Gluten Free Death by Chocolate Cheesecake

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Gluten-free death by chocolate cheesecake is the ULTIMATE chocolate cheesecake and the perfect decadent dessert. Crunchy chocolate cookie crust with rich, creamy, chocolate cheesecake filling and topped with a sweet, smooth chocolate ganache.

Gluten-free death by chocolate cheesecake is the ULTIMATE chocolate cheesecake and the perfect decadent dessert. Crunchy chocolate cookie crust with rich, creamy, chocolate cheesecake filling and topped with a sweet, smooth chocolate ganache.

Cheesecake is one of my favorite desserts. I also love chocolate, I mean, who doesn’t? I guess I have known like 2 people who didn’t like chocolate, which is unfortunate but it just means more for me. 🙂

This cheesecake is so good! Even my family members that aren’t cheesecake fans were won over by its creamy chocolaty goodness. And those who were cheesecake fans ate it up.

Gluten-free death by chocolate cheesecake is the ULTIMATE chocolate cheesecake and the perfect decadent dessert. Crunchy chocolate cookie crust with rich, creamy, chocolate cheesecake filling and topped with a sweet, smooth chocolate ganache.

Cheesecake freezes incredibly well. I froze a big leftover slice and when I unwrapped it and let it thaw a few weeks later, because even in the freezer I can’t resist the cheesecake, it was just as creamy and delicious as the day I baked it.
Cheesecake doesn’t have to be a daunting dessert. It really is a simple filling baked in a cookie crumb crust.
People always make a big deal about sunk middles and cracked tops but I don’t think that you should stress about it. The reason you should make cheesecake is because it is delicious. Creamy, smooth, rich chocolate cheesecake filling baked into a crisp chocolate cookie crust and covered in sweet chocolate ganache. That is why you should bake cheesecake.

Gluten-free death by chocolate cheesecake is the ULTIMATE chocolate cheesecake and the perfect decadent dessert. Crunchy chocolate cookie crust with rich, creamy, chocolate cheesecake filling and topped with a sweet, smooth chocolate ganache.

My middle was a little sunk, and it had a little crack. I probably overbeat my filling or something. I don’t care. Ganache covers a multitude of sins. Cracks disappear under the glistening layer of chocolate.

Gluten-free death by chocolate cheesecake is the ULTIMATE chocolate cheesecake and the perfect decadent dessert. Crunchy chocolate cookie crust with rich, creamy, chocolate cheesecake filling and topped with a sweet, smooth chocolate ganache.

You are just going to eat it anyways.

The filling is actually pretty simple to make. Just cream together cream cheese and sugar, add eggs, chocolate, cocoa, and a little vanilla. Pour it into a cookie crumb crust (I used gluten-free oreo cookies, minus the cream,) and bake.
To prevent it from cracking too badly I don’t remove it from the oven when it has finished cooking. Instead I turn off the oven, and open it about half way until the cheesecake has cooled. This helps it to cool slower and prevents cracking. I’ve messed with water baths before, and yes they really do prevent it from cracking but I have such a hard time not getting water in my cheesecake. I think we’ve already established that a few little cracks are no big deal. Making a water bath is a hassle so I skip it. For me letting the cheesecake cool in the oven isn’t a hassle so I do it.

 

Gluten-free death by chocolate cheesecake is the ULTIMATE chocolate cheesecake and the perfect decadent dessert. Crunchy chocolate cookie crust with rich, creamy, chocolate cheesecake filling and topped with a sweet, smooth chocolate ganache.

I want to enjoy my cheesecake and not be consumed with perfection.

