Crust
- Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment and spray lightly with non-stick spray.
- Crush 18 Oreos into fine crumbs. Mix with melted butter.
- Press into pan and bake for 10 minutes. Remove from oven, reduce oven temperature to 250°F, and set aside.
Cheesecake Filling
- With an electric hand mixer, beat cream cheese and sugar together in a large bowl until smooth. Scrape the sides of the bowl as needed.
- In a separate bowl, whisk sour cream, heavy cream, eggs, yolks, and vanilla. Gradually blend into cream cheese mixture, mixing until smooth.
- Crush the remaining Oreo cookies into larger chunks. Divide into thirds. Fold ⅓ of the crushed Oreos into the cheesecake batter.
Bake the Cheesecake
- Prep the water bath: Wrap the cheesecake pan in heavy foil. Set the pan inside a large roasting pan. Set the large roasting pan with the cheesecake into the oven. Pour boiling water into the roasting pan, halfway up the sides of the cheesecake pan.
- Carefully pour the Oreo cheesecake batter over the crust. Scatter another ⅓ of the crushed Oreos over the top.
- Close the oven door and make sure the oven temperature is reduced to 250°F. Bake for 1½ hrs. Resist the urge to open the oven door while it is baking.
- When the time is up, the cake may still look jiggly in the center and will look underdone, but turn the oven off and let the cake sit in the warm oven for 1 hour to finish cooking. It still may seem a tad jiggly in the center after this, but the edges should look set.
- Remove the cake from the oven. Refrigerate for at least 6 hours or overnight to cool and set the cake.
Remove the Cake from the Pan
- Gather two plates—any sturdy, flat plate and a serving plate large enough to hold the cheesecake.
- Release the sides: Run a knife or spatula around the side of the cake if it looks like it’s going to stick, then release the sides of the springform pan.
- Remove the bottom: Place a piece of parchment paper on top of the cheesecake. Then take the flat plate and lay it on top of the cheesecake.
- Invert the cheesecake and set it down. The cake should now be upside down on top of the parchment paper. Remove the bottom of the springform pan and also parchment paper from the crust.
- Place the serving plate, upside down, on top of the crust. Flip the cake back over. Remove the parchment from the top of the cake. The cake should now be right side up on your serving plate.
Ganache and Garnish
- Heat cream until steaming. Pour over chocolate chips and stir until smooth. Cool slightly, then drizzle over cheesecake.
- Garnish with more Oreo pieces. Keep chilled until ready to serve.
Notes
- You may want to buy two packages of Oreos for this cake. You can add a few extra to the filling and garnish if you want it really Oreo-y!
- If you only have an 8-inch springform pan, extend the baking time by 15 minutes.
- Cheesecake will keep up to 5 days refrigerated or 2 months frozen.
