Gluten Free Baked Cheesecake

Life is a little sweeter with this creamy, dreamy, and completely decadent gluten free baked cheesecake with cherry topping and a gluten free Oreo crust. The combination of ultra-luscious cheesecake, chocolatey Oreo crust, and glossy jeweled cherries will have you reaching for a second slice.

There is something completely irresistible about the tang and texture of cheesecake. That first sumptuous bite is almost like sinking your fork into a cloud. Throw in the addition of rich Oreos that instantly make everything better from Gluten Free Donuts to Red Velvet Oreo Cupcakes, and you know you’re in for a treat. With just a few simple steps this cheesecake recipe will make your sweet dreams a delicious reality.

Jump to:

• Why you will love this recipe
• Ingredients
• Instructions
• Equipment
• Storage
• Top Tips
• FAQ
• 📖 Recipe
• 💬 Comments

Why you will love this recipe

• Easy Process - Don’t be intimidated by making a homemade cheesecake. This vanilla cheesecake recipe combines a few simple steps that are easy to follow. If you are an experienced baker you will love this recipe. If this is your first time making cheesecake you will feel like a total rockstar in the kitchen.
• Balance of Flavors - The bright tang of the cherries combined with the slightly savory cream cheese and rich Oreos is a magical combination of flavors. 
• Customizable -  Not a fan of cherries? No problem! You can easily turn this into a vanilla bean and Oreo cheesecake, or add your favorite fruit topping. Have fun making it your own! 
• Make Ahead - This cheesecake needs to cool down and refrigerate for at least four hours before serving. That makes this an ideal dessert to make the day before any event getting you out of the kitchen and into the life of your party.
• Minimal Ingredients - Taking the help of using your favorite canned pie filling not only makes this a cherry cheesecake you can easily make year-round but also one that doesn’t require that many ingredients. 

Ingredients

Oreos - Gluten Free Oreos are the base for the rich, chocolatey crust while giving this cherry cheesecake recipe a nod to the flavors of a Black Forest cheesecake. 

Butter - Helps bind the Oreo crust together and give it a little richness. 

Cream Cheese - This is the base to the rich and creamy cheesecake filling. Make sure that it’s at room temperature so it easily comes together and is lump free.

Sugar - Balances out the tang of the sour cream and cream cheese and gives delicate sweetness. 

Salt - Enhances all of the natural flavors of the ingredients. 

Eggs - Eggs give cheesecake its rich flavor while also giving it structure and that trademark slightly fluffy texture. 

Vanilla Paste - This is an intensely concentrated vanilla flavor that combines vanilla caviar with simple syrup and thickener. Singing Dog Vanilla Bean Paste is my go-to.  

Heavy Cream - This adds richness while also giving the cheesecake a lighter texture.

Sour Cream - Is there anything better than sinking your fork into an extremely creamy cheesecake? Sour cream does that while also bringing the tang.

Cherry topping - I like to use one that is corn syrup free, but any will work.

Instructions

• Preheat your oven to 350 °F. 
• Add your Oreos to a food processor and pulse them until they’re fine and sandy. 
• Add your melted butter to the Oreo crumbs and pulse to combine.
• Add your Oreo crumbs to a 9” springform pan and press down firmly to form your crust. You can use the underside of a measuring cup for this if you like.
• Bake your crust for 10 minutes. Remove it from the oven and allow it to cool completely while you make your cheesecake filling. 
• Lower the heat of the oven to 325 °F
• Add your room-temperature cream cheese to the bowl of your mixer. Make sure your mixer is fitted with a paddle attachment and mix on high for 4 minutes. It will begin to get fluffy. 
• Add your sugar to the whipped cream cheese and beat it on high for another 4 minutes.
• Next, add your salt and vanilla bean paste and mix to combine.
• With the mixer running, add one egg at a time. Allow each egg to incorporate for 30 seconds before adding the next.
• Finally, mix in the sour cream and heavy cream until completely incorporated. The mixture will be extremely creamy.
• Prepare your 9” springform pan by wrapping the bottom three times in foil. This will prevent water from getting in as this cheesecake is baked in a water bath. 
• Pour your cheesecake batter into the baked Oreo crust.
• Place your springform pan into a larger pan such as a roasting pan.
• Carefully pour water into the larger pan allowing it to reach halfway up the springform pan, but no further. You can do this in the oven so it doesn’t splash into the cheesecake batter.
• Allow the cheesecake to bake for 85-90 minutes. The top will be a light golden color and the cheesecake will be set but still have a little jiggle.
• Once your cheesecake is down crack open your oven door and let your cheesecake gently cool down in the oven for an hour. The residual heat will gently finish cooking the cheesecake.
• Remove the cheesecake from the larger pan and allow it to cool on the counter for another hour. You want to make sure it is completely cool before covering it in plastic wrap so steam doesn’t make any condensation on the cheesecake.
• Tightly wrap the cooled cheesecake in plastic wrap and allow it to refrigerate for at least four hours. You can make this cheesecake a day in advance.
• Once your cheesecake has been completely chilled and set, spread your cherry topping over the top before serving. 

Equipment

• You will need a mixing bowl and a mixer fit with a paddle attachment.
• This recipe fits a 9” springform pan. This makes it easy to release the cheesecake once baked and completely cooled.
• This cheesecake bakes in a bain-marie, or water bath. You will need a baking dish large enough to accommodate the springform pan as well as enough water to reach halfway up the springform pan. A roasting pan works well for this.
• Don’t forget to make a triple layer of foil for the bottom of your springform pan to prevent water from getting in.
• Using a food processor to crush your Oreos is easy and gives you a uniform crust.

Storage

Cheesecake is the ultimate make-ahead dessert. Allow it to completely cool down and then tightly cover it with either plastic wrap or foil. Keep it refrigerated when not serving and it will last for up to five days. Trust me though, after that first bite it won’t last long!

Top Tips

• Make sure all of your ingredients are at room temperature. This will allow the cheesecake batter to come together easily while being completely smooth and lump free.
• Use your oven door to hold your roasting pan while pouring the water in to create your water bath. This way you won’t risk any water splashing into the springform pan.
• Do not open your oven door during the first 85 minutes of baking! This could cause your cheesecake to fall.

FAQ

Do I have to use Gluten Free Oreos?

No! You can make this same recipe with traditional Oreos. The measurements will be the same.

Can I use another topping besides cherry pie filling?

Yes! Have fun making this cheesecake on your own. Blueberry, peach, or strawberry pie filling would all be delicious options. You could also slice up fresh fruit, or leave the topping off entirely.

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