Description
Oatmeal Cream Pie Cheesecake combines nostalgic oatmeal cream pies with rich, tangy cheesecake for a dessert that’s creamy, chewy, and full of sweet, comforting flavor.
Ingredients
- 10 oatmeal cream pies (store-bought or homemade), divided
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- Whipped cream (optional for topping)
Instructions
- Preheat oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper and grease the sides.
- Crush 6 oatmeal cream pies into fine crumbs. Mix with melted butter and press into the bottom of the pan to form a crust. Bake for 10 minutes, then cool slightly.
- In a large bowl, beat cream cheese until smooth. Add granulated and brown sugar, mixing until creamy.
- Add eggs one at a time, mixing just until combined. Stir in sour cream, vanilla extract, and cinnamon if using.
- Pour cheesecake filling over the crust and smooth the top with a spatula.
- Bake for 55–65 minutes, until the center is set but slightly jiggly. Turn off oven, crack the door, and let cool for 1 hour.
- Refrigerate cheesecake for at least 4 hours or overnight to fully set.
- Before serving, top with whipped cream and crumble the remaining oatmeal cream pies over the top if desired.
Notes
- Add a layer of crushed oatmeal cream pies between crust and filling for extra cookie flavor.
- A light drizzle of caramel or dusting of cinnamon makes a nice finishing touch.
- Use a springform pan for easier removal and cleaner slices.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 320mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
