Go Back
–+ servings
A slice of cookies and cream cheesecake with a dark cookie crust sits on a white plate with a fork.

Gluten Free Oreo Cheesecake

This gluten-free Oreo cheesecake recipe combines a crunchy cookie crust with a creamy, tangy cheesecake filling. Made with sour cream and baked like a traditional cheesecake, it turns out perfectly smooth and crack-free every time.
Prep Time 15 minutes
Cook Time 45 minutes
Cool and Refrigerate 8 hours
Total Time 1 hour
Servings 12

Ingredients

For the Crust

  • Gluten Free Oreos about ⅔ of a regular sized package
  • 2 tablespoons granulated sugar
  • ½ teaspoons kosher salt
  • 4 tablespoons unsalted butter melted

For the Cheesecake

  • 24 ounces cream cheese room temperature
  • ½ cup sour cream
  • 1 ¼ cups granulated sugar
  • 4 eggs
  • 1 Tablespoon vanilla extract
  • ½ teaspoon kosher salt
  • 20 gluten free Oreos roughly chopped-about ⅔ of a regular sized package

Instructions

For the Crust

  • Preheat the oven to 350°F. Grease an 8-inch springform pan and set aside.
  • Place the gluten free Oreos, sugar, and salt into a food processor, and puree until finely ground. Add the melted butter and pulse until combined. Press the crumb mixture firmly into the bottom of the springform pan. Place in the oven and bake for 5-6 minutes, or until the mixture is set. Remove from the oven and set aside while you prepare the cheesecake batter.

For the Cheesecake

  • Reduce the oven temperature to 300°F. Wrap the bottom of the pan with aluminum foil.
  • Add the cream cheese and sour cream to a large mixing bowl. Beat on medium speed until smooth. Add the sugar, and beat the mixture on medium speed until combined. Scrape down the sides of the bowl. Turn the mixer on high, and cream together until light and fluffy, about 4 minutes.
  • Add eggs one at a time, scraping down the sides and bottom of the bowl in between additions. Add the vanilla extract and salt. Turn the mixer on low speed until just combined.
  • Remove the bowl from the mixer, and gently fold in the gluten free Oreos, ensuring that all ingredients are very well incorporated.
  • Pour batter into the prepared pan and place onto a sheet pan with at least a 1-inch lip. Place the sheet pan in the oven, and gently pour warm water into the pan until it is about ½ inch deep. Bake for 40-45 minutes, or until the center is set but still jiggles slightly. Check the cake halfway through baking, and if needed, loosely lay a piece of foil over the cake to prevent it from overbrowning.
  • Once the cake is baked, turn the oven off, and leave the cake in the oven until it is completely cool, about 1-2 hours. Remove the cake from the water bath, and gently cover. Place in the refrigerator until the cake is completely chilled, 4-6 hours or overnight.

Equipment

  • 8-inch springform pan
  • electric mixer or stand mixer

Notes

  • You will need about 1 ½ packages of GF Oreos or other sandwich cookies to make this recipe.