This Golden Oreo cheesecake recipe is a decadent, delicious cheesecake with a buttery, sweet Gluten Free Golden Oreo crust and creamy cheesecake batter, then topped with a white chocolate ganache and Oreo buttercream frosting to create a dessert you can't stop eating!
This delicious Golden Oreo cheesecake will change the way you think about gluten-free desserts. Imagine my excitement when Oreo announced they would be making Gluten Free Golden Oreos. My Celiac Disease family so thrilled I in fact ordered 7 packs and knew immediately I would be making this cheesecake.
For this baked Golden Oreo Cheesecake, and I didn't stop with just the delicious crust and batter. I also topped it with a white chocolate ganache and rich Oreo buttercream frosting! This luscious dessert comes together quickly and always leaves everyone asking for seconds.
Jump to:
- Why You'll Love This Recipe
- Golden Oreo Cheesecake Recipe Video
- Ingredients
- Flavor Variations and Substitutions
- Equipment
- How to Make Golden Oreo Cheesecake
- Tips for the Best Golden Oreo Cheesecake Recipe
- Storage
- What to Serve with This Golden Oreo Cheesecake Recipe
- More Cheesecake Recipes
- FAQ
- Related
- 📖 Recipe
- 💬 Comments
Why You'll Love This Recipe
- Simple Ingredients: This recipe uses simple, basic ingredients you can find in any grocery store. Even the gluten-free ingredients are commonplace these days.
- Simple Steps: In addition to easy ingredients, the recipe itself is easy, as well. Even beginners can make it with no trouble!
- Decadent: Like any good cheesecake, this recipe is rich and decadent, and the white chocolate ganache and buttercream frosting make it even more so.
- Crowd Pleaser: This Golden Oreo cheesecake may not be a no bake cheesecake, but with minimal effort it is one that everyone will fall in love with.
Golden Oreo Cheesecake Recipe Video
Ingredients
Although most people think cheesecakes are complicated, you can see how simple this Golden Oreo cheesecake recipe is as soon as you look at the ingredients. The ingredients are all pantry staples, and the gluten-free ingredients are available at most grocery stores.
- Gluten-Free Oreos: Gluten-free Golden Oreos give this cheesecake its buttery, sweet crust while still keeping the recipe celiac-friendly. They're also added to the batter and frosting for even more flavor.
- Sour Cream: Sour cream creates a softer, richer cheesecake and adds another layer of tangy flavor.
- White Chocolate and Heavy Cream: This combo creates a decadent white chocolate ganache when poured over the cheesecake.
- 1:1 Gluten-Free Flour: I prefer Bob's Red Mill 1:1 gluten-free flour for most recipes.
- Singing Dog Vanilla Extract: Singing Dog Vanilla is my preferred vanilla extract. It has a bold, rich vanilla flavor that adds a wonderful layer of flavor to recipes like this one.
See the recipe card at the end of the post for a full list of ingredients and their exact quantities.
Flavor Variations and Substitutions
- You can use regular Oreos and flour if you don't have dietary restrictions.
- You can easily change the flavor of this cheesecake by using different Oreo flavors. All flavors will work with this recipe.
- Full-fat Greek yogurt makes a delicious, healthier alternative to sour cream, and the flavors are almost identical.
Equipment
- Food processor
- Measuring cups
- Measuring spoons
- Small saucepan
- Mixing bowls
- 9-inch springform pan
- Heavy-duty foil
- Stand mixer
- Baking dish
- Piping bag with a 1m tip
How to Make Golden Oreo Cheesecake
1: Preheat the oven to 350 degrees.
2: Pulse 20 Oreos in a food processor until fine. Then, add the butter and pulse again until combined.
3: Press the crumbs into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes.
4: Reduce the heat to 325 degrees.
5: Boil water for the water bath you'll use while baking the cheesecake.
6: Beat the cream cheese, sugar, and flour on medium-low in a stand mixer with a paddle attachment for about 2 minutes. This will keep air from getting into the batter and causing cracks.
7: Add the eggs, one at a time, beating on medium-low and scraping down the sides of the mixing bowl after each addition.
8: Add the sour cream and vanilla and beat on low until the batter is creamy.
9: Crush the Oreos and stir them into the cheesecake batter.
10: Wrap the outside of the springform pan with 4 layers of heavy-duty foil to prevent water from the water bath from getting in while the cheesecake bakes.
