Cookies N Creme Cream Cheese Bundt Cake Recipes

COOKIES & CREAM CHEESECAKE BUNDT 'BOX' CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium bowl, whisk together the cream cheese, powdered sugar, and vanilla extract, stirring until smooth.
• Pour half of the cake batter into the bottom of a greased bundt cake pan, smoothing it with a spatula.
• With an ice cream scoop, scoop the cream cheese mixture evenly onto the cake batter, making sure that it does not touch the sides of the cake pan.
• Place a chocolate sandwich cookie on top of the cream cheese scoops, making a circle around the ring of the pan.
• Pour the rest of the cake batter on top of the cookies, smoothing it evenly.
• Bake for 45 minutes, then cool completely.
• Invert the cake onto a wire rack set on top of a baking tray.
• To make the glaze, microwave the chocolate and the cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.
• Pour the glaze over the cake, letting the excess drip off the wire rack and onto the baking tray.
• Once the glaze has set, slice the cake and serve.
• Enjoy!

COOKIES-AND-CREAM CAKE

Steps:

• Make the frosting: Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool slightly. Beat the butter, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the melted white chocolate and beat until combined. Gradually beat in the confectioners' sugar until smooth.
• Assemble the cake: Place 1 cake layer on a platter; spread 1 cup frosting on top and sprinkle with 1/2 cup chopped cookies. Top with the second cake layer. Cover the whole cake with the remaining frosting, then press the remaining cookies into the sides.
• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
• Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

COOKIES 'N' CREAM CAKE MIX COOKIES RECIPE BY TASTY

Steps:

• Combine cake mix, sandwich cookies, oil, and eggs in a mixing bowl.
• Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
• Bake at 350°F (180°C) for 10-12 minutes.
• Enjoy!

COOKIES 'N CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookies. Pour batter into the prepared pans.
• Bake for 25 to 35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.
• To Make Frosting: In a small bowl, thoroughly blend the 1/2 cup confectioners' sugar, shortening, vanilla, and 2 egg whites. Beat in remaining confectioners' sugar until creamy. Frost the cake, and garnish with remaining cookies.

COOKIES-AND-CREAM CAKE

Steps:

• In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, beat the shortening, sugar, milk and vanilla in another large bowl until smooth. Spread frosting between layers and over top and sides of cake. If desired, decorate the top with whole cookies and the sides with crushed cookies.

CREAM CHEESE BUNDT CAKE

Steps:

• Spray Bundt pan (10") with Bakers Joy cooking spray.
• In large mixing bowl, beat together butter and sugar. Add the egg yolks one at a time so they are mixed well. Add the vanilla, baking powder and then the flour alternating with the cheese until all combined.
• Separately, beat the egg whites until they are stiff & slowly add to the above mix.
• Bake at 350 degrees for 40 minutes. Remove from pan after 10 minutes.
• Frost (when completely cool) with Buttercream frosting from Recipe #299827.

COOKIES AND CREAM CHEESECAKE

Steps:

• Heat oven to 325°F.
• Crush 12 cookies finely; place in medium bowl. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, cut remaining cookies into quarters.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in quartered cookies. Pour over crust.
• Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

COOKIES 'N' CREME CREAM CHEESE BUNDT CAKE

Steps:

• Heat oven to 350 degrees F. Grease and flour a 12-cup fluted tube pan.
• Prepare CREAM CHEESE FILLING; set aside.
• Beat butter and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; add to butter mixture alternately with sour cream, beat well. Pour into prepared pan. Spoon cream cheese filling over cake batter.
• Bake 60 - 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare CREAM CHEESE GLAZE; spread over top of cake, allowing glaze to run down sides. Garnish with reserved baking pieces. Cover; refrigerate leftover cake.
• CREAM CHEESE FILLING: Set aside 1/3 cup baking pieces for garnish. Separate remaining white chips and cookies. Beat cream cheese, sugar, egg, vanilla and salt in small bowl until smooth and creamy. Place white chips in small microwave-safe bowl. Microwave at Medium (50%) 30 seconds; stir. If necessary, microwave at Medium an additional 10 seconds at a time, stirring after each heating until chips are melted and smooth when stirred. Blend melted chips into cheese mixture, fold in chocolate cookies pieces.
• CREAM CHEESE GLAZE: Beat cream cheese, powdered sugar, milk and vanilla in small bowl until smooth.

COFFEE CREAM CHEESE BUNDT CAKE

Steps:

• Mix butter, cream cheese and coffee until creamy.
• Gradually add sugar & vanilla.
• Add 1 egg at a time.
• Combine flour & salt; add to mix.
• Pour into a bundt pan sprayed with Pam and dusted with flour or cocoa powder and bake at 300° for 90 minutes.
• The top (actually bottom) will still look moist. That is perfect. I let it cook to long once, and the whole cake was very dry. Better to be a bit moist with this one.