Description
Indulge in the nostalgic flavors of an Oatmeal Cream Pie transformed into a rich, creamy cheesecake. This dessert combines the crumbly texture of oatmeal cream pies with a luscious cream cheese filling, topped with whipped cream and optional crushed pies for added crunch. Perfect for dessert lovers seeking a unique twist on classic treats.
Ingredients
Scale
For the Crust:
- 10 oatmeal cream pies (store-bought)
- 2 tbsp melted butter
For the Filling:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
For the Topping:
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- Crushed oatmeal cream pies for garnish (optional)
Instructions
- Prepare the Crust: Preheat the oven to 325°F (160°C) and lightly grease a 9-inch springform pan. In a food processor, pulse the oatmeal cream pies into fine crumbs. Mix the crumbs with the melted butter until combined. Press the mixture firmly into the bottom of the pan to form an even crust. Bake for 8–10 minutes, then remove from the oven and allow to cool.
- Make the Filling: In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar, brown sugar, and cinnamon, mixing until fully incorporated. Add the sour cream, eggs, and vanilla extract and mix gently just until the mixture is smooth — be careful not to overbeat to maintain a creamy texture. Pour this filling evenly over the cooled crust, smoothing the top with a spatula.
- Bake the Cheesecake: Bake the cheesecake for 45–50 minutes, or until the center is just set but still slightly jiggly. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracks. Then transfer to the refrigerator and chill for at least 4 hours or overnight for best results.
- Prepare the Topping: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake. Garnish with crushed oatmeal cream pies if desired to add extra texture and visual appeal.
Notes
- For extra texture, fold in chopped oatmeal cream pies into the filling before baking.
- Cheesecake slices cut cleanly when chilled overnight, ensuring neat servings.
- Store leftover cheesecake in the refrigerator for up to 4 days, covered tightly.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
