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Black Cat Cupcake Recipe

Ingredients

  • 1 1/4 c Reduced Fat Oreo® cookie crumbs
  • 18 1/4 ozs reduced fat chocolate cake mix
  • 24 pcs Halloween Oreo® cookies
  • 16 ozs reduced fat milk chocolate frosting
  • black string licorice
  • jelly beans
  • semisweet chocolate chips

Directions

  1.   Preheat oven to 350. Prepare 24-2 1/2″ muffin cups with cooking spray and flour; set aside.
  2. Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes.
  3. Remove from pans; cool on wire rack. Make cat faces on each of the  remaining 24 cookies: using some frosting, attach 4-1 1/2″ licorice strings  for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears.
    Let set at least 30 minutes. Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake.
  4. Place 3″ piece licorice string on back half of each cupcake for tail.

Oreo Cheesecake Recipe (Cheesecake Factory)

Ingredients

  • 1 12 cups Oreo cookie crumbs (about 18 to 23 cookies finely chopped)
  • 2 tablespoons melted butter
  • 1 12 lbs cream cheese
  • 1 cup sugar
  • 5 large eggs
  • 14 teaspoon salt
  • 2 teaspoons vanilla
  • 14 cup all-purpose flour
  • 8 ounces sour cream
  • 5 Oreo cookies (coarsely chopped for the batter)
  • 7 –9 coarsely chopped Oreo cookies, for the top of cheese cake

Oreo Cheesecake Recipe (Cheesecake Factory)

Directions

  1. Mix melted butter with Oreo crumbs and press in the bottom of a greased 9 inch springform pan. Cover bottom and 1/2-1 inch up the sides with crumbs. Refrigerate for 15 minutes.
  2. All ingredients need to be at room temperature before beginning.
  3. Beat cream cheese until light and fluffy.
  4. Keep mixer on a low setting during the mixing and beating process.
  5. Add sugar gradually and continue beating cream cheese until mixed through.
  6. Add eggs one at a time and continue to beat until blended.
  7. Stir vanilla, salt and flour into cream cheese and egg mixture.
  8. Add the sour cream.
  9. Turn off the mixer and gently stir in the 5 coarsely chopped Oreo cookies with a spoon.
  10. Pour mixture into springform pan; top with the 7-9 remaining coarsely chopped cookies.
  11. Place pan on top rack and in the middle of a preheated oven at 325 degrees and bake for 60- 75 minutes or until it jiggles slightly in the middle when the pan is gently shaken.
  12. Turn off the oven, prop the door open several inches and let the cheese cake stay in the oven for one hour.
  13. Cool on wire rack.
  14. When cool, refrigerate for 24 hours

Kraft has an even easier recipe on their website.

Nanaimo Bar Cheesecake Recipe

Ingredients

  • 2-1/2 cups Oreo Baking Crumbs
  • 1/2 cup butter, melted
  • 1/4 cup chopped pecans
  • 1/4 cup flaked coconut
  • 4 pkg. (250 g each) Cream Cheese, softened
  • 1 cup sugar
  • 3 Tbsp. Custard Powder
  • 4 eggs
  • 1/2 cup whipping cream
  • 6 oz. Semi-Sweet Chocolate

Directions

  1. Preheat oven to 350°F. Mix baking crumbs, butter, pecans and coconut; press firmly onto bottom of 13×9-inch baking pan. Refrigerate while preparing filling.
  2. Beat cream cheese, sugar and custard powder in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
  3. Bake 40 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Place whipping cream and chocolate in saucepan. Cook on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Pour over cheesecake. Refrigerate 15 min. or until chocolate is firm. Store leftover cheesecake in refrigerator.

Mud Pie Recipe

Ingredients

  • 1/3 cup butter
  • 2 cups chocolate Oreo crumbs
  • 2 liters coffee ice cream
  • 2 cups whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla
  • purchased hot fudge sauce

Directions

  1. Melt butter in a deep dish pie plate.
  2. Add crumbs and mix, pressing to form a crust.
  3. Allow ice cream to sit out for 5-10 minutes to make it easier to scoop, then mound the Oreo shell with all the ice cream.
  4. Press with the back of a spoon to pack ice cream into the shell and smooth the top.
  5. Cover well and freeze.
  6. When ready to serve, whip the cream with the sugar and vanilla until thick.
  7. Serve pie with a mound of freshly whipped cream, hot fudge sauce, and almonds.