Cheese and pie? No thanks. The last time I tried a slice of apple pie topped with cheddar cheese, I began gagging like my neighbor’s cat when it swallowed a whole hot dog. (Come to think of it, we never did figure out how poor ol’ Sassy Boots fit that 6-inch frankfurter down his esophagus, but damn, that’s one talented cat.)
Cheese and cake? Cheesecake!? Yes, please! I love cheesecake, so when I heard about the new Oreo Cheesecake Square at Dunkin’ Donuts, I began drooling more than my neighbor’s cat does whenever someone starts grilling a pack of Oscar Mayer Wieners. (Sassy Boots really, really likes hot dogs. Don’t judge.)
Package of original refrigerated biscuits 8 count
About 30 oz bottle of vegetable oil for frying
8 oz cream cheese
1/4 cup white granulated sugar
2 Tbsp sour cream
2 Tbsp heavy cream
3/4 cup powder sugar
2 1/2 Tbsp heavy cream
10-12 Oreo cookies finely chopped
Preheat oil in a fryer, dutch oven or a medium sauce pot to 340-350°F. (If using a pot on a stove top, I recommend a medium setting.)
Beat cream cheese, sugar, sour cream and 2 Tbsp of heavy cream in a bowl for 2-3 minutes. Transfer cheesecake mixture into a piping bag fitted with a pastry filling tip. Set aside.
Chop Oreo cookies and place them into a wide, shallow bowl. Set aside.
In another wide and shallow bowl, whisk powder sugar and 2 1/2 tbsp of heavy cream until smooth. Set aside.
Open the can of refrigerated biscuits and carefully take them apart. Fry biscuits, 2-3 at a time, until golden brown. Flip to the other side and fry until that side is golden brown as well.
Place some paper towels under a wire rack. Take out cooked doughnuts and place them on the wire rack to cool.
Let doughnuts cool for a couple of minutes. Then, fill each doughnut with some cheesecake mixture from the piping bag.
Dip each doughnut top in the glaze first and then, dip them in crushed Oreo cookies.