Description
This Oatmeal Creme Pie Cheesecake is the ultimate dessert fusion—combining a creamy vanilla cheesecake with a soft oatmeal creme pie crust and topping. Every bite is rich, sweet, and filled with nostalgic flavors. It’s perfect for birthdays, holidays, or whenever you’re craving a throwback treat!
Ingredients
Crust:
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10 oatmeal creme pies, crushed
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2 tablespoons unsalted butter, melted
Cheesecake Filling:
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3 (8 oz) packages cream cheese, softened
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1 cup granulated sugar
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1/2 cup sour cream
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1 teaspoon vanilla extract
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3 large eggs
Topping:
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4 oatmeal creme pies, chopped
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Whipped cream (optional, for garnish)
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Crushed oatmeal cookies (optional, for garnish)
Instructions
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Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
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In a food processor, pulse 10 oatmeal creme pies until finely crushed. Mix with melted butter.
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Press the crust mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
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In a large bowl, beat the cream cheese until smooth. Add sugar and mix until combined.
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Mix in sour cream and vanilla extract.
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Add eggs one at a time, mixing on low speed and scraping down the sides of the bowl between additions.
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Pour the filling over the crust. Bake for 55–65 minutes, or until the center is almost set.
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Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
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Chill the cheesecake in the fridge for at least 4 hours, preferably overnight.
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Before serving, top with chopped oatmeal creme pies and garnish with whipped cream or crushed oatmeal cookies, if desired.
Notes
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To avoid cracks, don’t overmix the batter and let the cheesecake cool slowly.
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You can make this a no-bake cheesecake by skipping the eggs and using whipped topping, but it won’t have the same dense texture.
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For extra indulgence, drizzle with caramel sauce!