The Pioneer Woman Tasty Kitchen
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Chocolate Chip Cookie Dough Filled Oreo Cheesecakes

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Oh my good gravy are these good. And simple.

Ingredients

  • FOR THE COOKIE DOUGH:
  • ¼ cups Butter, Softened
  • ¼ cups Granulated Sugar
  • 1 Tablespoon Powdered Sugar
  • 1 Tablespoon Brown Sugar
  • ¾ teaspoons Vanilla Extract
  • 1 pinch Salt
  • ½ cups All-purpose Flour
  • 2 Tablespoons Mini Chocolate Chips
  • _____
  • FOR THE CHEESECAKE:
  • 12 whole Oreo Cookies
  • 8 ounces, weight Cream Cheese, Softened
  • ½ cups Granulated Sugar
  • 1 Tablespoon All-purpose Flour
  • ½ teaspoons Vanilla Extract
  • 1 whole Egg
  • Mini Chocolate Chips, For Garnish

Preparation

Preheat oven to 325ºF. Line 12 muffin tins with paper liners and set aside.

Start out by making the cookie dough. Place softened butter into a medium sized bowl. Stir in sugars until well incorporated. Stir in vanilla, salt and flour. It may seem too dry at first, but it should all mix in. Once flour is no longer visible, mix the dough with your hands.

The heat of your hands should help keep things sticking together. Mix in chocolate chips and form the dough into a log with the same diameter as the Oreo cookies. Score the top of the dough to get even pieces and then slice. The dough will lose a little of its shape after cutting, so press the edges together and smooth out as best as you can to make them look more round.

Place dough rounds on top of Oreo cookie and press down lightly to help it stick. If the dough circles were a little too big (like mine were), just press the overlapping dough up to be flush with the side of the cookie, and then smooth the top. Place these into the prepared muffin tins and set aside.

To make the cheesecake filling, whip cream cheese in large bowl. Slowly pour in sugar and flour. Scrape down the sides and mix again briefly. Whip in vanilla extract and egg until incorporated. Scrape sides and whip again.

Spoon 1 heaping tablespoon of cheesecake mix over each cookie stack and spread on top and around the cookie. The cheesecake mixture is thick, so this can be a little finicky. (This recipe makes just enough cheesecake to cover these, so be sure to start with smaller amounts covering the tops and adding extra spoonfuls from there.)

Bake for 20 minutes or until cheesecake is set completely. Cool to room temperature and then refrigerate until completely chilled. Once ready to serve, remove paper liners and top with mini chocolate chips.

One Comment

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stacey87 on 3.4.2011

Must try these ASAP!

One Review

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kdgotwald on 2.4.2012

We love these! LOVE. L-o-v-e. Super fast and easy, and so delicious. And also, portion controlled! If you can stop at just one, that is ;) Alas, I cannot. I make these all the time for the hubby and me, but also great as a potluck item or hostess gift. They turn out so pretty, and look fancy arranged on a platter. People are surprised when I tell them how easy it is.

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