Cookies Packed with Oreos and Stuffed with Cheesecake
My Oreo cheesecake cookies feature a creamy cheesecake filling inside chewy Oreo flecked cookies. While there are a few steps, this recipe is so easy!
Recipe:
Ingredients
Cheesecake Filling
8 oz cream cheese, softened (226g)
⅓ cup granulated sugar (66g)
2 Tablespoons sour cream
¼ teaspoon vanilla extract
Cookie Dough
1 cup unsalted butter, softened (226g)
1 ½ cups granulated sugar (300g)
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
3 ⅔ cups all-purpose flour (450g)
2 Tablespoons cornstarch
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup mini chocolate chips (170g)
20 Oreo cookies, broken. (see note)
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Instructions
00:00 Introduction
Cheesecake Filling
00:21 In a medium-sized mixing bowl, stir together softened cream cheese and sugar until smooth and creamy.
01:00 Add sour cream and vanilla extract and stir until smooth and combined.
01:36 Drop filling by level 1 Tablespoon-sized scoop onto a wax paper lined baking sheet and transfer to the freezer to firm up while you prepare your cookie dough.
Cookie Dough
02:38 In a large bowl using an electric mixer (or in the bowl of a stand mixer) combine butter and sugar and beat until light and fluffy.
04:27 Add eggs and vanilla extract and stir well.
05:17 In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
06:38 Gradually add the dry ingredients to the wet, stirring until completely combined.
07:32 Add chocolate chips and Oreos and use a spatula to fold into the dough until well distributed.
09:30 Cover bowl with plastic wrap and chill in the refrigerator for 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat oven to 375F (190C).
10:00 Once dough has chilled, scoop ¼ cup of dough, form into a ball, and use your thumb to press a crater into the center of the dough ball.
10:41 Remove cheesecake filling from the freezer and press a dollop into the center of your dough. Fold the cookie dough around the filling, completely concealing it into the center of the cookie. Roll dough between your palms to form into a ball.
11:16 Place cookie dough balls onto your parchment paper lined baking sheet, spacing at least 2” (5cm) apart. Bake for 12 minutes or until edges of cookies begin to turn a light golden brown.
12:40 Allow cookies to cool completely before serving.
Notes
Oreo Cookies
For cleaner looking cookies (more stark black/white), you can break the oreos into a separate bowl and then pour through a fine mesh sifter before adding to the dough to keep the crumbs out of the dough.
Cheesecake Filling
The cheesecake filling will defrost quickly and can be difficult to work with if it becomes too warm. I recommend keeping them in the freezer and pulling out the dollops just as needed.
Storing
Store in an airtight container at room temperature for up to 24 hours or in the refrigerator in an airtight container for up to 5 days. Cookies taste best at room temperature, so I like to remove them from the fridge 10-15 minutes before enjoying.
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The Perfect Recipe For All Of Your Summer Fruits!
My homemade Fruit Tart is served on a crisp, slightly crumbly, chocolate-brushed shortbread crust, filled with homemade pastry cream, and decorated with fresh glazed fruit.
Full Printable Recipe:
Ingredients
PASTRY CREAM
½ cup whole milk 118ml
⅔ cup heavy cream 158ml
¼ cup 50g + 2 Tablespoons granulated sugar, divided
¼ teaspoon salt
3 large egg yolks room temperature
2 Tablespoons cornstarch
2 Tablespoons unsalted butter softened and cut into 4 pieces
½ teaspoon vanilla extract
TART CRUST
1½ cups all-purpose flour 190g
1/2 cup powdered sugar 65g
1/4 teaspoon salt
8 Tablespoons unsalted butter very cold and cut into 8 pieces (113g)
1 large egg cold preferred
½ teaspoon vanilla extract
FOR ASSEMBLY
¼ cup semisweet chocolate chips melted (may substitute milk chocolate, dark chocolate, or white chocolate) (45g)
3 cups Fruit of your choice I usually need approximately 3-4 cups of fruit. I recommend a mix of strawberries, blueberries, and raspberries. Kiwis, blackberries, and mandarin slices are other good options.
2 Tablespoons apple jelly optional
1 teaspoon water optional
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Food Processor (Affiliate Link)
Instructions
PASTRY CREAM
Combine milk, cream, 1/4 cup (50g) sugar, and salt in a medium-sized saucepan over medium heat. Stir constantly until sugar is dissolved and mixture comes to a simmer. Remove from heat and allow to cool in the saucepan for 10 minutes.
In a separate medium-sized bowl vigorously whisk together egg yolks and remaining 2 Tablespoons of sugar for about 15 seconds. Sprinkle cornstarch over the mixture and whisk again until slightly thickened (about 30 seconds).
Measure about ⅓ cup of (slightly cooled) cream mixture and slowly drizzle it into the egg mixture while constantly whisking. This is to temper your eggs and keep them from cooking! While still whisking, gradually drizzle in the remainder of your cream mixture until completely combined.
