Description
This Oatmeal Creme Pie Cheesecake combines the nostalgic flavors of classic oatmeal creme pies with a rich, creamy cheesecake. Featuring a crunchy oatmeal crust and a luscious, smooth cheesecake filling, it’s topped with a sweet, fluffy oatmeal creme pie-inspired frosting. Perfect for dessert lovers seeking a unique twist on traditional cheesecake.
Ingredients
Scale
For the Oatmeal Cookie 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
For the 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
For the 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
- Optional: crumbled oatmeal cookies for garnish
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.
- Prepare Crust Mixture: In a medium bowl, combine the rolled oats, flour, brown sugar, salt, and cinnamon. Add melted butter and milk, stirring until evenly mixed and the dough starts to come together.
- Form and Bake Crust: Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10-12 minutes, or until lightly golden brown. Remove from oven and let cool.
- Mix the Cheesecake Batter: In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add vanilla extract and eggs one at a time, beating well after each. Gradually mix in sour cream and heavy cream, then add powdered sugar, beating until fully incorporated and smooth.
- Assemble & Bake Cheesecake: Pour cheesecake batter into the cooled oatmeal crust. Bake at 325°F (163°C) for 50-60 minutes until edges are set and center is slightly jiggly. Test doneness with a toothpick; it should come out clean.
- Slightly Cool in Oven: Turn off oven, leave cheesecake inside for 30 minutes to cool slightly.
- Cool Completely: Remove cheesecake from oven, cool completely at room temperature. Refrigerate for at least 4 hours or overnight to 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. Gradually add heavy cream, beating until smooth and creamy.
- Frost the Cheesecake: Spread the oatmeal creme pie filling evenly over the chilled, set cheesecake.
- Optional Garnish: Sprinkle crumbled oatmeal cookies on top for additional texture and flavor, if desired.
- Serve: Slice and serve chilled. Enjoy the creamy cheesecake combined with the nostalgic oatmeal creme pie flavors!
Notes
- Ensure cream cheese is softened to room temperature for smooth mixing.
- Do not overbake the cheesecake; it should have a slight jiggle in the center when done.
- Chilling overnight improves texture and makes slicing easier.
- Use a water bath if desired to prevent cracking, though not required.
- Optional crumbled oatmeal cookies add extra crunch and authenticity to the topping.
