Creamy, nutty, smoky, caramelized cheesecake with a crunchy Gluten-Free Oreo crust. These beauties are baked in a muffin pan for a perfect tea time treat!
Creamy, nutty, smoky, caramelized cheesecake with a crunchy Gluten-Free Oreo crust. These beauties are baked in a muffin pan for a perfect tea time treat!
INGREDIENTS
2 blocks (16 oz) cream cheese, room temperature
1 cup granulated sugar
4 eggs, room temperature
1/2 teaspoon sea salt
2 teaspoon vanilla extract
3 tablespoons Lorraine’s Gluten-Free All Purpose Flour
2 cups heavy cream
36 pieces gluten-free Oreos
Oven Temperature:
Preheat oven to 425ºF
Bake Time:
20 – 25 min until golden deep dark brown
Store leftover cheesecakes in an airtight container in the fridge. Let cheesecake sit for a few minutes at room temperature to remove chill before serving.