The Best Gluten-Free Oreo Cheesecake on the Planet
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This is the cheesecake I bring when I want people to lose their minds. A thick, chocolatey gluten-free Oreo crust that goes all the way up the sides, and a tall, rich, ultra-creamy vanilla cheesecake with a golden top. Last Thanksgiving it sat on my dessert table right next to the pumpkin and pecan pies.
And it’s completely gluten-free. Serve it to anyone and watch their face when you tell them.
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Why This Gluten-Free Cheesecake Works
- A crust made of nothing but cookies and butter: a full 44 gluten-free Oreos make a crust thick enough to stand up the sides of the pan. It’s half the reason people come back for seconds.
- A generous 2½ cups of sour cream: way more than most cheesecakes use. It makes the filling extra creamy, silky and a little tangy, rich but never heavy.
- Eggs added low and slow: mixing each egg in on low, just until it disappears, keeps air out of the batter so the cheesecake bakes up dense and smooth.
Tips for the Best Cheesecake
- Use Gluten Free Oreos. Regular Oreos are made with wheat flour. Look for the Gluten Free Oreos package.
- Let the cream cheese, sour cream and eggs come all the way to room temperature. Cold cream cheese makes lumps.
- Scrape the bowl often so every bit of cream cheese gets smooth.
- Set the springform pan on a foil-lined baking sheet. It catches any butter that leaks from the crust.
- It’s done when the edges are set and the center still jiggles slightly. It firms up as it chills.
- Chill it overnight if you can. It slices cleanest and tastes best the next day.
Make It Ahead
Cheesecake is the perfect make-ahead holiday dessert. Bake it 1 to 2 days before, let it cool completely, then cover and refrigerate. Run a thin knife around the edge before releasing the springform, and use a hot, dry knife for clean slices.
Planning your holiday dessert table? Grab my free gluten-free recipes, and tag @unbelievablygf when you make this one.
12
slices25
minutes1
hourIngredients
- Gluten-free Oreo crust
44 Gluten Free Oreo cookies
7 tablespoons butter, melted
- Cheesecake
32 ounces (910 g) cream cheese, softened to room temperature
1 cup (200 g) sugar
2½ cups (600 g) sour cream, at room temperature
1½ teaspoons vanilla extract
⅛ teaspoon salt
4 large eggs, at room temperature, lightly beaten
Directions
- Heat the oven to 325°F (160°C). Line a baking sheet with foil.
- Make the crust: Grind the Oreos into fine crumbs in a food processor. Pour in the melted butter and pulse until evenly moistened. Press firmly into the bottom of a 9-inch springform pan, and up the sides if you like.
- Make the filling: Beat the cream cheese until smooth and creamy. Add the sugar and beat again until creamy.
- Add the sour cream, vanilla and salt and mix until combined.
- On low speed, add the eggs one at a time, mixing just until each egg is incorporated.
- Pour the batter into the crust. Set the springform pan on the foil-lined baking sheet to catch any leaks.
- Bake 50–60 minutes, until the edges are set and the center still jiggles slightly. Ovens vary, so give it more time if the edges aren’t set yet.
- Remove from the oven and let cool completely. Refrigerate at least 6 hours or overnight before slicing.
Notes
- Use Gluten Free Oreos; regular Oreos contain wheat. Chilling time (at least 6 hours) is not included. Store covered in the refrigerator. Lisa Belle Marsh | The Undercover Gluten-Free Baker
