Who can resist an Oreo cheesecake, especially when it's gluten-free? This recipe delivers the classic cookies and cream flavor in a rich and creamy cheesecake form.
Ingredients:
For the Crust:
- 20 gluten-free Oreo-style cookies
- 1/4 cup butter, melted
For the Cheesecake:
- 32 oz cream cheese, softened
- 3 tbsp gluten-free all-purpose flour
- 1 cup granulated sugar
- 5 large eggs, room temperature
- 1/3 cup sour cream, room temperature
- 1 tbsp pure vanilla extract
- 20 gluten-free Oreo-style cookies, roughly chopped
For the White Chocolate Ganache:
- 6 ounces white chocolate, chopped
- 1/3 cup heavy cream
Instructions:
- Preheat your oven to 350°F (175°C). In a food processor, pulse the 20 cookies until finely ground. Add the melted butter and pulse again until well combined.
- Press the cookie mixture into a 9-inch springform pan, covering the bottom and halfway up the sides. Bake for 10 minutes then set aside. Reduce oven temperature to 325°F (163°C).
- For the water bath, boil enough water to fill a larger pan halfway.
- In a stand mixer with a paddle attachment, beat the softened cream cheese with sugar and flour on medium-low speed for about 2 minutes. The lower speed helps to prevent excess air from being incorporated into the batter, reducing the risk of cracks.
- Add eggs one at a time, beating on medium-low and scraping down the sides after each addition.
- Mix in sour cream and vanilla extract until the batter is creamy.
- Gently fold in the chopped gluten-free cookies by hand.
- Triple wrap the outside of the springform pan with heavy-duty foil to prevent water from seeping into the crust. Pour the batter into the crust and place the springform pan into the larger roasting pan.
- Carefully pour the hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake for 60-70 minutes. The center should still be slightly jiggly. Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and let it cool on the counter for another 30 minutes before transferring it to the refrigerator to cool, uncovered, for at least 3 hours.
For the Ganache:
- Warm the heavy cream in a saucepan until it simmers, then pour it over the chopped white chocolate. Let it sit for 2 minutes, then stir until smooth and fully combined.
- Once the ganache has cooled but is still pourable, spread it over the chilled cheesecake.
This gluten-free Oreo cheesecake is the ultimate indulgence, with its cookie-filled crust, creamy cheesecake body, and luscious white chocolate ganache topping. It's a dessert that's sure to be a hit at any holiday gathering, providing all the joy of the classic treat without the gluten. Enjoy the perfect blend of textures and the iconic cookies and cream flavor in every slice!
