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
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 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
