Description
Indulge in this decadent Oatmeal Creme Pie Cheesecake, a creamy and luscious dessert that combines the nostalgic flavor of Oatmeal Creme Pies with rich, smooth cheesecake. Featuring a crumbly oatmeal pie crust, a velvety cream cheese filling, and topped with chopped pies and optional whipped cream and drizzle, this recipe is perfect for any celebration or treat.
Ingredients
Scale
For the crust:
- 10 Oatmeal Creme Pies, crushed
- 3 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar
- ½ cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the topping:
- 4 Oatmeal Creme Pies, chopped
- Whipped cream for garnish (optional)
- Caramel or vanilla drizzle (optional)
Instructions
- Prepare the oven and pan: Preheat your oven to 325°F. Grease a 9-inch springform pan thoroughly and wrap the outside with foil to prevent any leaks during baking.
- Make the crust: Using a food processor, crush 10 Oatmeal Creme Pies into fine crumbs. Combine the crumbs with melted butter and press the mixture firmly into the bottom of the prepared pan. Bake the crust for 8 minutes to set, then let it cool slightly.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar, sour cream, vanilla extract, and salt, mixing well to combine. Incorporate the eggs one at a time, beating gently after each addition until just combined, avoiding overmixing.
- Assemble and bake: Pour the cheesecake filling evenly over the baked crust, smoothing the top with a spatula. Gently tap the pan on the counter to release any trapped air bubbles. Bake in the preheated oven for 50 to 60 minutes, or until the edges are set and the center remains slightly jiggly.
- Cool the cheesecake: Turn off the oven and crack the door open. Allow the cheesecake to cool inside the oven for 1 hour to prevent cracking and ensure gradual temperature reduction.
- Refrigerate until set: Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to fully set and develop flavor.
- Add toppings and serve: Before serving, top the cheesecake with chopped Oatmeal Creme Pies. Optionally, garnish with whipped cream and drizzle caramel or vanilla glaze over the top for extra indulgence.
Notes
- For an intensified Oatmeal Creme Pie taste, fold chopped pies into the cheesecake batter before baking.
- This cheesecake can be prepared 1 to 2 days in advance and stored covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
