Serves 16
540 min
Gluten-Free Oreo Cheesecake
Recipe GLPR3efcf0424a7ee2
A decadent gluten-free cheesecake featuring a crumbly gluten-free cookie crust and a creamy, rich filling studded with chopped Oreo-style cookies. This showstopping dessert requires overnight chilling for the perfect texture and can be drizzled with chocolate ganache for an elegant presentation.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
36 gluten-free Oreo-style cookies, divided
6 tablespoons unsalted butter, melted
3 packages (8 oz each) gluten-free cream cheese, at room temperature
3/4 cup granulated sugar
3 large eggs
1 cup gluten-free sour cream
1 teaspoon pure vanilla extract
Directions
Preheat your oven to 350°F. Set aside 10 of the gluten-free cookies to chop later, and reserve the remaining 26 cookies for the crust.
Add the 26 reserved cookies to a food processor and pulse until they break down into fine crumbs.
Pour the melted butter into the processor with the cookie crumbs and pulse just a few times until the mixture resembles wet sand and begins to hold together. Transfer this mixture to a 9-inch springform pan and press firmly into the bottom and slightly up the sides to create an even crust.
In the bowl of an electric mixer, combine the softened cream cheese and granulated sugar. Beat on medium speed until the mixture is light, fluffy, and well blended, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture. Beat on medium speed until everything is fully incorporated and smooth.
Add the 3 eggs one at a time to the batter, beating on low speed after each addition just until combined. Do not overmix, as this can incorporate excess air.
Chop the 10 reserved cookies into bite-sized pieces and gently fold them into the cheesecake batter using a spatula until evenly distributed.
Pour the filling onto the prepared crust and smooth the top. Place the springform pan on the center rack of your preheated oven and bake for 45 minutes. The cheesecake is done when the edges are set but the center still has a very slight jiggle when gently shaken. If the top begins to brown before 45 minutes, cover loosely with foil.
Remove the cheesecake from the oven and run a thin knife around the inside edge of the pan to loosen it from the sides. This helps prevent cracking as it cools. Allow it to cool at room temperature for about 30 minutes.
Transfer the cheesecake to a wire rack to finish cooling. Once completely cool, remove the springform ring and cover the cheesecake loosely with plastic wrap.
Refrigerate the cheesecake overnight or for at least 6 hours before serving. This allows the flavors to meld and the texture to set perfectly.
