.Kitchen Play and Oreo are encouraging us to “play up dessert” for the holidays. Their “Playing Up Dessert” Thanksgiving sweepstakes should inspire you to enter your own delicious OREO creations for a chance to win one of two fabulous Thanksgiving Gift Packs, containing a Crate and Barrel serving platter and pie server, as well as an exclusive OREO cookbook and other great surprises! Each prize is valued at $70 and will be a welcome addition to any busy kitchen. Of course, you know they wouldn’t just leave you hanging with no ideas or inspiration to get you started; and that’s where I, and five other bloggers come in. We’re going to share our own OREO dessert recipes, to get you motivated to whip up your own Thanksgiving OREO creations. You’ll be able to see photos of all six of our desserts, rolled out from the 14th – the 16th, at the “Playing Up Dessert” Sweepstakes page; and each dessert will be linked to it’s recipe. I actually prepared two desserts, one for the grown-up table and one to stir up some excitement at the kids’ table. I’m sharing them both, below. So, get inspired and break out that stash of OREO’s. Enter your best OREO recipe in the “Playing Up Dessert” Sweepstakes and you may celebrate the holidays with a fabulous gift, just for you!
My inspiration for this recipe came from Mel’s Oreo Cheesecake Bites, over at Mel’s Kitchen Cafe. You can pop over and see her original. I only changed a couple things, most notably, that I doubled this recipe to have enough for a Thanksgiving banquet. I also served them as full desserts, as opposed to bite-sized appetizers, though I definitely intend to do that sometime, as well. 🙂 I increased the sugar, slightly, and used much more vanilla than the original recipe, because I feel it lends a richness that puts the recipe over the top. I used two full bags of OREOS, since there would have only been 5 left in the last bag. I simply added them to the chunks in the filling batter. I also increased the amount of white chocolate used, substituted dark chocolate for semi-sweet and again, increased the amount. The recipe, below, is exactly the way I made it for our party. Enjoy!
- 48 Oreo Cookies
- ½ cup butter, melted
- 8 packages (8-ounces each) cream cheese, softened
- 2½ cups sugar
- 2 cups sour cream
- 2 Tablespoons pure vanilla (I use Madagascar Bourbon Vanilla.)
- 8 large eggs
- 24-30 OREOS, broken into small chunks
- 1 (12 oz) bag Hershey's Premiere Dark Chocolate Chips
- 1 (12 oz) bag Hershey's White Chocolate Chips
- 4 Tablespoons butter
- Line a sheet cake pan (18x13x2) with foil, leaving an overhang over each edge of the pan. If you don't have sheet cake pans, you can definitely divide this into two 9x13 cake pans.
- For the cheesecake crust you will need 48 regular OREOs and ½ cup of melted butter.
- Crush the OREOs, very fine. I used my blender, but a rolling pin could work just as well.
- Mix the cookie crumbs and melted butter.
- Press the crumbs and butter mixture into an even layer in the bottom of your foil-lined pan. This is not a thick crust, so don't panic and think you did something wrong. It's perfect for this dessert!
- Cream the sugar and cream cheese until smooth.
- Mix in the sour cream and vanilla.
- Add the eggs, one at a time, beating to incorporate between each one. Your batter will be smooth and creamy, when you're done.
- Break 24-30 OREOs into small chunks. The easiest way for me to do that is to put them in a zip top bag and pound on them with the heel of my hand or a rolling pin. Add the cookie chunks to the batter and gently fold them in BY HAND. Don't use the mixer for this step or you will break up all your lovely chunks.
- Your creamy cheesecake batter will be studded with OREO goodness!
- Pour the batter over the cookie crust pressed into your prepared sheet pan.
- Bake your cheesecake at 325 degrees for 45-55 minutes. The outside edges of the cheesecake will be completely set and the center nearly set, when you take it out. The center will finish setting as it cools.
- Cool the cheesecake, in the pan, on a wire rack. At this point, you could transfer your cheesecake to the refrigerator to chill for several hours, (at least 2). I actually covered it with plastic wrap and transferred it to the freezer, since I wasn't going to be serving it until the next day.
- The next morning I transferred it from the freezer to the fridge and allowed it to thaw while I was at church. When I arrived home, I used the foil overhangs around the edges of my baking pan to lift the entire cheesecake out of the pan.
- I peeled back the foil and cut the cheesecake into 24 equal pieces. These are VERY generous servings, so you could cut them smaller if you prefer. I placed the individual squares on two trays with space between each one, so they could be individually decorated. I forgot to grab my camera and take pictures of the drizzling process, but it's super simple! You can totally do this!
- You're going to be melting half a bag of chips at a time, because it's easier to handle that amount as you decorate the squares. I used a plastic sandwich bag with a small tip of the corner snipped off to pipe the drizzle, so grab a plastic bag or decorator bag and have it ready.
- Melt ½ bag of dark chocolate chips in a bowl with 1 Tablespoon of butter. I melted it on high power in my microwave, stirring about half way through. In my microwave it took about 1 minute. Pour the melted chocolate into the bag you selected and use it to pipe a back and forth design across each individual cheesecake square. That will get you through 12 squares. Repeat this process for the remaining 12.
- Melt ½ bag of white chocolate chips in a clean bowl with 1 Tablespoon of butter. I melted it on high power in my microwave, stirring about half way through. In my microwave it took a little less than 1 minute. Pour the melted chocolate into a clean bag and use it to pipe a back and forth design across each individual cheesecake square, in the opposite direction or at a diagonal to the dark chocolate you've already piped. That will get you through 12 squares. Repeat this process for the remaining 12.
- Place the trays with decorated cheesecake squares into the fridge and refrigerate until serving time. The drizzle will harden and form a delicious hard shell that your guests will break through to get to the creamy cheesecake, underneath.
- This is excruciatingly delicious cheesecake! I've never had one quite like it and I'll be making this again, and again. Enjoy!
For the kids’ table at Thanksgiving dinner, you can turn up the excitement by prepping this simple, fun, OREO dessert for your smallest guests! They’re OREO Turkey Pops and my inspiration came from a treat I found on Pinterest. It pointed me to Amy’s blog, The Idea Room. Her adorable turkey cookies made me excited to try and make turkey pops for the kids at our banquet.
This is a promotional post, compensated by OREO, through Kitchen Play. As with all Busy-at-Home posts, the views and opinions, as well as the content, are wholly my own.