“`html
If you have a soft spot for nostalgic cookies and rich, creamy desserts, then the Oatmeal Cream Pie Cheesecake Recipe is about to become your new favorite indulgence. This luscious cheesecake brings together the best of both worlds by using crushed oatmeal cream pies as a buttery crust and then layering it with a smooth, velvety cheesecake filling. Each bite oozes with the familiar flavors of the classic cookie wrapped up in a decadent, creamy cheesecake experience that feels both comforting and utterly irresistible.
Ingredients You’ll Need
Getting the ingredients right for this Oatmeal Cream Pie Cheesecake Recipe is the key to capturing that perfect balance of texture and flavor. Each component plays its role, from the crumbly crust to the rich filling and fluffy topping, creating a harmonious dessert that’s as delightful as it is beautiful.
- Oatmeal cream pies (2 cups crushed, about 12-14 cookies): Use these as the crust base to deliver that iconic sweet-oatmeal taste right from the start.
- Unsalted butter (1/4 cup, melted): This binds your crust, adding richness and a perfect golden tone when baked.
- Cream cheese (24 oz, softened): The star ingredient in the filling for that luxuriously smooth, creamy texture you crave.
- Granulated sugar (1 cup): Sweetens the cheesecake filling perfectly without overpowering.
- Sour cream (1 cup): Adds a slight tanginess and velvety consistency to keep the filling light and luscious.
- Vanilla extract (2 teaspoons, divided): Infuses the dessert with warm, aromatic undertones essential for depth of flavor.
- Large eggs (3): These provide structure while keeping the cheesecake tender and moist.
- Heavy whipping cream (1 cup): Whipped into peaks, this makes a cloud-light topping for the cheesecake.
- Powdered sugar (1/4 cup): Sweetens the whipped cream topping while keeping it silky smooth.
- Additional chopped oatmeal cream pies: For sprinkling on top to add extra texture and visual appeal.
How to Make Oatmeal Cream Pie Cheesecake Recipe
Step 1: Preheat Oven and Prepare Pan
Set your oven to 325°F (163°C) and grease a 9-inch springform pan thoroughly. A good greasing ensures your cheesecake comes out clean and intact, so take a moment here for a perfect final presentation.
Step 2: Prepare the Crust
Combine the crushed oatmeal cream pies with the melted unsalted butter in a medium bowl until the crumbs are evenly coated and slightly moistened. Then press this mixture firmly onto the bottom of your springform pan. Baking the crust for 10 minutes allows it to set with a delicate crunch that will hold the creamy filling beautifully.
Step 3: Make the Cheesecake Filling
Beat the softened cream cheese with granulated sugar until utterly smooth and creamy — this step is key for achieving that dreamy texture. Mix in sour cream and one teaspoon of vanilla extract until the mixture is even. Add eggs one at a time, beating gently after each to keep the batter light, but fully incorporated.
Step 4: Bake the Cheesecake
Pour your luscious cheesecake filling over the cooled crust and slide it into the preheated oven. Bake for about 60 to 70 minutes, or until the center feels set and a toothpick inserted comes out clean. Then turn off the oven and leave the cheesecake inside with the door slightly ajar for exactly one hour to prevent cracking — this little trick guarantees a silky smooth top.
Step 5: Cool and Chill
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cool, refrigerate it for at least 4 hours or overnight. This resting time is crucial for the flavors to meld and the texture to firm up perfectly.
Step 6: Make the Whipped Cream Topping
Whip the heavy cream with powdered sugar and the remaining vanilla extract until stiff peaks form—this fluffy cloud of whipped cream will balance the rich cheesecake with its light sweetness.
Step 7: Assemble and Decorate
Spread the whipped cream evenly over your chilled cheesecake. Finish by sprinkling generous amounts of chopped oatmeal cream pies on the top, adding a delightful crunch and a charming nod to the dessert’s inspiration. Your Oatmeal Cream Pie Cheesecake Recipe is now ready to slice and enjoy!
How to Serve Oatmeal Cream Pie Cheesecake Recipe
Garnishes
Enhance your presentation by adding a few whole oatmeal cream pie cookies alongside the slices or a drizzle of caramel sauce for an extra touch of indulgence. Fresh berries like raspberries or strawberries can also add a pop of color and a fresh contrast to the rich sweetness.
Side Dishes
Serve your slices with a scoop of vanilla or cinnamon ice cream. A simple cup of coffee or a warm cinnamon tea pairs beautifully, balancing the dessert’s creamy sweetness and bringing out the underrated spices in the oatmeal cookies.
