Gluten-Free Oreo Cheesecake
Indulge in the ultimate dessert sensation with this Gluten-Free Oreo Cheesecake, a decadent treat that combines creamy cheesecake perfection with the irresistible crunch of gluten-free Oreo cookies. Featuring a rich, buttery cookie crust and a velvety cream cheese filling swirled with crushed gluten-free Oreos, this dessert is sure to be the showstopper at any gathering. Perfect for those with gluten sensitivities, every bite delivers the classic Oreo flavor in a completely gluten-free format. With simple ingredients and straightforward steps, this recipe guarantees bakery-style elegance right from your kitchen. Serve it chilled for a stunning dessert that's ideal for parties, birthdays, or just a sweet night in. Garnished with extra cookies or a dollop of whipped cream, it’s a treat you won't soon forget!
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Recipe Information
Ingredients
- 24 cookies Gluten-free Oreo cookies
- 4 tablespoons Unsalted butter
- 24 ounces Cream cheese
- 1 cup Granulated sugar
- 1 cup Sour cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 3 eggs Large eggs
- 12 cookies Gluten-free Oreo cookies
Instructions
Preheat your oven to 350°F (175°C).
Place 24 gluten-free Oreo cookies in a food processor and pulse until you get fine crumbs.
Melt 4 tablespoons of unsalted butter and mix with the cookie crumbs until well combined.
Press the cookie crumb mixture into the bottom of a 9-inch springform pan, pressing it firmly to create an even crust.
Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while you prepare the filling.
In a large bowl, beat 24 ounces of cream cheese until smooth and creamy.
Add 1 cup of granulated sugar and beat until well combined.
Mix in 1 cup of sour cream, 1 teaspoon of vanilla extract, and 0.25 teaspoon of salt, beating until smooth.
Add 3 large eggs, one at a time, mixing on low speed just until each egg is incorporated to avoid overbeating.
Crush 12 additional gluten-free Oreo cookies and gently fold them into the cream cheese mixture.
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes or until the center is set, but still slightly jiggles when shaken.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
Before serving, remove the cheesecake from the springform pan and transfer it to a serving plate.
Garnish with additional gluten-free Oreo cookies or whipped cream if desired.
Nutrition Facts
Calories |
9273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 559.1 g | 717% | |
| Saturated Fat | 272.5 g | 1362% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 1484 mg | 495% | |
| Sodium | 6159 mg | 268% | |
| Total Carbohydrate | 1012.4 g | 368% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 709.4 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1422 mg | 109% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2206 mg | 47% | |
*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.
