Cookie Dough Oreo Cheesecake

Cookie Dough Oreos are officially on supermarket shelves. Of course, I promptly snatched up a package at Target, dug in the second I got home...and was kind of disappointed. 

They ARE better than most of the limited-time Oreos I've had in the past (I always buy them, but rarely like them). But they still don't really taste like cookie dough. As my sister put it, they have "a fake/manufactured cookie dough taste." Let's just say there's no risk of me digging the creme filling out by the spoonful.

In my opinion, any kind of Oreo, even the original ones, is best incorporated into a baked good. So I decided to whip up a Cookie Dough Oreo Cheesecake. Can you really ever go wrong with cheesecake? I think not. 

I was not disappointed.

I crushed up several Cookie Dough Oreos for the crust, then chopped up the rest and stirred them into the cheesecake batter. To make up for the Oreos' lacking flavor, I layered some actual cookie dough between the crust and the cheesecake. This was not a mistake.

What You Need

24 Cookie Dough Oreos, divided
2 Tbsp butter, melted
2 packages (8 ounces each) cream cheese, at room temperature 
1 jar (7 ounces) marshmallow creme
1 egg
1 package pre-made chocolate chip cookie dough (I used Toll House Chocolate Chip Lovers)

Put It All Together

1. Preheat your oven to 350°F.
2. Coat a springform pan with cooking spray. 
3. Crush 14 Oreos in a food processor, until finely ground. Mix with the melted butter, and firmly pack into the bottom of the prepared pan. Bake for 10 minutes, then cool for 10 minutes.
4. Press the cookie dough into a half-inch thick layer on top of the crust. (I used about three-fourths of the dough in the package.) 
5. Beat the cream cheese and marshmallow creme until smooth. Add the egg, and mix well. Chop up the remaining Oreos, and stir into the cream cheese mixture. 
6. Pour the mixture over the cookie dough, then bake for 20 to 25 minutes. Allow to cool completely, then refrigerate for at least 4 hours before serving.

8 NEW Treats for Dessert Fiends

Crest Mint Chocolate Toothpaste

I'm a Crest loyalist, but I have my doubts about chocolate-flavored toothpaste. If I really wanted my breath to smell like chocolate, I'd eat a piece of—get this—chocolate. Yet Crest claims the "rich, creamy cocoa flavor" is a calorie-free way to indulge, although I usually like to swallow my chocolate, not spit it in the sink. Skepticism aside, I'll probably be suckered into buying a tube, just to say I tried it. Or maybe I'll go for one of the other slightly more palatable-sounding flavors: Vanilla Mint Spark and Lime Spearmint Zest.

Cookie Dough Oreos

Who, you might ask, buys all of the bizarre flavors of Oreos that have come out over the last few years? Me, that's who. I'm a sucker for novelty products, and in this case, I'm legit excited, because two of my favorite flavors are colliding. These limited-time Oreos hit shelves February 3rd. I'll be the first in line.

Marshmallow Crispy Oreos

If you can get past the stupid name—no doubt, a way to avoid the inevitable trademark trouble of using the term "Rice Krispies"—these Oreos sound just as promising as the cookie dough ones, as long as the marshmallow flavor is authentic, and not some artificial-tasting knock-off (like cheesecake ice cream, which is always a disappointment). These yummies also debut on February 3rd.

Starbucks Tiramisu Latte

Now that I have an Italian last name, I'm obligated to include the new Starbucks Tiramisu Latte, even though I actually hate the dessert. (Just don't tell my in-laws.) I also hate coffee, so I won't be trying this creation, which consists of espresso, mascarpone flavor, and cocoa espresso powder. Unfortunately for tiramisu fans, it's only being debuted in two cities this winter: St. Louis and Jacksonville, since, you know, those Floridians are the ones who really need a hot drink. 

Hershey's Spreads

My mom recently tried Nutella for the first time (a little late on that one, right?), and she loved it. Lucky for her, the food world has finally caught onto the whole hazelnut/chocolate trend, too: Hershey just released a Nutella knock-off, as well as plain chocolate and chocolate/almond spreads. I've yet to try them, but will probably buy a jar the next time I go to the supermarket hungry. 

Hershey's Chocolate Bar 3-D Printer

Don't get too excited, because I'm a little premature on this one: Hershey has partnered with a 3-D printing company to allow people to create custom chocolate bars. No word on when it's going to debut, or how much it'll cost. I foresee the world's first $100 candy bar. 

