Oreo

Mini Pumpkin Swirl Cheesecakes with Oreo Crust

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It was bound to happen.  I jumped aboard the pumpkin train!  I did manage to hold out until mid October.  Things get a little crazy this time of year on food blogs with an abundance of recipes containing pumpkin and pumpkin spices.  But I truly do love this time of year, and the smells and tastes associated with it.  And these pumpkin cheesecakes are truly delicious.  So here’s my obligatory fall pumpkin submission.  Enjoy!

Mini Pumpkin Swirl Cheesecakes with Oreo Crust | Hottie Biscotti

One of the great things about these mini cheesecakes is that they are significantly easier than making a big cheesecake.  They are also easier to serve.  No water bath, no wrapping your spring-form in foil so it doesn’t leak or let water in, no worried anticipation when you take the spring-form off wondering if it’s going to remain beautiful, no cracked top or slicing pieces for guests.  Just mix, fill, bake, chill and enjoy.  Guests serve themselves little cheesecake cupcakes, there’s less clean up and everyone is happy.

Mini Pumpkin Swirl Cheesecakes with Oreo Crust | Hottie Biscotti Mini Pumpkin Swirl Cheesecakes with Oreo Crust | Hottie Biscotti Mini Pumpkin Swirl Cheesecakes with Oreo Crust | Hottie Biscotti

I really like the chocolate Oreo crust, but you could stick with graham crackers or use gingersnaps for some extra fall spice.  Another variation would be to make these all pumpkin and add about 3/4 to 1 cup of pumpkin to the filling.  Keep the spices the same.

This filling is going to make more than enough for a dozen cheesecakes by about 2 or 3, with more pumpkin than plain filling.  I suggest either adding a couple extra Oreos and a tad more butter initially and baking up a few more cheesecakes OR put an entire whole Oreo in the extra baking cups and fill those with the remaining filling.  Bake these after you bake the full tin and keep an eye on them, they will probably bake up a little quicker.  Or you could do as this lazy woman does and just toss the extra.  I’m sorry if wasting food appalls you.  I typically don’t do it.  But I had a crying baby on my hands and needed to finish as soon as possible!

Mini Pumpkin Swirl Cheesecakes with Oreo Crust | Hottie Biscotti pumpkin9 pumpkin18 pumpkin19 pumpkin8

These would make a great addition to a fall dessert table, the orange and black qualify them for Halloween and they would also be perfect for Thanksgiving.  Since they have to be chilled you can make them ahead of time, up to but not more than 48 hours.  After the initial chilling make sure to cover them if they will be kept more than a day in the fridge.

Mini Pumpkin Swirl Cheesecakes with Oreo Crust | Hottie Biscotti

Mini Pumpkin Swirl Cheesecakes with Oreo Crust

Adapted from Bru Crew and Tasty Kitchen

Ingredients

Crust

  • 16 whole Oreo  cookies
  • 4 tablespoons melted butter

Filling

  • 2 packages cream cheese, room temperature (full or low fat)
  • 3/4 cup sugar
  • 2 tablespoons sour cream
  • 2 eggs, room temperature
  • 1 tablespoon vanilla
  • pinch of salt
  • 1/2 cup canned pumpkin puree
  • 3/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon

Directions

Crust

  1. Preheat oven to 350°F.
  2. Place cupcake liners in cupcake tin and spray lightly with cooking spray.
  3. Crush Oreos (either in a food processor or in a plastic bag using a rolling pin and some muscle) to fine crumbs.
  4. Combine Oreo crumbs with butter and mix to combine evenly.
  5. Divide crumb mixture equally between muffin cups (about 2 rounded teaspoons per cup).
  6. Press down firmly and bake for about 6 minutes.  Make filling while these bake.

Filling

  1. Beat cream cheese, sugar and sour cream together until fully combined.  Add in eggs, vanilla and salt,  then beat well.  Scrape the bowl and beat for another 30 seconds or so.
  2. Remove a little less than half (about 1 1/4 cups) of this mixture to another bowl.  Add in the pumpkin and spices and mix well.
  3. On top of each cooked crust spoon one spoonful of plain and one spoonful of pumpkin filling.  Repeat with another spoonful of each, pumpkin on top of plain and plain on top of pumpkin, then swirl them together without mixing too much.
  4. Repeat with the rest of the cups. Each cup should be almost full, but you will probably have a little more filling left over.  See above for how to deal with the excess.
  5. Reduce oven to 325°F and bake for 20 minutes, then increase oven to 350°F and bake 5 minutes more. When the centers of the cheesecakes jiggle just a bit when you shake the pan they’re done.  If they seem really jiggly, bake a few minutes more.  Remove from the oven, let cool for 30 minutes, then transfer entire pan to the fridge for a few hours.  Serve up!

 

 

 

 

Oreo Stuffed Chocolate Cookies

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I’m not sure who really gets the credit for sandwiching an Oreo between cookie dough, but I first saw this cookie on Picky Palate.  Since then I have seen it all over the place.  What a crazy and ridiculously delicious idea!  I made these cookies in February of last year and they were a huge hit.  When I told people that these cookies were in fact 2 cookies wrapped around an Oreo cookie they would kind of roll their eyes, as if to say “This is entirely too decadent for me, or any sane person at all concerned with their waistline.”  But the next thing I knew they’d eaten at least one of them (if not more).  I admit, this is not a cookie you just keep in the cookie jar as a daily treat.

