Gluten Free Oreo Cheesecake
Life is a little sweeter with this creamy, dreamy, and completely decadent gluten free oreo cheesecake with Cherry Topping. The combination of ultra-luscious cheesecake, chocolatey Oreo crust, and glossy jeweled cherries will have you reaching for a second slice.
Servings: 8
Calories: 472kcal
Ingredients
Cheesecake
- 4 packs cream cheese softened
- 1 ⅓ cup sugar
- salt a pinch
- 4 eggs room temperature
- 2 tablespoon vanilla bean paste singingdog
- ⅔ cup heavy cream room temperature
- ⅔ cup sour cream room temperature
- 1 can cherry topping corn syrup free
Crust
- 20 oreos gluten free
- ¼ cup butter melted and cooled
Instructions
- Preheat your oven to 350 ℉.
- 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 ℉
- 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.
Notes
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.
Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.
Nutrition
Serving: 1g | Calories: 472kcal | Carbohydrates: 58g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 131mg | Sodium: 206mg | Potassium: 146mg | Fiber: 1g | Sugar: 49g | Vitamin A: 714IU | Vitamin C: 0.3mg | Calcium: 54mg | Iron: 4mg
