Description
This decadent Oatmeal Cream Pie Cheesecake combines the nostalgic flavors of oatmeal cream pies with a rich, creamy cheesecake base. Featuring a crust made from crushed oatmeal cream pies, a smooth cream cheese filling, and topped with fluffy whipped cream and additional chopped cookies, this dessert is perfect for special occasions or indulgent treats.
Ingredients
Scale
Crust
- 2 cups crushed oatmeal cream pies (about 12–14 cookies)
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
Whipped Cream Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Additional oatmeal cream pies, chopped, for garnish
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan to prepare for the crust.
- Prepare the Crust: In a medium bowl, combine the crushed oatmeal cream pies and melted butter thoroughly. Press this mixture evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes until set, then remove from oven and allow it to cool.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese together with the granulated sugar until the mixture becomes smooth and creamy. Add the sour cream and vanilla extract, mixing until fully combined. Then add the eggs one at a time, beating on low speed after each addition just until incorporated to prevent overmixing.
- Bake the Cheesecake: Pour the prepared cheesecake filling over the cooled crust in the springform pan. Place it in the oven and bake for 60 to 70 minutes, until the center is set and a toothpick inserted near the center comes out clean or with just a few moist crumbs. After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to gradually cool and prevent cracking.
- Cool: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to firm up thoroughly.
- Make the Whipped Cream: In a medium bowl, beat the heavy whipping cream with the powdered sugar and vanilla extract using an electric mixer until stiff peaks form, ensuring a light and fluffy topping.
- Assemble the Cheesecake: Spread the freshly whipped cream evenly over the chilled cheesecake’s surface. Finish by sprinkling chopped oatmeal cream pies on top for added texture and decoration.
- Serve: Slice the cheesecake into 12 generous servings and enjoy the perfect balance of creamy cheesecake and nostalgic cookie flavors.
Notes
- Use room temperature cream cheese and eggs for a smoother cheesecake batter.
- Allow the cheesecake to cool gradually in the oven to help prevent cracks on the surface.
- For best results, refrigerate overnight to allow full flavor development and proper setting.
- The whipped cream topping can be prepared just before serving to maintain its freshness.
- Store any leftover cheesecake covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
