Oreo Cheesecake Doughnuts

• Vegetarian

• Baking & Spices

  • 1/4 cup Granulated sugar, White
  • 3/4 cup Sugar, powder

• Oils & Vinegars

  • 1 30 oz bottle Vegetable oil

• Bread & Baked Goods

  • 1 Package Biscuits, original refrigerated

• Snacks

  • 10 Oreo cookies

• Dairy

  • 8 oz Cream cheese
  • 4 1/2 tbsp Heavy cream
  • 2 tbsp Sour cream

Found on willcookforsmiles.com

Description

Ingredients

• Package of original refrigerated biscuits (8 count)
• About 30 oz bottle of vegetable oil for frying
• 8 oz cream cheese
• ¼ cup white granulated sugar
• 2 Tbsp sour cream
• 2 Tbsp heavy cream
• ¾ cup powder sugar
• 2½ Tbsp heavy cream
• 10-12 Oreo cookies, finely chopped

Directions

• 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 2½ 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.
• Repeat with all the doughnuts.