Description
Indulge in the decadent fusion of classic oatmeal cream pies and creamy cheesecake with this delightful Oatmeal Cream Pie Cheesecake recipe. A buttery oatmeal cream pie crust cradles a rich, velvety cheesecake filling, topped with a fluffy cloud of whipped cream and crumbled oatmeal cream pies. Perfect for any occasion!
Ingredients
Scale
For the crust:
- 12 oatmeal cream pies, crushed
- 3 tablespoons melted butter
For the cheesecake filling:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons all-purpose flour
For the topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 oatmeal cream pies, crumbled for garnish
Instructions
- Preheat the oven to 325°F: Grease a 9-inch springform pan.
- Prepare the crust: Crush oatmeal cream pies in a food processor, mix with melted butter, press into pan, and bake for 10 minutes. Cool.
- Make the filling: Beat cream cheese, add sugar, sour cream, vanilla, flour, then eggs one at a time. Pour over crust.
- Bake: Place pan in a larger dish with water, bake for 55–65 minutes until slightly jiggly.
- Cool: Turn off oven, let cool inside for 1 hour. Cool completely, then refrigerate for 4 hours or overnight.
- Prepare topping: Whip cream with sugar and vanilla until stiff peaks form. Spread over cheesecake, garnish with crumbled cream pies.
Notes
- For a gluten-free version, use gluten-free oatmeal cream pies and flour.
- Always use room temperature ingredients for a smooth filling.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 340mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
