Gluten Free Peanut Butter Cheesecake

Prep Time 35 mins
Cook Time 1 hr
Cooling Time 35 mins
Total Time 2 hrs 10 mins
Ratings 3 from 1 votes
Cooking Method:
Difficulty: Intermediate
Cooking Temp: 280  C
Servings: 8
Estimated Cost: 25
Calories: 460 kcal
Best Season: Suitable throughout the year
Ingredients
    Cheesecake
  • 2 ½ Sleeves Gluten Free Oreos (About 30 Oreos)
  • ½ Cup Unsalted Butter, Melted (110g)
  • 4 Blocks Cream Cheese, Softened (32 oz)
  • 1 Cup Granulated Sugar (175g)
  • 1 Cup Peanut Butter (240g)
  • 4 Large Eggs, (Room Temp.)
  • 1 Cup Sour Cream, Room Temp. (240g)
  • 1 Tsp Vanilla Extract
  • 2 Tsp Cornstarch (165g)
  • 4 Large Eggs, Room Temp.
  • 2 Tbs Vanilla Bean Paste
    • Chocolate Ganache
  • ¾ Cup Semi-Sweet Chocolate Chips
  • ¼ Cup Heavy Cream
  • 1 Tbsp Vanilla Extract
    • Peanut Butter Whip Cream
  • 1 Cup 2 Tbsp Heavy Whipping Cream
  • 2 Tbs PB2 Powdered Peanut Butter
  • 3 Tbs Powdered Sugar
  • ¼ Tsp Salt
  • ½ Tsp Vanilla Extract
  • ½ Tsp Pie Thickener
Preparation
  1. 1
    Cheesecake Crust
    1. Preheat the oven to 325°F (163°C).
    2. Place 2 ½ Sleeves of Oreos into the food processor and pulse until fine crumbs form or until it is a sandy texture. Place crumbs into a bowl.
    3. Place ½ Cup (110g) butter into the microwave for 30 seconds.
    4. Combine the Oero cookies and the butter and mix until it is a wet sandy texture.
    5. Pour into a 9” spring form pan that has been greased and lined with parchment paper.
    6. Press mixture into the bottom of the pan then up the sides.
    7. Place into the oven for 10 minutes, remove and set aside to cool
  2. 2
    Cheesecake Batter
    1. In a stand mixer with the paddle attachment, place 4 blocks (32 oz) softened cream cheese and cream into the bowl.
    2. Add in 1 Cup (175g) Sugar and 1 Cup (240g) Peanut Butter, and cream for 3 minutes.
    3. Add in 4 Large Eggs, one at a time, and mix until just combined.
    4. Add in 1 Tsp Vanilla Extract and 1 Cup of Sour Cream. Mix for 2 minutes. Scrape down the sides.
    5. Add in 2 Tbsp Cornstarch. Mix once more for 3 minutes.
    6. Pour mixture into a cool cheesecake crust.
    7. Set oven temperature to 325°F.
    8. Place a large roasting pan on the bottom rack of the oven. Fill a medium-sized pot or kettle with about 5 cups of water and place it over high heat to boil.
    9. Carefully pour the hot water into the roasting pan inside the oven and quickly place the cheesecake in the oven on the middle rack, just above the roasting pan.
    10. Bake for 1 hour and 15 minutes, or until the edges are golden and the center has a slight jiggle.
    11. Shut off the oven and crack open the door. Allow the cheesecake to remain inside for 45 minutes.
    12. Then remove the cheesecake and let it cool at room temperature for 30 minutes before transferring to the refrigerator to chill overnight.
  3. 3
    Chocolate Ganache
    1. Create a double boiler by boiling water in a large pot, then placing a heat-safe bowl over top of the pot.
    2. Add in ¾ Cup Semi-Sweet chocolate and ¼ Cup Heavy Whipping Cream.
    3. Once chocolate is melted, mix with the heavy cream.
    4. Remove from heat and add 1 Tsp of Vanilla.
    5. Take the chilled cheesecake out of the refrigerator and pour the chocolate ganache on top.
    6. Spread evenly across the cheesecake surface.
  4. 4
    Peanut Butter Whipped Cream
    1. In a mixing bowl, combine 1 Cup + 2 Tbs Heavy Cream, 2 Tbs PB2 powder, 3 Tbs Powdered Sugar, ¼ Tsp Salt, ½ Tbs Pie Thickener, and 1 Tsp Vanilla Extract.
    2. Whip on medium speed for 3-5 minutes or until stiff peaks form.
    3. Be sure not to overmix.
    4. Place peanut butter whipped cream into a piping bag with a star tip. Create swirls around the outside of the cheesecake and one in the center.
  5. 5
    Toppings
    1. Chop mini Reese’s cups to be sprinkled around the cheesecake's center.
    2. Chop gluten-free Oreos into 4 pieces and add in between whipped cream peaks.
Note

Room temp ingredients are key: Cream cheese, eggs, and sour cream should all be room temperature to ensure a smooth, lump-free batter.

Don’t overmix: Mix just until each ingredient is incorporated—overmixing can add too much air and lead to cracks.

Place cheesecake above the water bath, not in the bath: This version uses indirect steam—easier and less messy.

Cool gradually: Letting it sit in the turned-off oven with the door cracked is a crucial step to reduce the temperature slowly and avoid sudden changes that cause cracks.

Keywords: Gluten-Free, Celebration Cake, Easy Funfetti Cake

Thank you for trying out this recipe! We hope you enjoy making and sharing this delightful treat with your loved ones.