Ultra Creamy Gluten-Free Oreo Cheesecake (Easy)

Updated at: Fri, 13 Dec 2024 08:33:59 GMT

Step 1

Preheat the oven to 350°F.

Step 2

Crush the 20 cookies into fine crumbs. To do this quickly, use a food processor. Otherwise place in a ziplock bag and use a rolling pin to crush to extremely fine crumbs.

Step 3

Add the melted butter to the food processor or transfer the crumbs to a bowl and mix with butter to combine.

Step 4

Dump the mixture into a 9-inch springform pan. Use a measuring cup or glass to firmly press the crumbs evenly along the bottom of the pan.

Step 5

Bake for 10 minutes. Remove from the oven and cool while you prepare the cheesecake mixture.

Step 6

Turn down the oven to 325°F. In a large bowl or stand mixer fitted with a paddle attachment, mix together the cream cheese and sugar until very smooth and creamy, about 1-2 minutes.

Step 7

Add the sour cream, eggs, and vanilla extract. Beat again until well mixed and smooth.

Step 8

Slightly crush the remaining gluten-free Oreos in a ziplock bag with a rolling pin. For this, you do not want fine crumbs, but larger chunks to disperse throughout the cheesecake. Fold the Oreos into the cheesecake filling.

Step 9

Pour the filling into the pre-baked crust and smooth the top using an offset spatula. Line a baking sheet with foil and place the cheesecake on top. As it bakes, butter will drip from the bottom and this catches the drips, preventing a mess in your oven!

Step 10

Bake in the 325ºF oven for 50-60 minutes. The edges should be firmly set and when a toothpick is inserted in the middle it should not come out wet and liquidy.

Step 11

Turn off the oven, leaving the cheesecake inside with the door slightly ajar. Let it sit in the oven for 15 minutes before pulling out and cooling completely on a wire rack.

Step 12

Once it has cooled to almost room temperature, transfer it to the fridge for at least 4 hours or overnight. Do not release the outer ring until it is fully chilled or the cheesecake will pull apart and crack.

Step 13

In a small saucepan heat the heavy cream until hot, but not boiling. Add the chocolate chips to the cream and let it sit for 1 minute to melt the chocolate. Stir until smooth and all the chocolate has melted.

Step 14

Run a knife along the outer ring to release the cheesecake before opening the ring and pulling away. If desired, set the cheesecake (with bottom pan attached) on a serving platter.

Step 15

Pour the ganache onto the center of the cheesecake. Use an offset spatula to smooth it out until it goes just over the edge. Place it back in the fridge to set, about 20 minutes.

Step 16

In a mixing bowl with a whisk attachment, blend together heavy cream, vanilla, and powdered sugar until soft peaks form and hold firm shape.

Step 17

To pipe, use a large open star tip or large round tip with a coupler and pastry bag. (I love these disposable ones!) Pipe mounds of whipped cream around the edge of the cheesecake and then sprinkle additional cookie crumbs on top. Serve immediately or refrigerate until ready to serve.

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