Description
This Oatmeal Cream Pie Cheesecake combines the nostalgic flavors of classic oatmeal cream pies with a rich and creamy cheesecake. Featuring a crunchy cookie crust, smooth cream cheese filling, and a luscious whipped cream topping adorned with chopped oatmeal cream pies, 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 your oven to 325°F (163°C) and grease a 9-inch springform pan to ensure the cheesecake does not stick.
- Prepare the Crust: In a medium bowl, combine the crushed oatmeal cream pies with the melted unsalted butter. Press this mixture evenly into the bottom of the prepared springform pan. Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese alongside granulated sugar until smooth and creamy. Add the sour cream and vanilla extract, mixing until fully combined. Incorporate the eggs one at a time, beating gently after each addition just until combined to avoid overmixing.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust, smoothing the top. Bake for 60-70 minutes, or until the center is set and a toothpick inserted near the center comes out clean. Once done, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to prevent cracking.
- Cool: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set firmly.
- Make the Whipped Cream: In a medium bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form, creating a light and fluffy topping.
- Assemble the Cheesecake: Evenly spread the whipped cream over the chilled cheesecake surface. Garnish by sprinkling chopped oatmeal cream pies on top for added texture and flavor.
- Serve: Slice the cheesecake carefully and serve chilled. Enjoy the creamy, crunchy, and sweet combination of flavors in every bite.
Notes
- Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Do not overbeat the eggs into the filling to maintain a smooth texture.
- Leaving the cheesecake in the oven with the door slightly open helps prevent cracking on the surface.
- For best results, refrigerate overnight to improve flavor and texture.
- Use a water bath if desired to gently bake the cheesecake and avoid drying the edges.
