Description
This decadent Oatmeal Cream Pie Cheesecake combines the nostalgic flavors of oatmeal cream pies with rich, creamy cheesecake and a luscious whipped topping. Featuring a buttery crust made from crushed oatmeal cream pies, a smooth cream cheese filling, and a fluffy whipped cream layer garnished with chopped cookies, this dessert is perfect for special occasions or indulgent treats.
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 the oven to 325°F (163°C). Grease a 9-inch springform pan to prepare for baking the crust and cheesecake.
- Prepare the Crust: In a medium bowl, combine the crushed oatmeal cream pies with the melted unsalted butter. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes to set the crust, then remove from oven and set aside to cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy, ensuring no lumps remain. Add the sour cream and vanilla extract, mixing until fully incorporated. Add the eggs one at a time, beating gently after each addition just until combined to avoid overmixing.
- Bake the Cheesecake: Pour the prepared 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 in the center comes out clean. Once baking time is complete, turn off the oven and leave the cheesecake inside with the door slightly ajar to cool slowly for 1 hour. This helps prevent cracking.
- Cool: Remove the cheesecake from the oven after the hour of gentle cooling and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or preferably overnight to ensure it is fully chilled and firm.
- Make the Whipped Cream: In a medium bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. The whipped cream should be light and fluffy but hold its shape well.
- Assemble the Cheesecake: Spread the whipped cream evenly over the chilled cheesecake surface. Sprinkle chopped oatmeal cream pies on top as a delightful garnish adding extra texture and flavor.
- Serve: Slice the cheesecake into 12 servings. Serve chilled and enjoy this creamy, nostalgic treat!
Notes
- Make sure the cream cheese is at room temperature for a smooth filling.
- Do not overmix the batter once eggs are added to prevent a dense texture.
- Allow the cheesecake to cool slowly in the oven to avoid cracking on the surface.
- Refrigerating overnight enhances flavor and texture.
- Use a springform pan for easy removal of the cheesecake.
