Vanilla Bourbon Cheesecake with a Golden Oreo Crust

Like Sleeping Beauty, I have a (fairy) Godmother named Meriwether (Aurora’s is spelled Merryweather.) My Godmother Meriwether and her husband became friends with my parents when they were in college.  Meriwether is a wonderful Godmother and has always supported my love of cooking.  One of my favorite recipes of all time is her cheesecake.  I shared her original recipe on her birthday this year. I used her recipe as the inspiration for this one which swaps graham-crackers for vanilla sandwich cookies and adds a hint of bourbon.  DSC_0583

What to buy:

For the filling:

  • 2 packages cream cheese (16 ounces total)
  • 2 eggs
  • 1/2 cup powdered milk
  • 1/2 cup white sugar
  • 1 teaspoon almond extract
  • 1 teaspoon bourbon vanilla or 1/2 teaspoon plain vanilla extract and 1/2 teaspoon bourbon

For the topping:

  • 1 cup sour cream
  • 3 tablespoons brown sugar
  • 1 teaspoon almond extract
  • 1 teaspoon bourbon vanilla or 1/2 teaspoon plain vanilla extract and 1/2 teaspoon bourbon

for the crust:

  • 20-25 golden oreos  or vanilla sandwich cookies (I used Trader Joe’s brand)
  • 1 tablespoon bourbon vanilla or 1/2 tablespoon plain vanilla extract and 1/2 tablespoon bourbon
  • 4 tablespoons butter, melted

What to do:

to make your crust:

  • preheat oven to 350 degrees
  • finely process golden oreos in a food processor with vanilla(or blender as I did,) add crumbs  to pie dish and pour melted butter on top, pressing to mix into a 9” pie plate (don’t worry if it looks too crumbly, the crust will harden as it bakes)
  • bake 10 minutes, set aside to cool

to make your filling/topping:

  • preheat oven to 300 degrees
  • blend the first 6 ingredients until smooth and pour into oreo crust
  • bake at 300 degrees for 25 minutes
  • mix remaining three ingredients for the topping and pour on top of baked cheesecake filling
  • bake for another 10 minutes at 300 degrees
  • garnish with berries, whipped cream or whatever you like!

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