Cookies n Cream Cheesecake

Very light and fluffy cake filled with cream cheese, whip cream and crushed oreos. yumyumm

Ingredients:

1 1/2 cup oreo wafer crumbs

1/3 cup melted butter

2 ¼ cups heavy cream
2 packages cream cheese, softened
2/3 cup sugar
½ teaspoon salt
1 tablespoon lemon juice
2 teaspoon vanilla extract
¾ cups Oreo Cookies, crushed

Combine wafer crumbs and melted butter until all crumbs are moist. Press into 8 inch springform pan.

Set aside.

Beat heavy cream until medium peaks form. Set aside.

Add cream cheese, sugar, salt, vanilla, lemon juice to a bowl and beat with a paddle attachment until smooth, about 3 - 5 minutes.

Add cream cheese mixture to heavy cream and fold until combined. Fold in Oreo cookies.

Fill pan, with more accumulated in the centre. The cake will level out while being refrigerated.
Refrigerate for at least 6 hours to set or overnight for best results.

Remove from refrigerator and smooth out sides and top if desired. Serve with whipping cream and garnish with mini Oreos.

Cookies n Cream Cupcakes with Nutella Buttercream Frosting

Okay so these cupcakes are probably one of the best I've ever made. They weren't much of a challenge but more of a giant mess in my kitchen... Oreos are probably one of my favourite cookies and cupcakes are well cupcakes, so putting them together seemed like one pretty great idea right?

Ingredients: 

Cupcakes

24 oreo halves with cream filling attached

2 1/4 cup flour

1tsp baking powder

1/2 tsp salt

8 tbs room temperature butter

1 2/3 cup sugar

3 egg whites at room temperature 

2 tsp vanilla extract

1 cup milk

15-20 oreos quartered

oreo crumbs (optional)

Frosting

1 cup butter at room temperature

2 cups confectioners sugar

2/3 cup Nutella

1 tsp vanilla extract

2 tbs cream (heavy or whipping cream)

Preheat oven to 350 degrees and line cupcake pans with 24 cupcake liners. Place an oreo half in the bottom of each liner.

In a medium bowl combine flour, baking powder, and salt.

In an electric mixer beat butter and sugar until light and fluffy, about 2 minutes. Blend the egg whites one at a time. Add vanilla. Alternate adding dry ingredients and milk beating well after each addition.

Fold in the chopped Oreos until evenly incorporated. 

Divide batter even into cupcake liners. Bake for 18 - 20 minutes until fork or toothpick comes out clean.

Let cool for 5 minutes then transfer to wire rack. Let cool completely. 

In an electric mixer beat butter and confectioners sugar on a low-medium speed until well combined, about 2 minutes. Add Nutella and increase speed, mix for another 2 minutes. Add vanilla and cream. Beat another minute. 

Frost cupcakes using knife or icing bag. Sprinkle with Oreo crumbs.

Amazing!