Butterfinger Peanut Butter Cups

My mourning period for Butterfinger B&B's may officially be over. I'm a Reese's Cup fiend, and I feel confident the crunchy, Butterfinger texture will add an extra layer of intrigue to the classic candy. Expect to see a commercial for this new Nestle creation during the Super Bowl!

Dunkin' Donuts Heart-Shaped Cookie Dough Donut

I felt my heart skip a bit when I read the name of this Valentine's Day donut, but then I read the kind-of-disappointing description: The "cookie dough" is really just buttercream filling, with chocolate icing and chocolate chips on top. (Dunkin' claims the vanilla flavor is "similar" to cookie dough.) That doesn't sound like cookie dough to me. Alas, I'm still willing to take my chances.

Oreo Pumpkin Cheesecake Bars

This post is supposed to be about pumpkin cinnamon rolls. I stocked up on all the necessary ingredients this weekend, but every time I thought about dealing with yeast, my zeal for cinnamon rolls dissipated. 

Besides, I have a jar of Oreos getting staler by the second. (Without fail, my guests ask for an Oreo, and I have to warn them about the compromised quality, thanks to my non-air-tight cookie jar. That's what I get for buying a $4 jar.)

I wasn't sure how Oreos would taste with pumpkin, especially Birthday Cake Oreos, which have been lingering around my house for months. But I plunged ahead. (Don't be alarmed by the colored dots in the photos. Those are from the Birthday Cake creme filling.) 

I found the recipe on Something Swanky, but modified it slightly. The recipe calls for Oreos crumbled on top, which I did, but with an extra flair: I tossed the cookie pieces in butter, then covered them in yellow cake mix, creating a crumb-like topping. I ditched the chocolate chips on top, since that might be TOO sweet (if that's even possible).

My first tester was a sugar fanatic like me, so she, of course, wanted a second serving. But the true test was my husband, who had just eaten a steak (which to him is the definition of culinary heaven). He gave me a fist pump, which in Frank language means a job well done (and also means I'm apparently married to a teenage boy). 

Oreo Pumpkin Cheesecake Bars

What you need

The crust:

20 Oreo cookies + 5 for topping

2.5 Tbsp butter + 2.5 Tbsp for topping

1/3 cup yellow cake mix 

The filling:

2 (8-oz) packages cream cheese (I used lower-calorie neufchatel) 

1 cup sugar

1 cup canned pumpkin puree

3 large eggs

1 tsp vanilla

3 Tbsp flour

1 tsp pumpkin pie spice (I just used cinnamon)

1/4 tsp salt

Put it all together

1. Preheat the oven to 350°F. Line an 8" square baking dish with foil, then lightly coat it with cooking spray.
2. Crush the 20 Oreos for the crust in a food processor (I hand-crushed them for a chunkier crust), then toss with 2.5 Tbsp melted butter. Press into the prepared pan, and bake for 10 minutes.
3. To make the filling, beat the cream cheese (at room temperature) with the sugar. Once smooth, add the pumpkin puree, followed by the eggs one at a time. Finally, incorporate the flour, spice, and salt. Pour the mixture over the crust.
4. Crumble the remaining 5 Oreos, toss them in 2.5 Tbsp melted butter, then coat them in the cake mix. Sprinkle evenly on top of the pumpkin mixture.
5. Bake for 40 to 45 minutes. Cool completely, then cover and place in the refrigerator for at least 3 hours before serving.

Gingerbread Cookie Truffles

I LOVE Christmas. But ever since I moved up north, I haven't gone all out with the decorations. I've set up a wimpy little Walmart tree, if that even counts. This year I decided it was time: I'm engaged, and Frank has a house (with a stocking-ready fireplace!) just begging to be decked out. So we bought our first real tree, had stockings embroidered with our names, and set up the Christmas village from my childhood in the window.

I was dying to share my decorations, so I invited a couple friends over for hot chocolate, a fire, and...

Gingerbread cookie truffles! 

Excuse my sloppiness. I hate coating truffles!

I've never been a big fan of gingerbread cookies, unless they're in the shape of a house. (My best creation: a gingerbread version of Graceland.) But, of course, being a huge fan of novelty Oreos, I had to buy Gingerbread Oreos. I was pleasantly surprised: They actually taste authentic (no chemical aftertaste, as you might expect), and the creme filling lends an extra layer of texture normal gingerbread lacks.

