Description
This decadent Oatmeal Creme Pie Cheesecake combines the nostalgic flavors of Little Debbie’s oatmeal creme pies with the creamy richness of a classic baked cheesecake. Featuring a crust made from crushed oatmeal creme pies and a smooth, luscious cheesecake filling topped with whipped cream and more chopped pies, this dessert is perfect for celebrations or any time you’re craving a comforting sweet treat.
Ingredients
Scale
Crust
- 12 oatmeal creme pies
- 2 tbsp melted butter
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 2 oatmeal creme pies, chopped (for garnish)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. In a food processor, pulse the 12 oatmeal creme pies until they are finely crushed. Add the melted butter and pulse again until the mixture is well combined. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 8 minutes, then remove and allow it to cool.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, mixing until fully incorporated. Stir in the sour cream and vanilla extract to combine. Add the eggs one at a time, mixing on low speed after each addition and scraping down the bowl sides to ensure even mixing.
- Bake the cheesecake: Pour the cheesecake filling over the cooled crust and smooth the surface. Place the pan in the oven and bake for 50 to 60 minutes, or until the center is set but still slightly jiggly. To prevent cracking, consider using a water bath or placing a pan of hot water on the lower oven rack.
- Cool the cheesecake: Once baking is complete, turn off the oven and let the cheesecake rest inside with the door closed for 1 hour. Then, remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to allow it to fully set.
- Prepare the topping: In a clean bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream evenly over the chilled cheesecake.
- Garnish and serve: Sprinkle the chopped oatmeal creme pies over the top for garnish. Slice and serve chilled. Store any leftovers in the refrigerator for up to 5 days.
Notes
- Using a water bath or placing a pan of hot water in the oven while baking helps prevent cracks in the cheesecake.
- Allow all ingredients, especially the cream cheese and eggs, to come to room temperature before mixing for a smooth batter.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
