Description
Indulge in this delicious Oatmeal Cream Pie Cheesecake, a nostalgic dessert that combines the creamy texture of cheesecake with the comforting flavors of oatmeal cream pies. Featuring a buttery oatmeal cream pie crust and a rich, smooth filling studded with chopped cream pies, this American classic is perfect for special occasions or a delightful treat anytime.
Ingredients
Scale
Crust
- 6 oatmeal cream pies (roughly chopped)
- 2 tablespoons unsalted butter (melted)
Filling
- 3 (8-ounce) packages cream cheese (softened)
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 oatmeal cream pies (roughly chopped)
Topping (Optional)
- Whipped cream
- Crushed oatmeal cream pies
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper. Pulse the 6 roughly chopped oatmeal cream pies in a food processor until fine crumbs form. Mix the crumbs with melted butter and press firmly into the bottom of the prepared pan. Bake the crust for 10 minutes, then allow it to cool while preparing the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add sour cream, vanilla extract, cinnamon, and salt; mix until combined. Add the eggs one at a time, mixing just until incorporated after each addition to avoid overmixing. Gently fold in the 4 roughly chopped oatmeal cream pies.
- Assemble and bake: Pour the cheesecake filling over the cooled crust and smooth the top. Bake for 55 to 65 minutes until the edges are set and the center remains slightly jiggly.
- Cool the cheesecake: Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the oven, then chill in the refrigerator for at least 4 hours or overnight to set completely.
- Serve: Top with optional whipped cream and crushed oatmeal cream pies before serving for added texture and flavor.
Notes
- For a firmer texture, refrigerate the cheesecake overnight before serving.
- You can substitute store-bought oatmeal cream pies with homemade versions if preferred for a more personalized touch.
- This cheesecake is rich and indulgent; serving small slices allows everyone to enjoy it without feeling overwhelmed.
