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.

Best of the Bake Sale: Funfetti Pie!

My cat, Samson, generously donated his plate for this photo.

As a general rule, I don’t like cake. I find it unsatisfying—it lacks the density of cookies and the oozing sweetness of pie. But there’s one exception: Funfetti cake mix. I’m childishly drawn to the boxed stuff, sort of like I’m attracted to glitter or hot pink. And inexplicably so. The colorful confetti of sprinkles adds little beyond visual appeal—no flavor, no texture—yet I find myself eagerly whipping up any Funfetti-containing recipe. (Or happily blowing my diet on Truffula Chip Pancakes.) First, it was Momofuku Birthday Cake Truffles. Then it was Funfetti Chex Mix (aptly called “crack” by my coworker). Now, it’s Funfetti Pie.

I made the pie for a charity bake sale—a bit risky, but appropriate, I thought. The recipe combines the best of the bake sale: flaky piecrust, sugar cookie dough, Funfetti cake, and buttercream frosting. In other words, enough sugar to send me into a diabetic coma. In a good way, of course.

Funfetti Pie

Adapted from: Cake Spy

What you need

Pre-made flaky piecrust, thawed

Sugar cookie dough

Funfetti cake mix

1 cup water

1/3 cup vegetable oil

3 eggs

Sprinkles

Frosting

1.5 cups powdered sugar

1 c butter, softened

½ tsp vanilla extract

½ Tbsp whipping cream

Naked.

Put it all together

1. Preheat oven to 350°F.
2. Press an even layer of sugar cookie dough, about ½” thick, into the bottom of the pie crust.
3. Prepare the Funfetti cake mix according to package directions, using the water, oil, and eggs. Pour it into the pie crust, until it’s about two-thirds full. (You will have leftover cake mix.*)
4. Bake in the preheated oven for 30-35 minutes. The cake should be golden brown. Remove from oven, and let cool completely.
5. To make the frosting, use a stand mixer to blend the butter and powdered sugar. Start on low speed, then once it’s fluffy, crank it up to medium speed for 3 minutes.
6. Add the vanilla and whipping cream, continuing to mix on medium speed for 1 more minute. Spread frosting on completely cooled pie, then decorate with sprinkles.

*I suggest eating it by the spoonful, since calories don’t count while you’re baking. Or make cupcakes. Whichever.

 Sorry, iPhoto blemish remover wouldn't hide my cutting-board mess.

The results

Critic #1: "Just what I needed. It was delicious, and exactly what you'd think Funfetti pie would taste like."

Critic #2: "Just like you: different, interesting, irresistible, and not TOO sweet." 

I'm still deciding if I need therapy after comment #2.