Introduction:
If you’re a fan of decadent desserts that take classic treats to the next level, then these deep-fried Oreos with a cookies and cream cheesecake filling are sure to steal the show! Imagine the crispy, golden crust of a deep-fried Oreo, with a luscious, creamy center made from cookies and cream cheesecake filling. This combination is a perfect marriage of textures and flavors, offering the rich creaminess of cheesecake paired with the irresistible crunch of fried Oreos. Perfect for parties, fair-style snacks, or just as an indulgent treat, this recipe will surely satisfy any sweet tooth.
Ingredients:
For the cookies and cream cheesecake filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
8-10 Oreos, crushed into small pieces
1/4 cup heavy cream
For the deep-fried Oreos:
1 package of Oreo cookies
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1 cup milk (adjust for batter consistency)
1 teaspoon vanilla extract
2 cups vegetable oil (for frying)
Powdered sugar for dusting (optional)
Instructions:
Prepare the Cheesecake Filling:
In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and continue to mix until fully incorporated.
Pour in the heavy cream and mix until the mixture becomes light and fluffy.
Stir in the crushed Oreos until they’re evenly distributed in the cheesecake mixture.
Refrigerate the filling for about 30 minutes to firm up, making it easier to stuff the Oreos.
Prepare the Oreo Cookies:
Gently separate each Oreo cookie, carefully scraping off the filling from one side. Place the filling on a plate or bowl, as you’ll use it later.
Spoon about a tablespoon of the cookies and cream cheesecake filling onto one half of each Oreo.
Press the other half of the Oreo cookie back on top to sandwich the filling together. Repeat with the remaining Oreos, creating stuffed Oreo sandwiches.
Make the Frying Batter:
In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
Add the egg, milk, and vanilla extract to the dry ingredients, whisking until the batter is smooth. If the batter is too thick, add a little more milk to achieve a consistency similar to pancake batter.
Fry the Oreos:
Heat the vegetable oil in a deep frying pan or a pot to 350°F (175°C). The oil should be hot enough to fry the Oreos quickly, but not smoking.
Dip each stuffed Oreo into the batter, ensuring it’s fully coated. Carefully drop the battered Oreo into the hot oil, one at a time.
Fry for about 2-3 minutes, or until the Oreos are golden brown and crispy. Use a slotted spoon to remove the fried Oreos from the oil and drain on a paper towel-lined plate.
Serve and Enjoy:
Once all the Oreos are fried, dust them with powdered sugar if desired for an extra touch of sweetness.
Serve the deep-fried cookies warm, with extra Oreo filling or vanilla ice cream on the side for even more indulgence.
Tips for Serving and Storing:
Serving: These deep-fried Oreos are best served hot and fresh, right out of the fryer. Pair them with a scoop of vanilla ice cream or drizzle some chocolate syrup on top for added flavor.
Storing: If you have leftovers, store them in an airtight container for up to 2 days. Reheat them in the oven at 350°F (175°C) for about 5 minutes to restore their crispiness.
Dipping Sauce: For an extra touch, consider serving with a side of chocolate or caramel dipping sauce. This will enhance the dessert’s flavor and give it an added layer of decadence.
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