Gluten-Free Cookies and Cream Cheesecake

Indulge in the decadent, gluten-free delight of this Cookies and Cream Cheesecake, a surefire showstopper for any dessert table! This recipe features a buttery, crumbly crust made with gluten-free chocolate sandwich cookies, topped with a luxuriously creamy filling swirled with chunks of vanilla and chocolate cookies. With a perfectly smooth texture and a subtle tang from sour cream, this cheesecake strikes the perfect balance of sweetness and creaminess. It's baked to perfection and chilled for a flawless presentation with no cracks. Ideal for gluten-sensitive guests or anyone who loves a rich and velvety dessert, this cheesecake is incredibly easy to make and yields 12 generous servings. Top it off with whipped cream and extra cookie crumbles for a picture-perfect finish!

Nutriscore Rating: 40/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 12

Ingredients

• 24 cookies Gluten-free chocolate sandwich cookies
• 5 tablespoons Unsalted butter
• 24 ounces Cream cheese
• 1 cup Granulated sugar
• 1 cup Sour cream
• 2 teaspoons Vanilla extract
• 4 units Large eggs
• 10 cookies Gluten-free vanilla cookies
• 1 pinch Salt

Directions

Step 1

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

Step 2

Take 18 gluten-free chocolate sandwich cookies and crush them into fine crumbs. Reserve 6 cookies for later use.

Step 3

Melt the unsalted butter and combine with the crushed cookies until mixed thoroughly.

Step 4

Press the mixture firmly and evenly into the bottom of the prepared springform pan to form the crust.

Step 5

In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy.

Step 6

Gradually add the granulated sugar and continue to beat until fully incorporated and smooth.

Step 7

Mix in the sour cream, vanilla extract, and a pinch of salt, beating until the ingredients are well-combined.

Step 8

Add eggs one at a time, beating on low speed after each addition just until mixed. Avoid overmixing.

Step 9

Crumble the reserved 6 cookies along with the gluten-free vanilla cookies and gently fold them into the filling.

Step 10

Pour the cheesecake filling over the crust in the pan, smoothing the top with a spatula.

Step 11

Bake in the preheated oven for 55-60 minutes, or until the center is set but slightly jiggly.

Step 12

Once baked, turn off the oven and allow the cheesecake to cool inside the oven with the door slightly ajar for an hour to prevent cracking.

Step 13

Remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight for best results.

Step 14

Once chilled, remove from the springform pan, slice, and serve with optional toppings like whipped cream or additional crushed cookies.

Nutrition Facts

Serving size	(2505.1g)

Amount per serving	% Daily Value*
Calories	9217.3

Total Fat 578.1g	0%
Saturated Fat 301.0g	0%
Polyunsaturated Fat 10.1g
Cholesterol 1701.2mg	0%
Sodium 5681.0mg	0%
Total Carbohydrate 966.0g	0%
Dietary Fiber 34.0g	0%
Total Sugars 630.0g
Protein 108.0g	0%

Vitamin D 160IU	0%
Calcium 1434.1mg	0%
Iron 21.7mg	0%
Potassium 2367.1mg	0%

*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.

Source of Calories

Fat: 54.8%

Protein: 4.5%

Carbs: 40.7%