Description
Indulge in this nostalgic and creamy Oatmeal Cream Pie Cheesecake, combining the beloved flavors of oatmeal cream pies with a rich, smooth cheesecake filling topped with luscious whipped cream. Perfect for dessert lovers seeking a unique twist on classic cheesecake.
Ingredients
Scale
For the Crust:
- 12 oatmeal cream pies (store-bought or homemade), crushed
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
For the Whipped Topping:
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Optional Garnish:
- Crumbled oatmeal cream pies
- Whipped cream
- Caramel drizzle
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease or line an 8-inch or 9-inch springform pan to ensure the cheesecake doesn’t stick.
- Make the Crust: Use a food processor to pulse the oatmeal cream pies into fine crumbs. Combine these crumbs with the melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of your prepared springform pan. Bake the crust for 8–10 minutes, then allow it to cool slightly before the next step.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add in the granulated sugar, sour cream, and vanilla extract and mix until well combined. Incorporate the eggs one at a time, mixing on low speed just until combined to avoid overmixing which can cause cracking during baking.
- Bake the Cheesecake: Pour the prepared filling over the slightly cooled crust and smooth the top with a spatula. Bake in the preheated oven for 40–45 minutes, or until the edges are set but the center still jiggles slightly when moved. Once baked, turn off the oven, crack the oven door open, and let the cheesecake rest inside for 1 hour to prevent cracking and promote even cooling.
- Chill the Cheesecake: After resting, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to set completely before topping.
- Make the Whipped Topping: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This creates a light and fluffy topping to complement the rich cheesecake.
- Assemble and Garnish: Spread or pipe the whipped topping evenly over the chilled cheesecake. Garnish with crumbled oatmeal cream pies, extra whipped cream, or a drizzle of caramel if desired for added flavor and presentation.
Notes
- This cheesecake can be made up to 2 days ahead to enhance flavors and ease serving on your event day.
- For a stronger nostalgic oatmeal cream pie flavor, fold chopped oatmeal cream pie pieces directly into the cheesecake batter before baking.
