New York Times best-selling author, slow cooking expert, mom of three
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A Year of Slow Cooking

Monday, October 4, 2010

(Gluten Free) Oreo Cheesecake Slow Cooker Recipe


You've been really good lately. You've been so good you should make an Oreo Cheesecake.

Hopefully you're more patient than I am and wait until it's fully cool before trying to cut into it to post a photo on the internet.

Ever since I made traditional and pumpkin cheesecake, I've promised the kids I'd make an Oreo version. I finally hunted down gluten free chocolate sandwich cookies we could all eat (I used the Glutino brand) and am so glad I did. You're going to need the entire package of cookies, so buy two if you want to sneak any.

The Ingredients.
serves 6

 
for the crust:
10 chocolate cream-filled sandwich cookies (Oreo if you're not GF, Glutino brand if you are)
3 tablespoons butter, melted (I always use salted butter even when baking because I'm a rebel)

for the filling:
2 (8-ounce) blocks cream cheese, room temp
1/2 cup sugar 
2 large eggs, room temp
1 tablespoon all-purpose flour (I use Pamela's Baking mix as my GF AP flour. General Mills has a new GF Bisquick that would work)
1/4 cup heavy cream
1 teaspoon vanilla extract
10 chocolate cream-filled sandwich cookies, crushed (Oreo if you're not GF, Glutino brand if you are)
 
The Directions.
Use a 6-quart slow cooker and inserted oven-safe dish that can fit all the way inside of the stoneware. You're going to use the cooker as a bain-marie, or water bath. I used a 1.5-quart oval Corningware.

In a zippered freezer bag, crush ten cookies until they are teensy crumbs. Pour the melted butter into the bag and squeeze around until it's combined. Press this crumb mixture into the bottom of your inserted casserole dish. This is your crust.

In a mixing bowl, cream together the cheese, sugar, eggs, flour, cream, and vanilla with a handheld or stand mixer. Crush the other 10 sandwich cookies (not into miniscule pieces, but small) and stir by hand into the batter. Pour batter ontop of the crust.

Add 1/2 to 1 cup of water into the empty stoneware and slowly lower the casserole dish in, being careful not to slosh water into your cheesecake.

Cover and cook on high for 2 to 3 hours, checking after 1 hour. Your cheesecake is done when the edges are no longer shiny and have begun to brown. Lightly touch the center to see if it's set (if you get a lots of gunk on your finger, it's not set!).

Unplug the cooker, and let the cheesecake sit in the cooker uncovered for one hour before removing and transferring the dish to the refrigerator. Cool completely before slicing and serving.

The Verdict.

Gee, we all liked this----surprise, surprise! I have no made quite a few cheesecakes in the slow cooker, and love serving them to my friends. I'm giddy each and every time at just how simple the process is, and how little room for error crockpotting has with such a delicate dessert.

yay for cheesecake!
yay that Glutino makes gluten free Oreos!

today, my big girl turns nine. This is what we did two years ago.

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19 comments:

Mir said...

You're killing me, Steph. I continue fitting into my jeans by assuring myself that there are no decent GF equivalents of the things I love, anyway. KILLING ME. ;)

By the way, Kinnikinnick makes a decent faux-Oreo, as well. They sent me some, and I ate them all, and then vowed never to buy them because did I mention that I ate them all...?

Sarah said...

I am so excited to see a daily post again! This cheesecake looks yummy. Today is my 2nd wedding anniversary and we're in the process of moving into our first house, so this would be a really easy way to have something special without a whole lot of time/effort.

Laurie! said...

who knew you could make stuff like this in a slow cooker?? WOW!

Amie said...

Oh My Lands, woman! How did you KNOW I just restarted my diet this morning. Seriously! You knew! And you're torturing on purpose!! {I know you're way too nice to do something like that on purpose, but somehow, the dessert-gods are punishing me right now} Looks wonderful!

Knitty said...

One question: Your recipe states 1 T of all purpose flour, then you mention two baking mixes. Are those interchangeable with the flour or should the recipe be using baking mix?

Thanks for great recipes and photos!

Stephanie O'Dea said...

Hi Knitty,

if you aren't gluten free, stick to a plain all purpose flour. Baking gluten free is tricky---you can't just substitute rice flour, for instance. There needs to be a blend and the gf baking mixes have done the blending for you.

:-)

oxxo

Sasha said...

This looks soooo yummy! Do you happen to know (for us non-rebels out there) how much salt I should add if using unsalted butter?

Thanks,
Sasha

Nightfalltwen said...

I wonder... could you used broken up chocolate cookies instead of the sandwich cookies? I don't like the white filling of Oreos.

But this does sound very good.

Sherri said...

I just discovered your blog this past weekend and downloaded your cookbook from Amazon to my Kindle -- and also recommended the cookbook to someone whose doctor has told her to go Gluten-Free.

This recipe sounds so good. I am a rice cooker and slow cooker fanatic. I love both appliances and use them frequently to cook EVERYTHING. So happy to have found your blog. Thanks!

Kat said...

This looks like yet another winner! I will be trying this one really soon - I bet my daughter will be in heaven with this. She is definitely my cheese cake queen.

Carrie said...

My husband is addicted to sweetzels cremes, so same concept as oreos except with ginger snaps. I wonder what that would taste like instead of oreos!!
I don't think they are GF though.

Marisa said...

What a bummer, you posted this 3 days after I finished off the imitation oreos I made myself. Maybe I'll just have to make more ;)

Debbi Does Dinner Healthy said...

I'm with you, I use salted butter too. I like salt! This looks great, cheesecake is my favorite and I would NEVER think to use the crockpot! You so rock!

Amy S. said...

Have you ever tried Kinnikinnick Kinnitoos? Just like Oreos and also GF...best ones we have ever tried!! They even have the Golden Ones!! www.kinnikinnick.com (this isn't spam, I don't work for the company...just a mom with a GFCF kiddo and a product to share!)

Sonya said...

this looks aaaaaaaaaaaaaamazing!!!!!!!!!! can't wait ti try it!!

I'm So Pretty said...

(I always use salted butter even when baking because I'm a rebel)

Yes! A cook after my own heart :)

Tasty Eats At Home said...

Wow, yum! This looks so good. I used to be such an Oreo fan before i went gluten-free. This would be great.

Jen B said...

Oh, yummy! I can't wait to try this. I can't use store-bought, because i also can't eat rice, but I think there is a recipe at gluten-free girl's site that I want to try.

Happy b-day to your big girl. Mon the 4th was my big girl's 9th, too. What happened to our little babies - they're so old now!

Kristin Mistin said...

I was hesitant to see how this would turn out but was incredibly pleased with the results! DELICIOUS cheesecake!!!

I only have a 4-qt crock, and this is the first time I've attempted a recipe that doesn't cook directly in the crock. With my size constraints, I used two pint-sized jars for my cheesecake. It cooked through perfectly in just over an hour on high. Next time I might put in another layer of crust in the middle, since you can't really get to the crust when eating the top half of the cheesecake. I did end up with more batter than would fill the 2 jars, but not quite enough for 3 jars. I made the leftover into a mug cheesecake in the microwave - I wouldn't really recommend it.

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