This gluten-free baked cheesecake features a rich, creamy filling with a crisp Oreo crust. Made with simple ingredients like cream cheese, sugar, eggs, and vanilla bean paste, it’s perfect for those seeking a low-carb, gluten-free dessert. The cheesecake is baked in a water bath for a smooth, crack-free texture and topped with cherry pie filling for added sweetness. Ideal for special occasions, holidays, or anytime you need a gluten-free dessert option.

Ingredients

For the Crust:

20 gluten-free Oreos
¼ cup butter, melted and cooled

For the Cheesecake Filling:

4 packs cream cheese, softened
1⅓ cups sugar
Pinch of salt
4 eggs, room temperature
2 tablespoons vanilla bean paste (e.g., Singing Dog)
⅔ cup heavy cream, room temperature
⅔ cup sour cream, room temperature

For the Topping:

1 can cherry pie filling (corn syrup-free)

Instructions

Preheat oven to 350°F (175°C).
Make the crust:
- Add gluten-free Oreos to a food processor and pulse until finely ground.
- Add melted butter and pulse until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup for an even surface.
- Bake the crust for 10 minutes, then let it cool completely.
Lower oven temperature to 325°F (163°C).
Make the cheesecake filling:
- In a stand mixer fitted with a paddle attachment, beat softened cream cheese on high speed for 4 minutes until fluffy.
- Add sugar and beat for another 4 minutes.
- Mix in salt and vanilla bean paste until combined.
- With the mixer on low, add eggs one at a time, mixing for 30 seconds between each addition.
- Add sour cream and heavy cream, mixing until smooth and fully incorporated.
Prepare for baking:
- Wrap the bottom and sides of the springform pan tightly in three layers of aluminum foil to prevent leaks.
- Pour the cheesecake batter over the cooled crust.
- Place the wrapped pan into a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake:
- Bake for 85–90 minutes. The top should be lightly golden and the center should still have a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Cool and chill:
- Remove the pan from the water bath. Let the cheesecake cool on the counter for another hour.
- Once fully cooled, cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Finish and serve:
- Once chilled and set, spread cherry topping over the cheesecake just before serving.

Tips

Use room-temperature ingredients to avoid lumps in the batter.
Make sure to tightly wrap your pan to prevent water from seeping in during the water bath.
Let the cheesecake cool gradually to avoid cracks on top.

Variations and Substitutions

Crust options: Use gluten-free graham crackers or almond flour crust for a different flavor.
Toppings: Swap cherry topping for blueberry, strawberry, or chocolate ganache.
Dairy-free option: Use dairy-free cream cheese, sour cream, and heavy cream alternatives for a dairy-free version.

FAQs

Can I make this ahead of time?
Yes, this cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.

What’s the purpose of the water bath?
It helps the cheesecake bake evenly and prevents cracking.

Can I freeze this cheesecake?
Yes, you can freeze it (without the topping) for up to 2 months. Thaw in the fridge overnight before serving.

Serving Suggestions

Serve chilled with cherry topping or a drizzle of chocolate sauce.
Pair with coffee or a glass of dessert wine.
Add fresh berries and whipped cream for a bright, fresh finish.

Why You’ll Love This Recipe

Rich, creamy texture with a smooth finish
Naturally gluten-free with easy-to-find ingredients
Beautiful presentation for holidays and special occasions
Perfect balance of sweet, tangy, and chocolatey flavors

Gluten-Free Baked Cheesecake

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Ingredients

For the Crust:
20 gluten-free Oreos
¼ cup butter, melted and cooled
For the Cheesecake Filling:
4 packs cream cheese, softened
1⅓ cups sugar
Pinch of salt
4 eggs, room temperature
2 tablespoons vanilla bean paste (e.g., Singing Dog)
⅔ cup heavy cream, room temperature
⅔ cup sour cream, room temperature
For the Topping:
1 can cherry pie filling (corn syrup-free)

Directions

Preheat oven to 350°F (175°C).
Make the crust:
Add gluten-free Oreos to a food processor and pulse until finely ground.
Add melted butter and pulse until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup for an even surface.
Bake the crust for 10 minutes, then let it cool completely.
Lower oven temperature to 325°F (163°C).
Make the cheesecake filling:
In a stand mixer fitted with a paddle attachment, beat softened cream cheese on high speed for 4 minutes until fluffy.
Add sugar and beat for another 4 minutes.
Mix in salt and vanilla bean paste until combined.
With the mixer on low, add eggs one at a time, mixing for 30 seconds between each addition.
Add sour cream and heavy cream, mixing until smooth and fully incorporated.
Prepare for baking:
Wrap the bottom and sides of the springform pan tightly in three layers of aluminum foil to prevent leaks.
Pour the cheesecake batter over the cooled crust.
Place the wrapped pan into a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake:
Bake for 85–90 minutes. The top should be lightly golden and the center should still have a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Cool and chill:
Remove the pan from the water bath. Let the cheesecake cool on the counter for another hour.
Once fully cooled, cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Finish and serve:
Once chilled and set, spread cherry topping over the cheesecake just before serving.

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