Creative Ways to Present
For a crowd, consider turning your cheesecake into a trifle by layering broken pieces with whipped cream in a glass bowl. Or try individual parfait glasses layered with crumbled oatmeal pies, cheesecake filling, and whipped cream for an elegant yet casual twist on the classic Oatmeal Cream Pie Cheesecake Recipe.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Oatmeal Cream Pie Cheesecake Recipe covered tightly in the refrigerator. It stays fresh for up to 4 days, making it a perfect treat to savor slowly or impress guests after a dinner party.
Freezing
This cheesecake freezes wonderfully. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn, and it will keep for up to 2 months. Thaw in the refrigerator overnight before serving for best texture.
Reheating
Since cheesecake is best served chilled, it’s not recommended to reheat it. If you prefer a softer texture, leave the slice out at room temperature for 20 minutes before enjoying.
FAQs
Can I use a different type of cookie for the crust?
Absolutely! While oatmeal cream pies give this cheesecake its classic flavor, you could experiment with chocolate chip cookies, ginger snaps, or even graham crackers for a creative twist.
Is it necessary to use a springform pan?
A springform pan makes it much easier to remove the cheesecake without damaging the crust or sides, but if you don’t have one, just be sure to line a regular pan well with parchment paper.
How can I prevent cracks on the cheesecake surface?
Baking the cheesecake gently and then letting it cool slowly in the oven with the door slightly open is key. Also, avoid overmixing the batter to keep air bubbles low and the surface smooth.
Can I make this recipe dairy-free or vegan?
To make a dairy-free or vegan version, you could use plant-based cream cheese, vegan butter, and substitute eggs with flax or chia seed mixtures, though the texture and taste will be a bit different from the classic version.
What’s the best way to crush the oatmeal cream pies?
Place the cookies in a sealed plastic bag and gently crush them with a rolling pin or pulse them in a food processor until they reach a fine crumb texture. This creates an ideal crust consistency.
Final Thoughts
If you love desserts that bring a cozy, nostalgic feeling with every bite, the Oatmeal Cream Pie Cheesecake Recipe is an absolute must-try. It’s comforting, decadent, and surprisingly straightforward to make, guaranteed to wow anyone lucky enough to share it with you. So go ahead and whip up this charming dessert—your taste buds will thank you!
“`
Print
Oatmeal Cream Pie Cheesecake Recipe
- Total Time: 6 hours 35 minutes
- Yield: 12 servings 1x
Description
This indulgent Oatmeal Cream Pie Cheesecake combines the nostalgic flavors of oatmeal cream pies with the rich, creamy texture of classic cheesecake. Featuring a crust made from crushed oatmeal cream pies and a smooth cream cheese filling, topped with fluffy whipped cream and extra chopped cookies, this dessert is perfect for any celebration or a special treat.
Ingredients
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 your oven to 325°F (163°C) and grease a 9-inch springform pan thoroughly to prevent sticking.
- Prepare the Crust: In a medium bowl, combine the crushed oatmeal cream pies with melted unsalted butter. Press this mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Bake the crust for 10 minutes, then remove and set aside to cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add the sour cream and 1 teaspoon of vanilla extract and mix until well combined. Incorporate the eggs one at a time, beating gently after each addition just until blended to avoid overmixing.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust, smoothing the top as needed. Place in the oven and bake for 60-70 minutes, or until the center appears set and a toothpick inserted in the middle comes out clean. After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Cool: Remove the cheesecake from the oven and allow it to cool completely to room temperature. Then refrigerate for at least 4 hours or, ideally, overnight to ensure it sets properly.
- Make the Whipped Cream: In a medium bowl, whip the heavy whipping cream with powdered sugar and a teaspoon of vanilla extract until stiff peaks form, creating a light and fluffy topping.
- Assemble the Cheesecake: Spread the whipped cream evenly over the chilled cheesecake. Sprinkle chopped oatmeal cream pies on top as a decorative and flavorful garnish.
- Serve: Slice the cheesecake into 12 servings and enjoy your decadent oatmeal cream pie cheesecake!
Notes
- Be careful not to overmix the cheesecake batter once eggs are added to prevent cracks during baking.
- Leaving the cheesecake in the oven with the door slightly open helps to gradually cool it, reducing the risk of cracks.
- For best flavor and texture, refrigerate the cheesecake overnight before serving.
- To crush the oatmeal cream pies, place them in a resealable bag and use a rolling pin or pulse in a food processor.
- If you don’t have a springform pan, you can use a deep round cake pan but line it with parchment paper for easier removal.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
