Oreo Goat Cheese Cheesecake
With our favorite cookie being the Oreo, it was a must for me to create a unique recipe involving it! I opted for a spin on the traditional cheesecake incorporating goat cheese as well as cream cheese and the lighter greek yogurt alternative. The combination is a perfect amount of sweetness meaning you can skip the glass of water after....if desserts tend to have that effect on you!
Oreo Goat Cheese Cheesecake Ingredients:
For Cheesecake Crust:
1 package (14.3 oz) Oreos
6 tablespoons melted butter
For Cheesecake Filling:
Note: all cheeses should be at room temperature
12 oz. goat cheese
8 oz. greek yogurt
8 oz cream cheese
1 teaspoon vanilla extract
4 teaspoon lemon juice
1/2 cup sugar
1 can (6.5 oz) Reddi Whip
10 oreos crushed
Smuckers hot fudge topping for drizzle
Oreo Goat Cheese Cheesecake Instructions:
Preheat the oven to 325 degrees and grease all sides of springform pan.
Begin by crushing one entire package of oreos for the cheesecake crust in a blender. In a mixing bowl, add the oreo crumbles and mix with the melted butter evenly. Add the crust into the springform pan and press down with a fork. Bake for 10 minutes and remove to cool.
In a large mixing bowl, add the cheeses, vanilla extract, lemon juice, and sugar. Use a hand held mixer to blend until smooth. Pour filling onto the top of crust in springform pan. Place the pan onto a baking sheet. Then, pour 2 cups of water onto baking sheet surrounding the pan. Place in oven and bake for 50 minutes. *The water bath will help in avoiding cracks in your cheesecake!
Then, open the oven door and turn off heat. The cheesecake will continue to cook for 1 hour on the pan itself.
Remove and refrigerate for 4-5 hours (ideally overnight) to let cheesecake set.
Top with whipped cream as desired. Warm up fudge topping and drizzle before serving! Enjoy!!!
Life is better with a sweet tooth,