Description
Indulge in the nostalgic flavors of an Oatmeal Creme Pie transformed into a luscious cheesecake. This recipe combines a buttery oatmeal cookie crust with a creamy, smooth cheesecake filling topped with a rich, fluffy oatmeal creme pie frosting. Perfectly baked and chilled, this dessert offers a delightful blend of textures and tastes that will satisfy any sweet tooth.
Ingredients
Scale
Crust
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1/4 cup milk
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup powdered sugar
Oatmeal Creme Pie Topping
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons heavy cream
Instructions
- Make the Crust: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan with butter or non-stick cooking spray to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, mix rolled oats, all-purpose flour, brown sugar, salt, and cinnamon until well blended.
- Add Wet Ingredients: Stir in melted butter and milk until the mixture is evenly moistened and starts to form a dough.
- Form and Bake the Crust: Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10-12 minutes until lightly golden. Remove and allow to cool while preparing filling.
- Prepare Cheesecake Filling: In a large mixing bowl, beat softened cream cheese and granulated sugar together until creamy and smooth.
- Add Flavor and Eggs: Mix in vanilla extract, then add eggs one at a time, beating well after each to incorporate fully.
- Incorporate Creams and Sugar: Gradually add sour cream and heavy cream, then blend in powdered sugar until the batter is smooth and well combined.
- Pour and Bake Filling: Pour cheesecake batter over the cooled crust. Bake at 325°F (163°C) for 50-60 minutes until the edges are set and the center is slightly jiggly.
- Cool in Oven: Turn off the oven and leave the cheesecake inside for 30 minutes to cool gradually, preventing cracks.
- Chill Completely: Remove from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
- Prepare Topping: Beat softened butter, powdered sugar, brown sugar, vanilla extract, and salt in a medium bowl until light and fluffy.
- Add Heavy Cream to Topping: Gradually add heavy cream, beating until the topping is smooth, creamy, and spreadable.
- Frost the Cheesecake: Spread the oatmeal creme pie topping evenly over the chilled cheesecake surface.
- Add Optional Decoration: Sprinkle crumbled oatmeal cookies on top for added texture and flavor if desired.
- Serve: Slice and serve the cheesecake chilled. Enjoy the creamy, nostalgic flavors of this decadent dessert.
Notes
- Ensure cream cheese is fully softened for a smooth batter to avoid lumps.
- Baking at a low temperature and cooling gradually helps prevent cracks in the cheesecake.
- Refrigerating overnight enhances flavor melding and firmness.
- Optional crumbled oatmeal cookies on top add delightful crunch and enhance the oatmeal pie flavor.
- Use a water bath if desired for extra moisture and crack prevention during baking.