Gluten-Free Death by Chocolate Cheesecake
 
Prep time
Cook time
Total time
 
Gluten-free death by chocolate cheesecake is the ULTIMATE chocolate cheesecake and the perfect decadent dessert. Crunchy chocolate cookie crust with rich, creamy, chocolate cheesecake filling and topped with a sweet, smooth chocolate ganache.
Author:
Serves: 10-12 slices
Ingredients
For the Crust
  • 1½ cups crushed gluten-free chocolate cookies (I used 1 whole package of gluten-free oreo style cookies with the cream removed)
  • 4 Tablespoons butter, melted
For the Filling
  • 4, 8oz pkgs. cream cheese, softened (total of 32 oz)
  • 1¼ cups white sugar
  • 4 eggs
  • ¼ cup cocoa powder
  • 10 oz semisweet chocolate, melted and cooled
For the Ganache
  • 2 cups chopped chocolate
  • 1 cup heavy cream
Instructions
For the Crust
  1. Mix the crushed gluten-free chocolate cookies with the melted butter and press evenly over the bottom and ⅓ up the sides of a 9 inch spring-form pan.
For the Filling
  1. Preheat the oven to 325F.
  2. In a stand mixer or using heavy duty electric hand beaters beat together the cream cheese and sugar until just combined.
  3. Add the eggs and mix until just combined.
  4. Stir in the melted chocolate and cocoa powder, until just combined.
  5. Pour the filling into the prepared crust and bake for 50-60 minutes or until the cheesecake it set around the edges and just the very center will jiggle slightly.
  6. Turn off the oven, prop open the door, and let the cheesecake cool for at least an hour.
For the Ganache
  1. Heat the cream until it is steaming (either in a saucepan on the stove-top or in the microwave.)
  2. Pour the cream over the chocolate and stir until it is all smooth and melted.
  3. Let cool to body temperature before pouring the ganache on the top of the cheesecake.
  4. Let the ganache set before slicing. For best results the cheesecake should be chilled for 4-6 hours, which you can do before or after you pour on the ganache.

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Comments

  1. says

    Death by chocolate indeed! Looks uber CHOCOLATEY! This would be such a great dessert to serve at a dinner party.

    And lol on the ganache coveting a multitude of sins 🙂 It’s totally normal for cheesecakes to crack though — so I think your recipe is on track and I wouldn’t change a thing {it looks awesome!}. That’s what the ganache or sour cream layer are there for 😉
    Audrey @ Unconventional Baker recently posted…Hamantaschen Cookies with Poppy Seed Filling {Gluten-Free, Vegan, Refined Sugar-Free}My Profile

    • flippindeliciousflippindelicious says

      Haha, Thanks Audrey. I agree, totally normal for a cheescake to get a few little cracks. And it is so tasty to cover them!

      • Sharon says

        Instead of a water bath, here is a trick that works for me. What causes cracks is when the outside gets done before the inside. So I take an old dish towel and cut into wide enough strips to wrap around your spring form pan. You wet the toweling first but not dripping wet. Use a couple of safety pins to hold them on and bake as usual. This helps the sides from finishing first.

  2. Shannon says

    love all your recipes! Wondering if cheesecake would work with An egg sub? What do you Ya think? Should I try it?

    • flippindeliciousflippindelicious says

      I don’t work with egg substitutes often enough to know for sure how they would work in a cheesecake Shannon. It very well might work. Comment back and let me know how it tuns out that way everyone will know your results 🙂 I think it is worth a shot. It might not set up the same, but cheesecake is still cheesecake.

  3. Cheryl Rodgers says

    This cheesecake looks fabulous — but I have a question, is the white sugar the recipe calls for cane sugar, or confectioner’s sugar?

  4. Shannon says

    Hi Shannon again. I tried it with four neat eggs. It looked amazing! Tasted awful!! Just like garbonzo beans. SO sad. Im going to try it again with ener-g egg teplacer and see if that will work.

    • flippindeliciousflippindelicious says

      Thanks for updating us. I’ve never used neat eggs before. I hope that the other egg replacer gives you better results.

  5. says

    We adore chocolate so this cake would be a hit at our house! Who can resist this healthy, delectable chocolate treat! Thanks for sharing your Gluten-Free Death By Chocolate Cheesecake with us on the Healthy Happy Green and Natural Party Blog Hop Blog Hop. I’m pinning and sharing.
    Deborah Davis recently posted…Top Cultural Events to See in Moscow My Profile

    • flippindeliciousflippindelicious says

      I used semisweet chocolate, but you really can use whatever chocolate is your favorite or whatever you have on hand. I can’t remember which brand, but I think I used semisweet chocolate chips when I made this recipe. Chocolate chips have a waxy stabilizer in them that *can* mess with a ganache, but usually that is what I have on hand, so I just use it. I haven’t ever had a problem.
      I don’t think you can go wrong with whatever chocolate you use!

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