Description
This Oatmeal Creme Pie Cheesecake combines the comforting nostalgia of oatmeal creme pies with the rich creaminess of classic cheesecake. Featuring a crunchy oatmeal cookie crust, a luscious cream cheese filling, and a smooth oatmeal creme pie-inspired frosting, this dessert is perfect for those who crave a unique twist on traditional cheesecake flavors. Ideal for gatherings or a comforting treat, it’s an irresistible blend of textures and flavors.
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). Grease a 9-inch springform pan with butter or non-stick cooking spray and set aside.
- Combine Dry Ingredients for Crust: In a medium bowl, mix the rolled oats, flour, brown sugar, salt, and cinnamon thoroughly.
- Add Wet Ingredients and Form Dough: Stir in the melted butter and milk until the mixture is evenly combined and the dough starts to come together.
- Press and Bake the Crust: Firmly press the dough into the bottom of the prepared springform pan to form an even crust. Bake for 10-12 minutes until lightly golden. Remove and let cool while preparing the filling.
- Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy.
- Add Vanilla and Eggs: Mix in the vanilla extract, then add eggs one at a time, beating well after each addition to fully incorporate.
- Add Creams and Powdered Sugar: Gradually blend in sour cream and heavy cream followed by the powdered sugar, continuing to beat until the batter is smooth and well mixed.
- Pour Batter Over Crust: Transfer the cheesecake batter into the cooled oatmeal crust, spreading evenly.
- Bake the Cheesecake: Place the springform pan in the preheated oven and bake for 50-60 minutes until edges are set and the center is slightly jiggly. Perform a toothpick test if needed—the toothpick should come out clean when done.
- Cool Slightly in Oven: Turn off the oven and leave the cheesecake inside for 30 minutes to cool gradually, preventing cracking.
- Cool Completely and Refrigerate: Remove the cheesecake from the oven and let it cool to room temperature. Afterward, refrigerate for at least 4 hours or overnight to fully set.
- Prepare Oatmeal Creme Pie Topping: In a medium bowl, beat softened butter, powdered sugar, brown sugar, vanilla extract, and salt until light and fluffy.
- Add Heavy Cream to Topping: Gradually beat in the heavy cream until the topping is smooth and creamy.
- Spread Topping on Chilled Cheesecake: Once the cheesecake has set, evenly spread the oatmeal creme pie filling on top for a rich finish.
- Optional Garnish: Add crumbled oatmeal cookies on top for extra texture and enhanced flavor.
- Serve: Slice the cheesecake and serve chilled, enjoying the creamy texture paired with nostalgic oatmeal creme pie flavors.
Notes
- Ensure cream cheese is at room temperature for a smooth cheesecake batter without lumps.
- Do not overbake the cheesecake; the center should remain slightly jiggly to ensure a creamy texture.
- Cooling the cheesecake gradually in the oven helps prevent cracks.
- Refrigerating the cheesecake overnight enhances the texture and flavor melding.
- Optional crumbled oatmeal cookies add a delightful crunch and enhance the oatmeal flavor profile.
- Prep Time: 25 minutes
- Cook Time: 1 hour 0 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