For the truffles, I crushed up the Gingerbread Oreos, combined them with cream cheese, and coated them with melted cinnamon chips. The cream cheese didn't undermine the rich, gingerbread flavor, and the cinnamon chips only enhanced the warmth of the cookies. Delicious.

Gingerbread Cookie Truffles

What you need
36 Gingerbread Oreos, finely crushed
8 oz. cream cheese, softened 
16 oz. Hershey's Cinnamon Chips 

Put it all together

1. Thoroughly combine the Oreo crumbs and cream cheese. 
2. Roll into 1- inch balls, then dip in melted cinnamon chips. Lay on a wax paper-covered baking sheet, and refrigerate until firm, about an hour.  

You may also enjoy...
Churro Cake Ball Truffles
Birthday Cake Oreo Bark  

 

Birthday Cake Oreo Bark

I'm well aware that I just made Birthday Cake Cheesecake. But I think my recipe repetition is justified, because I FINALLY found Birthday Cake Oreos! I'd all but given up on tracking down the elusive cookies, assuming they were a very-very-limited-time release. But this weekend, when I was visiting my family in Tennessee, there they were, prominently displayed on a shelf in Walmart. Naturally, I snagged two packages. (Which means they'll be appearing in a few more recipes in the near future.) 

       I considered making truffles, but it was nearly 9 o'clock when I started baking, so I wanted something simple (and instantly rewarding). My solution: Oreo bark. It doesn't require baking, it hardens quickly, and it's so sweet I only need one piece to satisfy my sugar craving. 

       I incorporated cake batter into the recipe, which, as my boyfriend so kindly commented, made it taste like frosting. I think he (with his pitifully weak sweet tooth) intended that as an insult, but I consider it a compliment—I could eat frosting by the spoonful. Now I don't even need the spoon.

Birthday Cake Oreo Bark

What you need
12 oz almond bark candy
1/3 cup yellow cake mix
12 Birthday Cake Oreos, crumbled
Sprinkles

Put it all together

1. Break up the almond bark candy, and place it in a microwave-safe bowl. Heat until melted, about 1 to 2 minutes, stirring every 30 seconds. 
2. Stir the cake mix into the melted candy, then add the crumbled Oreos and gently combine. 
3. Spread mixture to 1/4" thickness on a baking sheet lined with parchment paper and greased lightly. Top with sprinkles. Allow to harden completely. (It should take about half an hour.)
4. Cut into squares and serve!

You may also enjoy...

Birthday Cake Cheesecake
Funfetti Pie
Peeps Rice Krispies Treats

Creamsicle Oreo-Stuffed Orange Cookies

Some of the best things in life are orange and white. 

There's my cat, Samson. 

Grown-up Samson.

Teenage Samson.

Baby Samson.

My alma mater, the University of Tennessee.

And, now...

Creamsicle Oreos!!!

I snatched up these limited-edition yummies, no questions asked. I learned my lesson with Birthday Cake Oreos a few weeks back—I didn't buy them the first time I saw them, and within a week, they were nowhere to be found. I was dying to make Birthday Cake Oreo-stuffed Funfetti Cookies, but, clearly, it was not meant to be. Luckily, I've been newly inspired by Creamsicle Oreos, since I do love orange creme almost as much as I love Funfetti. I whipped up a batch of orange cake mix cookie dough, nestled it around the cookies, and voila, creamy, citrusy deliciousness. 

One suggestion: Eat them while they're fresh. The texture of the hot, gooey center contrasts deliciously with the cookie's crispness. 

Creamsicle Oreo-Stuffed Orange Cookies

What you need

1 bag Creamsicle Oreos

1 box orange cake mix

1/3 cup oil

2 eggs

Colored sugar crystals  

Put it all together

1. Preheat the oven to 350°F.
2. Stir together the cake mix, oil, and eggs until thoroughly combined.
3. Measure out tablespoon-size balls of dough. Place a dough ball on either side of each Oreo, and press the two pieces of dough around the edges of the cookie. No part of the Oreo should still be visible. Sprinkle with sugar crystals.
4. Place the covered Oreos two inches apart on a baking sheet. Bake in the preheated oven for 10-12 minutes. 
5. Eat while hot!