Oatmeal Creme Pie Cheesecake
A nostalgic dessert that blends the flavors of chewy oatmeal cookies and creamy cheesecake topped with a fluffy vanilla layer.
Ingredients
Crust Ingredients
- 10 pieces Oatmeal creme pies Store-bought is fine.
- 4 tablespoons Butter Melted, for the crust.
- 1/2 cup Old fashioned oats For extra chew, optional.
Cheesecake Filling Ingredients
- 16 ounces Cream cheese Full fat works best.
- 3/4 cup Sugar
- 1/2 cup Sour cream Or plain Greek yogurt.
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 pinch Cinnamon Optional, for flavor.
Creme Topping Ingredients
- 1 cup Heavy cream
- 1/2 cup Powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- Crush oatmeal creme pies into crumbs using a food processor or a zip bag and rolling pin. Mix the crumbs with melted butter and optional oats.
- Press the mixture into the bottom of the pan and slightly up the sides. Bake for about 10 minutes and then let it cool.
Making the Cheesecake Filling
- Beat the room temperature cream cheese until smooth. Add sugar and mix again.
- Add sour cream and vanilla, then add eggs one at a time, mixing until each one is incorporated.
- Pour the filling into the cooled crust. Bake at 325°F (160°C) for about 55 to 70 minutes, until the center jiggles slightly.
Cooling and Topping
- Turn off the oven, crack the door, and let the cheesecake sit for 30 to 45 minutes.
- Chill in the fridge for at least 6 hours, preferably overnight.
- Whip heavy cream with powdered sugar and a splash of vanilla until soft peaks form. Spread over the chilled cheesecake.
- Optional: Chop more oatmeal creme pies and scatter on top for decoration.
Notes
Keep the cheesecake chilled until serving for best results. The texture improves overnight, so make it ahead of time if possible.