Pour mixture back into saucepan and return to the stovetop over medium heat. Whisk frequently until thickened almost to a pudding-like consistency (mixture may simmer, this will take several minutes) and immediately remove from heat.
Pour through a fine mesh strainer into a heatproof bowl. Add butter, one piece at a time, whisking after each addition until completely combined. Whisk in vanilla extract.
Allow to cool for about 20 minutes at room temperature, then cover by placing a piece of parchment paper or plastic wrap directly against the surface of the pastry cream and refrigerate for at least 2-4 hours. While this is chilling, prepare the tart crust, as it will need to chill for a total of 90 minutes.
Tart Crust
Combine flour, sugar, and salt in the basin of a food processor.
Scatter butter pieces over the flour mixture and pulse until the mixture resembles coarse crumbs (about 10 pulses).
In a small dish, whisk together egg and vanilla extract and drizzle over flour mixture. Pulse again until dough just begins to cling together and holds together when pressed with your thumb and forefinger (see image in post or video), about 15 one-second pulses.
Form dough into a disc and wrap tightly in plastic wrap. Chill for one hour.
Roll chilled dough into a 10-11” disc and form into a 9” tart pan. Prick multiple times with a fork and then take a large piece of parchment paper and carefully form it into your tart crust (if your crust is being damaged as you try to do this, just chill your dough and then fit with the parchment paper). Fill parchment paper with pie weights or dry beans, and make sure you are using enough parchment that you can easily lift it and the weights from the tart. See video for visual if needed. Transfer to freezer for 30 minutes to prevent shrinking. Meanwhile, preheat oven to 375F (190C).
Once dough has chilled and oven is preheated, transfer to 375F/190C oven (I’ve found it can be tricky moving a tart pan with a removable bottom and sometimes like to bake mine on a cookie sheet to easily remove it from the oven) and bake for 20 minutes or edges are just beginning to turn light golden brown. Carefully remove parchment paper and pie weights and bake another 5 minutes until light golden brown all over. Allow to cool before assembling.
ASSEMBLY
Once tart crust has cooled, spread or brush (with a pastry brush) a thin layer of chocolate over the bottom and up the sides of the tart crust. Place this in the refrigerator for about 10 minutes for the chocolate to harden.
Once chocolate is hardened, remove from fridge and evenly spread chilled pastry cream in the shell. Arrange fruit over the cream as desired.
If desired, melt together apple jelly and water for 10-20 seconds and stir well. Use a pastry brush to brush or dab jelly over the surface of the fruit for a glaze. Serve. Store leftovers in the refrigerator, covered, for up to 2 days.
Recipe: Nesselrode Pie
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INGREDIENTS:
Makes 1 pie
For the pie and pudding: :
1 fully cooked pie shell (your favorite recipe)
1 envelope gelatin
3/4 cups buttermilk
3/4 cups heavy cream, plus an additional 1/2 cup
3 eggs, separated
1/4 cup sugar, plus an additional ⅓ cup sugar
1 tablespoon dark rum
1 teaspoon vanilla
Pinch salt
1 cup candied fruit mix, drained of syrup and rinsed once
Chocolate shavings, for garnish
For the Nesselrode fruit mix::
1/3 cup chopped roasted chestnuts
3 dates, chopped
1/2 teaspoon salt
1/4 cup dried cranberries
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/3 cup honey
Combine buttermilk and ¾ cup heavy cream together in a small saucepan and sprinkle gelatin over to to soften—about 5 minutes. Cook over medium heat until mixture begins to steam, stirring to ensure gelatin dissolves.
In a small bowl, whisk together yolks and ¼ cup sugar until pale yellow. Temper in the hot milk mixture a bit at a time, then return to saucepan and continue to cook until it coats the back of a spoon.
Pour through a strainer into a bowl set in an ice bath. Add vanilla, salt, and rum, and stir continually until custard stops steaming. Set aside to cool completely.
Whisk egg whites into a soft peak. Continue whisking while adding ⅓ cup sugar and bring to a firm-peaked French meringue.
Whip ½ cup heavy cream to stiff peaks.
In a large bowl, fold together the custard and Nesselrode fruit mix. In alternating additions, fold in the meringue and whipped cream. Pour into cooked pie shell, top with chocolate shavings, and place in either fridge or freezer to set completely.
To make the fruit: Mix all ingredients together in a 2-quart saucepan, then add enough water to cover by about 1/2-inch. Bring to a boil, then reduce to a simmer and cook for 5 minutes. Remove from heat and allow to cool completely before incorporating.