Yesterday was a rainy day here.  I wanted to bake, but didn’t want to venture out.  Before my son was born I would have braved almost anything outside my front door if there was something I needed from the store.  Not the case anymore!  So I raided the pantry.  I had a half of a package of Oreos, but no chocolate chips.  I did have cocoa, butter, flour, sugar and eggs.  So I decided to make a chocolate cookie dough and use that to encase the Oreo.  I ended up with these little…ok, fine, rather large beauties.

These were good.  Gooey, chocolatey, decadent and perfect served with a cold glass of milk or a nice little scoop of vanilla ice cream.    If I had to choose between these and the chocolate chip version, I’d choose the chocolate chip.  I think the texture of the chocolate chip dough against the Oreo was better.  Adding chocolate chips to the chocolate dough might be a good way to get closer to the other version while still giving the chocolate lover in you a nice treat.

My first batch spread quite a bit, making the Oreo inside pretty obvious.  So, prepare the cookies, then chill them on the cookie sheets in the fridge for 15 minutes or so.

Oreo Stuffed Chocolate Cookies

Ingredients

  • 2 sticks (1 cup) butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoon vanilla
  • 2 cups flour
  • 2/3 cup cocoa
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 15-18 Oreo cookies

Directions

  1. Preheat oven to 350°F.
  2. Cream butter and sugar until light and fluffy, 3-4 minutes.
  3. Add in eggs, one at a time, then mix in vanilla.
  4. In a separate bowl whisk flour, cocoa, baking soda, and salt.
  5. Mix dry ingredients into butter mixture on low speed until all flour is incorporated.  Use a spatula to get dough from the bottom of your bowl, then mix again until dough is uniform.  Chill dough for 45 minutes to 1 hour.
  6. Scoop 2 rounded tablespoons of dough, slightly flatten one scoop and place Oreo on top.  Cover Oreo with the other scoop of dough and press dough around edges, making sure the Oreo is enclosed and the cookie is even in thickness.
  7. Repeat, and bake cookies (about 6 to a sheet) for 11-13 minutes.  They will look done, but still be soft.  Let them cool on the sheets for 2-3 minutes, then move to cooking racks.

Holiday Baking: Oreo and Nutter Butter Truffles

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If you’ve been part of a cookie exchange or received some gifts from the kitchen this Christmas, then there is a good chance you have seen these.  A super simple, three ingredient treat that looks way more impressive than it actually is.  These cute little goodies are so sweet and so yummy.

When you shape these, make sure to make them small.  They really are rich.  If they are too big you may not be able to eat the whole thing, or you’ll feel too guilty taking a second one, and then you won’t get to try both kinds!

The recipe for the Oreo truffles came from the Kraft website.  I used candy coating instead of chocolate squares.  Melting chocolate just never seems to harden well enough.  Does anyone have any tips for coating with real chocolate?

After I made these I thought I should have used the white candy coating for a nice contrast from outer white coating to inner dark chocolate.  Then I thought about all the possibilities there are with these truffles.  You could use any sandwich cookie.  So I did the same thing with a package of Nutter Butters.  The white coating gave me some issues, so these were not as evenly coated as the chocolate.  The peanut butter truffles would have been delicious with the chocolate coating.  Who doesn’t like that peanut butter and chocolate combination?

I love the sprinkles of cookie crumbs on top of these truffles.  It gives them more of a true chocolate truffle appearance (and it helps to hide any uneven coating).  If you really wanted to dress these up even more and make them appealing to foodies, sprinkle with some flaked sea salt.  Some people might be averse to this sweet and salty combo, but it really is wonderful.  You can find flaked sea salt at many grocery stores.  It isn’t cheap, but you don’t use very much and it goes a long way.  This one by Maldon is the one I see most often.

If you don’t have a food processor, get to work with a large ziploc bag and a rolling pin to break the cookies into crumbs.  Make sure when you start coating the balls that you have 2 cookie sheets prepped with parchment paper, wax paper or Silpats.  This makes clean up a breeze, and removing the truffles much easier.

Oreo Truffles

Ingredients

  • 1 package Oreo cookies
  • 1 8-ounce package cream cheese, softened
  • 1 package chocolate candy coating

Directions

  1. Process Oreos in a food processor to fine crumbs.
  2. Reserve about 1/2 cup of the crumbs in a small bowl.
  3. Combine the remaining crumbs and the cream cheese and mix until evenly combined.
  4. Form dough into ping pong sized balls, between 45 and 55 depending on size.
  5. Melt chocolate coating according to package instructions.  Coat each ball and place on parchment or wax paper.  Sprinkle with reserved crumbs while chocolate is still wet.
  6. Chill truffles for at least an hour, then store in sealed containers in the fridge until serving.

Nutter Butter Truffles

Ingredients

  • 1 package Nutter Butters cookies
  • 1 8-ounce package cream cheese, softened
  • 1 package chocolate or white candy coating

Directions

  1. Process cookies in a food processor to fine crumbs.
  2. Reserve about 1/2 cup of the crumbs in a small bowl.
  3. Combine the remaining crumbs and the cream cheese and mix until evenly combined.
  4. Form dough into ping pong sized balls, between 45 and 55 depending on size.
  5. Melt chocolate coating according to package instructions.  Coat each ball and place on parchment or wax paper.  Sprinkle with reserved crumbs while chocolate is still wet.
  6. Chill truffles for at least an hour, then store in sealed containers in the fridge until serving.