Description
Delight in the rich and creamy fusion of classic cheesecake and beloved oatmeal cream pies with this Oatmeal Cream Pie Cheesecake. Featuring a buttery crust made from crushed oatmeal cream pies and a luscious filling studded with cookie pieces, this dessert is a nostalgic treat elevated to gourmet status. Perfect for any occasion, it combines the comforting flavors of cinnamon, vanilla, and cream cheese in a stunning baked cheesecake that’s sure to impress.
Ingredients
Scale
Crust
- 6 oatmeal cream pies
- 2 tablespoons melted butter
Filling
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 oatmeal cream pies, roughly chopped
Topping
- Whipped cream (optional)
- Crushed oatmeal cream pies for garnish
Instructions
- Prepare the pan: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to prevent sticking.
- Make the crust: Using a food processor, blend 6 oatmeal cream pies with melted butter until a thick crust forms. Press this mixture firmly and evenly into the bottom of the prepared springform pan, then set aside.
- Mix the batter: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, ensuring no lumps remain. Add the sour cream, vanilla extract, ground cinnamon, and salt, mixing until fully combined and uniform in texture.
- Add eggs: Incorporate the eggs one at a time, mixing just until each is fully combined to avoid overmixing, which can cause cracking during baking.
- Fold in cookie pieces: Gently fold in the roughly chopped 3 oatmeal cream pies into the batter, distributing them evenly without breaking them down too much.
- Assemble and bake: Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula. Bake in the preheated oven for 55 to 65 minutes until the center is just set but still slightly jiggly to the touch.
- Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually, preventing cracks.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to set completely.
- Serve: Before serving, top the cheesecake with whipped cream and garnish with crushed oatmeal cream pies for added texture and decoration.
Notes
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature before mixing to achieve a smooth, lump-free batter.
- For cleaner and easier slices, dip your knife in hot water and wipe it dry between each cut.