Apple Pie Spice - Kitchen Cat
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✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 ts : Allspice
1/4 c : Cinnamon
1 ts : Ground Ginger
2 ts : Nutmeg
How To Make Homemade Cheese! Simple, Cheap & Delicious
Homemade, farm fresh cheese is easier than you think! We promise! After picking up our weekly supply of fresh raw cow's milk, Sarah walks you through how to make a simple fresh farmer's cheese. Just three ingredients! Milk, vinegar, and salt. In about an hour. No rennet, no waiting, no aging.
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Living Traditions Homestead is all about living a simple and sustainable way of life. We believe the world has gotten too “busy” and that people are missing out on many of the true blessings this world has to offer. We started as a small urban homestead in Gilbert, AZ and after the city grew up around us, decided it was time leave corporate America and take a big leap of faith by moving our family to the Missouri Ozarks.
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Hungarian Goulash Fresh And Traditional | Paprika Stew | Cooking Around The World
There was a time when every stew was referred to as Hungarian Goulash, because information, especially about food was hard to get. Today, it is very specific and there are not too many variations on the original recipe. The main difference has been the use of smoked paprika over paprika and the addition of sugar to balance out the acid from the tomatoes. Often it is served with either potato or rice, but in this example I have pared it with leeks and asparagus. So let's get cooking..........
400 grams cross cut blade steak or topside steak
1 onion roughly chopped
1 large carrot chopped rustically
1 tsp fennel seeds
4 medium sized mushrooms
1 can of Italian tomatoes pureed
2 cloves garlic
2 Oxo beef stock cubes dissolved in 500mls water
1 and 1/2 tbsp paprika
1/4 cup of plain flour
1 bunch of asparagus
1 leek
1/4 cup of lite cream
50 grams of butter all up
Extra virgin olive oil
Salt and Pepper
To make sure you can cook anything with just the addition of some meat, fish or vegetables then have a look at my Pantry Staples.
Pantry Staples
These pantry staples will do for most foods, so always have them on hand.
Herbs: Preferred fresh, but just in case it pays to carry there dry herbs
Basil, Oregano, Tarragon, Sage, Thyme, Rosemary, Bay Leaves, Mint Leaves
Spices: Cooking anything from the east will require these
Ground Cloves, Nixed Spice, Cinnamon, Fennel Seeds, Cumin Seeds, Ground Coriander, Red Chilli Flakes, Red Chilli Powder, Green Cardamom Pods, Garam Masala, Turmeric Powder, Allspice, Caraway Seeds, Cayenne Pepper, Star Anise,
Fenugreek Seeds, Sesame Seeds, Black Peppercorns, Pink Himalayan Salt
Sauces: Just a handful of common ones
Hoisin Sauce, Oyster Sauce, Tomato Sauce, Soy Sauce, Sweet Chilli Sauce, Mango Chutney, Worcester Sauce, Mint Sauce
Vinegars, Oils, Pickles: I've just included the basics here
Red Wine Vinegar, Balsamic Vinegar, White Vinegar, Malt Vinegar, Raspberry Vinegar, Extra virgin Olive Oil, Rice Bran Oil, Pitted Black Olives, Capers
Tinned Goods: Always have these on hand and save a trip to supermarket
Tomatoes Whole, Chick Peas, Brown Lentils, Red Kidney beans, Black Beans, Anchovies, Tomato Puree, Tuna (425gm), Coconut Milk, Jar Of Liquid Honey
Dry Goods: What every pantry should have.
Flour, Self Raising Flour, Gluten Free Flour (if needed), Corn Flour, Baking powder, baking soda, Vanilla extract, Icing Sugar, Caster Sugar, Brown sugar, Raw Sugar, Basmati Rice , Arborio Rice, Spaghetti, Penne, Macaroni, Lasagne Sheets, Fettuccini, Desiccated Coconut
Most recent Videos from Cooking around the world:
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Cajun Chicken And Asparagus Salad:
Thai Chicken With Mushrooms:
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Kukul Mas Sri Lankan Chicken Coconut Curry:
Air Fryer Sausage Rolls :
Air Fryer Roast Potatoes :
Air fryer Whole Chicken:
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Below are the countries I have covered so far. My aim is to cook a dish from every country in the world.
Algeria
Australia, New Zealand
Austria, England, Wales, Portugal, Greece, Italy, France
Egypt, Morocco
Thailand, China, Sri Lanka, India, Philippines. Indonesia, Malaysia
United States of America, Canada, Mexico
Lebanon
Russia
Hungary, Turkey
Music by kamaleshsiddu and Pixabay
Music by Roni Bar Hadas - You're gonna tell me
Music by Liborio Conti - Clear path
Opening video by David Argueta from Pixabay
Background music courtesy of
Filmed using a Canon EOS 550D with 18 - 55mm lens with IS
Secondary camera Kaiser Bass X450
Microphone Boya BY-MM1 Mini Cardioid Condenser Microphone
WeiFeng WT3730 Light Weight Tripod
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If you would like to make a one off donation to help with ingredients and my constant appliance and utensil updates, then please use the link below. Any contribution will be very much appreciated.