Description
This decadent Oatmeal Cream Pie Cheesecake combines the nostalgic flavors of classic oatmeal cream pies with a rich, creamy cheesecake. Featuring a crust made from crushed oatmeal cream pies, a smooth cream cheese filling, and topped with fluffy homemade whipped cream and chopped cookies, this dessert is perfect for cookie lovers looking to elevate their treat. It’s baked to perfection with a creamy texture and a slightly crunchy crust, making it a delightful showstopper for any occasion.
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
Garnish
- Additional oatmeal cream pies, chopped
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan to prevent sticking.
- Prepare the Crust: In a medium bowl, combine the crushed oatmeal cream pies with the melted butter. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake it for 10 minutes, then remove and allow to cool completely.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add in the sour cream and 1 teaspoon vanilla extract, mixing until well combined. Incorporate the eggs one at a time, beating gently after each addition to avoid overmixing.
- Bake the Cheesecake: Pour the cheesecake filling evenly over the cooled crust. Bake in the preheated oven for 60-70 minutes, or until the center is set and a toothpick inserted comes out clean. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
- Cool: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to ensure it sets properly.
- Make the Whipped Cream: In a medium bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form, creating a light and fluffy topping.
- Assemble the Cheesecake: Spread the prepared whipped cream evenly over the chilled cheesecake. Sprinkle chopped oatmeal cream pies on top for added texture and flavor.
- Serve: Slice the cheesecake using a clean knife warmed in hot water for clean cuts. Serve and enjoy this indulgent dessert!
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Do not overbeat the eggs into the batter to avoid cracking during baking.
- Leaving the cheesecake in the oven with the door slightly open helps prevent sudden temperature changes to reduce cracking.
- Refrigerate the cheesecake for at least 4 hours or overnight for best texture and flavor development.
- Use a springform pan for easy removal and proper cheesecake shape.
- For cleaner slices, wipe the knife with warm water between cuts.
