Description
This decadent Oatmeal Cream Pie Cheesecake combines the beloved flavors of oatmeal cream pies with rich, creamy cheesecake layers. Featuring a crust made from crushed oatmeal cream pies, a smooth cream cheese filling, and a fluffy whipped cream topping sprinkled with chopped cookie pieces, this dessert is perfect for celebrations or any occasion that calls for a indulgent 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
Garnish
- Additional oatmeal cream pies, chopped
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to prepare for baking.
- Prepare the Crust: In a medium bowl, combine the crushed oatmeal cream pies with the melted butter until evenly mixed. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake the crust for 10 minutes, then remove from the oven and allow it to cool.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the sour cream and vanilla extract, mixing thoroughly to combine. Then, add the eggs one at a time, beating gently after each addition until just incorporated to avoid overmixing.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set and a toothpick inserted into 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 cool gradually and prevent cracking.
- Cool: Remove the cheesecake from the oven and let it cool completely to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to firm up and develop its flavors.
- 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: Once the cheesecake is chilled, spread the whipped cream evenly over the top. Sprinkle chopped oatmeal cream pies on top for added texture and flavor.
- Serve: Slice the finished cheesecake into 12 servings and enjoy this rich, creamy dessert with the delightful taste of oatmeal cream pies.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth batter.
- Do not overbeat the eggs into the filling to avoid cracks or a dense texture.
- Leaving the cheesecake in the oven with the door slightly open helps prevent cracks as it cools.
- Chilling the cheesecake overnight enhances flavor and texture.
- Use a springform pan for easy removal of the cheesecake.