11: Pour the batter over the crust and place the springform pan into a larger roasting pan.
12: Pour enough boiling water into the larger pan until it reaches halfway up the springform pan.
13: Bake the cheesecake for 60 to 70 minutes until the middle 2 inches are jiggly.
14: Turn off the oven and crack the door for an hour. Then, remove the cheesecake from the oven, leaving the cheesecake pan in the water bath for another 30 minutes. Finally, remove the pan from the water bath, take off the foil, and let the cheesecake cool for another hour.
15: To make the ganache, add the heavy cream to a small saucepan over medium heat and cook until it begins to bubble just slightly.
16: Pour the cream over the chocolate and let it sit for 2 minutes, then stir well.
17: Pour the ganache over the cooled cheesecake and chill for an hour. Make the buttercream frosting while the cheesecake chills.
18: Mix the powdered sugar and Golden Oreo crumbs. Then, whip the butter for 3 to 4 minutes. Add the vanilla, salt, and 1 cup of the powdered sugar mix. Mix on medium-high, alternating 1 cup of milk and 1 tablespoon of the powdered sugar mix at a time until you reach your desired buttercream consistency.
19: Adjust the consistency of the buttercream, adding more milk if necessary to make the buttercream fluffy.
20: Pipe the top of the chilled cheesecake with the buttercream frosting. Then, add a Golden Oreo between the frosting. Chill until ready to serve.
Tips for the Best Golden Oreo Cheesecake Recipe
- Be sure your butter and cream cheese are fully softened to prevent any unmixed little bits in your batter or frosting.
- All cold ingredients should be brought to room temperature before mixing to achieve the best possible cheesecake texture.
- Pulse the Oreos for the buttercream frosting as finely as possible. The finer the Oreo crumbs, the smoother the frosting.
- It's important to mix the batter on low to help prevent cracking as the cheesecake bakes.
- DO NOT rush the cooling process for your cheesecake, or it will crack and/or deflate.
- Be sure to thoroughly wrap your springform pan to keep water out of your pan and prevent a soggy, ruined cheesecake.
- Heat the water for the water bath. This puts it at the ideal temperature to evenly cook the cheesecake and add the right amount of humidity to the oven. If you can't fit your springform pan into a larger roasting pan, you can always set a large pan of water on the rack beneath the cheesecake in the oven.
Storage
Refrigerator: Refrigerate this Golden Oreo cheesecake recipe for up to 4 days, covered tightly with foil or in an air-tight container.
Freezer: Flash freeze the cooled cheesecake. Then, wrap it in a double layer of plastic wrap and a layer of foil and freeze for up to a month. Defrost the cheesecake overnight in the refrigerator before serving.
What to Serve with This Golden Oreo Cheesecake Recipe
This delicious cheesecake makes a wonderful after-dinner dessert or addition to any party. Its rich, decadent flavor makes it the perfect addition to any meal or event!
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- Crock Pot Balsamic Pork Tenderloin
More Cheesecake Recipes
I make some amazing cheesecakes if I do say so myself. If you love cheesecake as much as I do, I encourage you to try them all!
- Chocolate Orange Cheesecake
- Oreo Brownie Cheesecake
- Chocolate Cheesecake Cake
- Red Velvet Oreo Cheesecake
- Chocolate Ganache Cheesecake
- Gluten-Free American Brownie Cheesecake
- Gluten-Free Oreo Cheesecake
- Dairy-Free Cheesecake Carrot Cake
- Gluten-Free Baked Cheesecake
- Oreo Mint Cheesecake
FAQ
Absolutely. A water bath is vital for a baked cheesecake. Using a water bath ensures even baking and adds moisture to the air in the oven to prevent deflating and cracking.
If you don't use a water bath or don't add enough water to the outer pan, there won't be enough moisture in the air to prevent cracking. Additionally, it can crack if you don't cool the cheesecake properly.
First, in most cases, a sagging center happens when the cheesecake batter is overmixed. Overmixing the batter incorporates too much air into the batter, causing the cheesecake to rise too much as it bakes. Then, as the cheesecake cools, the air pockets collapse, resulting in a saggy cheesecake.
Bringing cold ingredients to room temperature allows them to mix into the other ingredients more easily, reducing the amount of mixing necessary and resulting in a better final product.
Ice crystals slowly form in the cheesecake while it's frozen. For the first month, the crystals aren't noticeable. However, after a month, more and more crystals begin to form, resulting in a grainy cheesecake.
