Gluten Free Chocolate Cheesecake
Rich, deeply chocolatey, and impossibly creamy, this cheesecake is the kind of showstopper dessert that earns serious compliments at any table — and nobody will guess it skips traditional wheat-based ingredients entirely. The crust is built from gluten free chocolate sandwich cookies, filling and all, pressed into a buttery base that bakes up firm and fragrant before the filling even goes in. Three pounds of cream cheese, melted bittersweet chocolate, cocoa powder, and a touch of sour cream come together into a silky batter that bakes low and slow in a water bath, giving you that perfectly set edge and signature gentle wobble in the center. Careful technique — adding eggs one at a time on low speed, running a knife around the edge before cooling — keeps the top smooth and crack-free, which matters even more when you're finishing it with a glossy bittersweet ganache. That ganache, made with just chopped chocolate, warm cream, and a little corn syrup, sets into a mirror-like layer that makes every slice look bakery-worthy. This recipe makes 12 generous servings, so it's ideal for holidays, birthdays, or any occasion where you want one truly impressive dessert that everyone at the table can enjoy.
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Learn more →Ingredients
12 servings
For the crust
- 1 ½ cups gluten free chocolate sandwich cookie crumbs (from about 20 cookies, filling included)
- 3 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
For the filling
- 6 oz bittersweet chocolate (60–70% cacao), finely chopped
- 24 oz cream cheese, at room temperature
- 1 cup granulated sugar
- 3 tbsp unsweetened cocoa powder
- ¼ tsp fine salt
- ½ cup sour cream, at room temperature
- 1 tsp pure vanilla extract
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
For the ganache topping
- 2 oz bittersweet chocolate (60–70% cacao), finely chopped
- ¼ cup heavy cream
- 1 tsp light corn syrup
Instructions
- 1
Position a rack in the center of the oven and preheat to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and coming at least 2 inches up the sides — this keeps water out during the water bath.
- 2
In a food processor, pulse the gluten free chocolate sandwich cookies (filling included) until you have fine, even crumbs. Add the melted butter and 1 tbsp granulated sugar and pulse 4–5 times until the crumbs hold together when pressed. Press the mixture firmly and evenly across the bottom of the prepared springform pan using the flat bottom of a measuring cup. Bake for 10 minutes, until the crust is set and fragrant, then set aside to cool while you make the filling.
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