Print

Oatmeal Creme Pie Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This indulgent Oatmeal Creme Pie Cheesecake combines the nostalgic flavors of soft oatmeal cookies and creamy filling with a rich, velvety cheesecake. A buttery oatmeal creme pie crust holds the smooth, luscious cheesecake, which is then topped with fresh whipped cream, crushed oatmeal creme pies, and a drizzle of caramel for the ultimate dessert experience.

Ingredients

Scale

For the Crust:

  • 1 ½ cups crushed oatmeal creme pies (store-bought or homemade)

  • ¼ cup granulated sugar

  • ¼ cup unsalted butter, melted

For the Cheesecake Filling:

  • 4 packages (8 oz each) cream cheese, softened

  • 1 cup granulated sugar

  • 1 cup sour cream

  • 1 cup heavy cream

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • ½ cup all-purpose flour

  • ½ cup finely chopped oatmeal creme pies (for mixing into the filling)

For the Whipped Topping:

  • 1 cup heavy cream

  • 2 tablespoons powdered sugar

  • 1 teaspoon vanilla extract

For the Garnish:

  • Additional oatmeal creme pies, crushed

  • Caramel sauce (optional)

Instructions

Prepare the Crust:

  1. Preheat your oven to 325°F (163°C). Grease the sides of a 9-inch springform pan and line the bottom with parchment paper.

  2. In a medium bowl, mix the crushed oatmeal creme pies, granulated sugar, and melted butter until well combined.

  3. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool.

Prepare the Cheesecake Filling:

  1. In a large mixing bowl, beat the cream cheese until smooth.

  2. Add the granulated sugar and mix until fully incorporated.

  3. Mix in the sour cream and heavy cream until smooth.

  4. Add the eggs one at a time, mixing well after each addition.

  5. Stir in the vanilla extract and flour until just combined.

  6. Gently fold in the finely chopped oatmeal creme pies.

  7. Pour the cheesecake batter over the cooled crust and smooth the top.

Bake the Cheesecake:

  1. Bake for 60-70 minutes, or until the center is set and the edges are lightly golden. The center should have a slight jiggle when moved.

  2. Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.

  3. Remove from the oven and refrigerate for at least 4 hours or overnight.

Prepare the Whipped Topping:

  1. In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble and Garnish:

  1. Once the cheesecake is fully chilled, spread the whipped topping evenly over the top.

  2. Sprinkle with crushed oatmeal creme pies and drizzle with caramel sauce if desired.

Serve and Enjoy!

 

  1. Slice and enjoy your Oatmeal Creme Pie Cheesecake!

Notes

  • For a stronger oatmeal creme pie flavor, add an extra ½ cup of chopped oatmeal creme pies to the cheesecake batter.

  • To prevent cracks, use a water bath while baking or let the cheesecake cool gradually.

 

  • Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Find it online: https://easyfoodflash.com/oatmeal-creme-pie-cheesecake/