This gluten free Oreo cookie cheesecake is smooth, creamy, and filled with an entire pack of Oreos. A perfectly sweet, slightly tangy cream cheese filling is loaded with Oreo cookie chunks and baked into a crunchy Oreo cookie crust. It’s the richest and most delicious cheesecake you’ll ever eat!
(links below are the gluten free & celiac safe products I used in this recipe)
- 24 gluten free Oreo cookies
- 1/4 cup unsalted butter, melted
- 3 (8-ounce blocks) Philadelphia cream cheese, room temperature
- 3/4 cup granulated sugar
- 2 eggs + 1 egg yolk, room temperature
- 2 1/2 teaspoons pure vanilla extract
- 1 cup sour cream, room temperature
- 8 gluten free Oreo cookies, chopped
Preheat oven to 350 degrees. Position oven racks, one in the middle and one just below to accommodate a baking dish. Spray a 9-inch springform pan with nonstick cooking spray.
Place gluten free Oreo cookies in a food processor and pulse until finely ground. Add melted butter and pulse again until well combined and crumbs resemble wet sand.
Pour crumb mixture into prepared pan and press evenly into the bottom and halfway up the sides using the bottom of a measuring cup.
Bake crust for 10 minutes then remove from the oven to cool. Place a large baking dish on the lower rack of the oven.
In a medium pot, bring 6 cups of water to a boil (this is for the water bath).
In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and sugar. Mix on low speed until just combined and smooth. Scrape down the bottom and sides of the bowl and mix on low for another 20 seconds. Add the eggs, one at a time, mixing until just incorporated between each addition. After the second egg is incorporated, scrape down the bottom and sides of the bowl and mix on low for another 20 seconds. Add the egg yolk and vanilla extract and mix until combined.
Remove the bowl from the stand mixer. Using a spatula, fold in the sour cream. Once sour cream has been incorporated, fold in the chopped Oreo cookies.
Pour the filling into the Oreo cookie crust and smooth the top with a spatula. Gently tap the pan on the counter a few times to release any air bubbles.
Open the oven door and slide out the lower rack with the baking dish. Carefully pour the boiling water into the baking dish and push the rack back in. Place the cheesecake just above the baking dish on the middle rack. Quickly close the door to prevent steam from escaping and bake for 50 to 60 minutes. Cheesecake is done when the edges are puffed up and the center is slightly sunken down. Gently nudge the pan – if the cheesecake jiggles like jello, it’s done.
Turn the oven off and crack open the door, leaving the cheesecake inside. Allow it to cool in the oven for 1 hour. After 1 hour, take the cheesecake out of the oven and let it continue to cool at room temperature for 30 minutes. Then, carefully run a knife between the cheesecake and the pan and remove the springform ring. Place the cheesecake uncovered in the fridge for at least 4 hours but preferably overnight.
Keywords: gluten free cheesecake, gluten free oreo, cheesecake, oreo cookie