Golden Oreo Cheesecake Recipe
This gluten-free Golden Oreo cheesecake recipe is rich and decadent with a Golden Oreo crust and rich cheesecake batter with crushed Golden Oreos. Then, it's topped with a white chocolate ganache and Golden Oreo-infused buttercream frosting.
Servings: 12
Calories: 877kcal
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
Storage
- 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.
Nutrition
Calories: 877kcal | Carbohydrates: 82g | Protein: 11g | Fat: 57g | Saturated Fat: 30g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 190mg | Sodium: 550mg | Potassium: 239mg | Fiber: 1g | Sugar: 65g | Vitamin A: 1617IU | Vitamin C: 0.2mg | Calcium: 149mg | Iron: 2mg