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📖 Recipe
Golden Oreo Cheesecake Recipe
Equipment
Ingredients
For the Crust
- 20 Golden Oreos gluten-free
- ¼ cup butter melted
For the Cheesecake
- 32 oz cream cheese (4) 8oz packs - softened
- 2 tablespoon gluten-free 1:1 flour
- 1 cup sugar
- 5 large eggs room temperature
- ⅓ cup sour cream room temperature
- 1 tablespoon Singing Dog Vanilla vanilla extract
- 20 Golden Oreos gluten-free
For the White Chocolate Ganache
- 7 oz Lindt white chocolate bar
- ⅓ cup heavy cream
For the Buttercream Frosting
- ½ cup butter softened
- 1 ¾ cups powdered sugar
- 1 tsp Singing Dog Vanilla vanilla extract
- 3 tablespoon milk
- Salt pinch
- 5 Golden Oreos pulsed into fine crumbs
Instructions
For the Crust
- Preheat the oven to 350 degrees.
- First, pulse 20 Oreos in a food processor until fine. Then, add the butter and pulse again until combined.
- Then, press the crumbs into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes.
For the Cheesecake
- Reduce the heat to 325 degrees.
- First, boil water for the water bath you'll use while baking the cheesecake.
- Next, beat the cream cheese, sugar, and flour on medium-low in a stand mixer with a paddle attachment for about 2 minutes. This will keep air from getting into the batter and causing cracks.
- Then, add the eggs, one at a time, beating on medium-low and scraping down the sides of the mixing bowl after each addition. Add the sour cream and vanilla and beat on low until the batter is creamy.
- Crush the Oreos and stir them into the cheesecake batter.
- Wrap the outside of the springform pan with 3 layers of heavy-duty foil to prevent water from the water bath from getting in while the cheesecake bakes.
- Pour the batter over the crust and place the springform pan into a larger roasting pan.
- Pour enough boiling water into the larger pan until it reaches halfway up the springform pan. Bake the cheesecake for 60 to 70 minutes until the middle 2 inches are jiggly.
- Turn off the oven and crack the door for an hour. Then, remove the cheesecake from the oven, leaving the cheesecake pan in the water bath for another 30 minutes. Finally, remove the pan from the water bath, take off the foil, and let the cheesecake cool for another hour.
For the Ganache
- To make the ganache, add the heavy cream to a small saucepan over medium heat and cook until it begins to bubble just slightly.
- Pour the cream over the chocolate and let it sit for 2 minutes, then stir well.
- Pour the ganache over the cooled cheesecake and chill for an hour. Make the buttercream frosting while the cheesecake chills.
For the Buttercream
- Mix the powdered sugar and Golden Oreo crumbs. Then, whip the butter for 3 to 4 minutes. Add the vanilla, salt, and 1 cup of the powdered sugar mix. Mix on medium-high, alternating 1 cup of milk and 1 tablespoon of the powdered sugar mix at a time until you reach your desired buttercream consistency.
- Adjust the consistency of the buttercream, adding more milk if necessary to make the buttercream fluffy.
- lastly, pipe the top of the chilled cheesecake with the buttercream frosting. Then, add a Golden Oreo between the frosting. Chill until ready to serve.
Notes
- Refrigerate for up to 4 days in a cake container or covered with foil.
- Flash freeze a whole cheesecake, wrap in a double layer of plastic wrap and a layer of foil, and freeze for up to a month.
- Wrap individual slices in plastic wrap and freeze for up to a month.
- Defrost overnight in the refrigerator.
- Never freeze cheesecake longer than a month, or it will become grainy.
- Bring all cold ingredients to room temperature for easy, more complete mixing.
- Don't overmix the batter and mix it on low speed. Overmixing or mixing at a high speed introduces too much air, causing the cheesecake to rise too much, then sink and crack when it cools.
- Follow the cooling instructions exactly to avoid sagging and cracking.
Amy Liu Dong says
Thank you for sharing this recipe
Nora says
My family loved this!
Amy Liu Dong says
This worked exactly as written, thanks!
Bemce Bodor says
This recipe is soo good. I made with ap flour and gluten filled oreos, works out perfectly.
Thank you for the recipe.
NKendrick says
Thank you so much for sharing with me! Happy to hear this!
Anonymous says
This worked exactly as written, thanks!