Gluten Free Oreo Cheesecake
Sink your fork into the ultimate bite of creamy, luscious, and decadent flavors with this gluten-free Gluten Free Oreo Cheesecake topped with a rich chocolate ganache.
Servings: 10
Calories: 591kcal
Equipment
- Larger roasting pan
- Measuring spoons and cups
- Mixer with paddle attachment
Ingredients
Crust
- 20 Oreos gluten free
- ¼ cup butter melted
Cheesecake Batter
- 4 8 oz packs cream cheese softened
- 2 tablespoon Gluten Free 1:1 Flour
- 1 cup sugar
- 5 large eggs room temperature
- ⅓ cup sour cream room temperature
- 1 tablespoon vanilla bean extract
- 20 oreos gluten free
Chocolate Ganache
- 7 oz Hersheys chocolate bar
- ⅓ cup heavy cream
Oreo Buttercream Frosting
- 1 stick softened butter df works also
- 1 ¾ cups powder sugar
- 1 teaspoon organic vanilla extract
- 2-3 tablespoon milk of choice
- pinch of salt
- 5 Oreos pulsed into a fine crumb
Instructions
Crust
- Preheat oven to 350 ℉.
- Pulse 20 Oreos in a food processor until fine.
- Then add butter. Pulse again.
- Add crumbs to a 9-inch springform pan and press along the sides and bottom. ½ way up.
- Bake for 10 mins. Reduce oven to 325 ℉.
Cheesecake Batter
- Boil water for water bath. (Enough to fill a larger pan ½ way)
- In mixer, beat cream cheese, sugar and flour with paddle attachment on medium low about 2 mins.
- Beating on low will prevent air from getting into the batter and causing cracks.
- Add eggs one at a time beating in med-low after each one. (Scrape down sides)
- Add sour cream and vanilla: beat on medium low.
- Batter should be creamy.
- Crush Oreos and stir into batter.
- Wrap the outside of springform pan with three layers of heavy duty foil. This will prevent water from getting in.
- Pour batter over crust in place springform pan into a larger roasting pan.
- Pour enough water until it reaches halfway up the spring form pan.
- Bake cheesecake for 60-70 minutes until the middle 2 inches are jiggly.
- Turn off oven and leave oven door cracked for 1 hour.
- Remove from oven and place on counter.
- Allow to cool another 30 minutes before removing from bath.
- Remove foil and allow to cool 1 hour.
Chocolate Ganache
- Bring heavy cream to slight bubble.
- Pour the hot cream over the chopped chocolate and allow it to sit for two minutes before stirring until creamy and smooth.
- Pour the ganache over the cheesecake and place in the fridge for 1 hour
Oreo Buttercream Frosting
- In mixer, whip butter for 3-4 mins.
- Add vanilla, salt, and 1 cup powdered sugar.
- Mix on medium high then alternate milk and powdered sugar 1 cup/1 tablespoon at a time until desired consistency is met. Usually another 2-3 mins of mixing. If not fluffy enough add milk and mix longer.
- Fold in the oreo crumbs
Assembly
- Take the oreo cheesecake out of the fridge and pipe the buttercream onto the chilled cheesecake.
- Slice and enjoy!
Notes
Top Tips:
- Make sure that all of your ingredients are at room temperature including the eggs. This will allow everything to come together smoothly and lump-free.
- Make sure that your springform pan is properly wrapped with aluminum foil. This will prevent the water from getting into the pan.
- Do not, again, do not, open the oven door before the 60-minute mark. This will cause the cheesecake to fall.
- Don’t skip the steps of allowing the cheesecake to rest in intervals. This helps the cheesecake to set and hold its silky shape.
- Be careful not to splash the hot water into the cheesecake. You can fill the roasting pan at the oven door if it’s easier.
Nutrition
Serving: 1slice | Calories: 591kcal | Carbohydrates: 74g | Protein: 7g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 133mg | Sodium: 224mg | Potassium: 206mg | Fiber: 3g | Sugar: 58g | Vitamin A: 610IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 4mg
