Gluten-Free Cookies and Cream Cheesecake
Indulge in the ultimate dessert experience with this **Gluten-Free Cookies and Cream Cheesecake**, a rich and creamy treat that’s perfect for any occasion. Featuring a decadent crust made from crushed gluten-free chocolate sandwich cookies and a velvety filling studded with more cookie goodness, this cheesecake is a crowd-pleaser that doesn’t compromise on flavor. The filling, made with tangy sour cream and smooth cream cheese, is perfectly balanced with a hint of vanilla, while the gentle folding of crumbled cookies ensures bursts of delightful texture in every bite. Baked to perfection and cooled slowly to avoid cracking, this stunning gluten-free dessert is perfect for those avoiding gluten without sacrificing indulgence. Serve it chilled with a dollop of whipped cream or a sprinkle of crushed cookies for a truly show-stopping finish! Keywords: gluten-free cheesecake, cookies and cream dessert, gluten-free dessert recipe.
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Recipe Information
Ingredients
- 24 cookies Gluten-free chocolate sandwich cookies
- 5 tablespoons Unsalted butter
- 24 ounces Cream cheese
- 1 cup Granulated sugar
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 4 units Large eggs
- 10 cookies Gluten-free vanilla cookies
- 1 pinch Salt
Instructions
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
Take 18 gluten-free chocolate sandwich cookies and crush them into fine crumbs. Reserve 6 cookies for later use.
Melt the unsalted butter and combine with the crushed cookies until mixed thoroughly.
Press the mixture firmly and evenly into the bottom of the prepared springform pan to form the crust.
In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy.
Gradually add the granulated sugar and continue to beat until fully incorporated and smooth.
Mix in the sour cream, vanilla extract, and a pinch of salt, beating until the ingredients are well-combined.
Add eggs one at a time, beating on low speed after each addition just until mixed. Avoid overmixing.
Crumble the reserved 6 cookies along with the gluten-free vanilla cookies and gently fold them into the filling.
Pour the cheesecake filling over the crust in the pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until the center is set but slightly jiggly.
Once baked, turn off the oven and allow the cheesecake to cool inside the oven with the door slightly ajar for an hour to prevent cracking.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight for best results.
Once chilled, remove from the springform pan, slice, and serve with optional toppings like whipped cream or additional crushed cookies.
Nutrition Facts
Calories |
9217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 578.1 g | 741% | |
| Saturated Fat | 301.0 g | 1505% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 1701 mg | 567% | |
| Sodium | 5681 mg | 247% | |
| Total Carbohydrate | 966.0 g | 351% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 630.0 g | ||
| Protein | 108.0 g | 216% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1434 mg | 110% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2367 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
