Gluten Free Oreo Cheesecake – NEW & IMPROVED

For oreo lovers, this gluten free oreo cheesecake will surely please them all. It’s rich, sweet, and oh so delicious. Have your gluten-eating friends and family rave about this dessert. Make the oreo cookie recipe provided in the link below, or purchase Pamela’s gluten free extremely chocolate mini bites/wafers and fill them with the filling in the oreo cookie recipe. Then go to town, as will your guests. It’s one of the recipes that you wish you had leftovers!

UPDATE January 31, 2021: This recipe has been updated and improved!

Gluten Free Oreo Cookie Cheesecake

51

Yield: Makes 16 thin slices

Gluten Free Oreo Cookie Cheesecake

A gluten free cheesecake that is too delicious for words. "Oh my" is about all you'll hear.

Ingredients:

Instructions:

  1. To Make the Crust:
  2. Preheat the oven to 350°F.
  3. Grind cookies using your food processor until they form fine crumbs.
  4. Combine melted butter and vanilla and add to the food processor. Pulse until combined.
  5. Transfer the cookie mixture to an ungreased 9-inch pie plate and press into the bottom and slightly up the sides; bake for 10 minutes.
  6. Remove crust from oven and allow to cool completely on a wire rack.
  7. Reduce the oven's temperature to 300°F and close the door.
  8. To Make the Filling:
  9. In the bowl of your mixer, cream together the cream cheese and sugar.
  10. Add the sour cream and vanilla and beat on medium speed until well combined.
  11. Add the eggs, one at a time, beating on low speed after each addition just until combined.
  12. Chop the cookies and add them to the batter and fold in.
  13. Bake for 60 - 75 minutes on center rack of oven and until the center no long jiggles. Cover with foil if the top begins to brown.
  14. Turn the oven off and leave the door open for 1 hour. (Slowly cooling the cheesecake prevents cracking.) Place on a wire rack to cool completely.
  15. Loosen the edges with a knife or frosting spatula and allow to cool further. Remove ring and refrigerate overnight or at least 6 hours.
  16. While cheesecake is chilling, make the chocolate ganache as instructed in the link above. Cool until still runny. If you refrigerate it for too long it will set. In that case, just microwave in intervals on low heat until it melts some and stir until it fully melts. Drizzle on each serving plate and on top of each slice, as desired. If you have a squeeze bottle such as a ketchup dispenser, add ganache to it and squeeze out.

9 Replies to “Gluten Free Oreo Cheesecake – NEW & IMPROVED”

  1. Wayyy too much butter in the crust. Leaked through my springform pan. Basically this was a nightmare. I should have stuck with the cheesecake I normally make.

    1. Heather,

      It’s always best to use a baking sheet under your spring form pan because as they wear out, they leak. Perhaps it’s time to get a new spring form pan.

      More importantly, which cookies did you use, my homemade recipe or Glutino? If you used another brand, the filling may contain something different.

      Sorry you had a bad experience.

      Carla

  2. Ok so you leave the cream filling in for all the cookies? When it s says divided I thought that meant take the cream out but I guess you just separate them but leave the cream in anyway?

    Please advise

    Thanks

    1. Kelly,

      In baking, when an ingredient states to divide, it means you will use a portion of the amount for one step and and another amount for another step of the recipe. In this case, most of the cookies are used for the crust and then 10 cookies are used in the filling. I hope this clarifies things for you.

      Carla

  3. This took about an hour and fifteen minutes for me to bake. Any ideas on what I might have done wrong? Your pictures look delicious and I’d really like to make this one work for my kiddos. Thanks!

    1. Amanda,

      I am not sure why your cheesecake took much longer than mine to bake, but did it turn out okay? It is difficult for me to help you through what went wrong unless I know details. If it just took longer, that should be okay as long as it tasted good. At 45 minutes, the edges get brown, but the rest looks pretty light. Was it the color you concerned about?

      When baking most items, including cheesecake, it is important to begin with room temperature ingredients. In addition, you should be careful not to over-mix the batter.

      I use Philadelphia Cream Cheese. What brand did you use and was it full fat?

      By the way, what cookies did you use?

      Carla

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